Roast Goose with Baked Apples:
6 to 8 firm medium apples, cored 1 cup mashed cooked
sweet potatoes
1/4 cup packed brown sugar 2 Tablespoons melted butter
2/4 teaspoon salt Dash of pepper 1 whole wild goose, 6 to 8
pounds Seasoned salt Salt and pepper 1 carrot, cut into
1-inch pieces 1 stalk celery, cut into 1-inch pieces 1
medium onion, cut into 8 pieces Apple brandy
Remove a thin strip of peel from the top of each apple. In
medium mixing bowl, combine remaining apple ingredients and
mix well. Stuff apples with sweet potato mixture, mounding
on top. Place in shallow baking dish. Set apples aside. Heat
oven to 325 F. Pat goose dry with paper towels. Sprinkle
cavity lightly with seasoned salt, salt and pepper. Place
carrot, celery, and onion in cavity. Tie drumsticks across
cavity. Tuck wing tips behind back. Place, breast side up,
on rack in roasting pan. Sprinkle outside of goose with
seasoned salt, salt and pepper. Roast, basting frequently
with pan juices and sprinkling occasionally with brandy,
until desired doneness, about 20 to 25 minutes per pound.
Drain and discard excess fat during roasting. Place stuffed
apples in oven during last 30 to 45 minutes of roasting.
Baste apples frequently with goose drippings. Remove apples
when fork-tender. Allow goose to rest 20 minutes before
carving and serving.
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