Roast Goose with Apple Stuffing

Ingredients

• 1  goose whole frozen thawed
• 2 cups water 
• 1 small onion sliced
• 0.8 teaspoon salt 
• 6 cups breadcrumbs soft (9 slices)
• 0.3 cup butter melted
• 1.5 teaspoons sage dried fresh chopped
• 0.8 teaspoon thyme sprigs dried fresh chopped
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 3 cups baking apples are apples that have a sweet-tart balance and hold their shape when chopped
• 2 medium celery stalks with leaves), chopped (1 cup)
• 0.5 cup onion chopped
• 0.3 cup flour all-purpose

Equipment

• bowl
• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• skewers

Directions

1. Remove excess fat from goose.
2. Heat giblets, water, sliced onion and 3/4 teaspoon salt to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 1 hour or until giblets are tender. Strain broth; cover and refrigerate.
3. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the flour in large bowl.
4. Heat oven to 350°F. Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Fasten opening with skewers, and lace with string. Pierce skin all over with fork.
5. Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
6. Roast uncovered 3 to 3 1/2 hours (if necessary, place tent of aluminum foil loosely over goose during last hour to prevent excessive browning), removing excess fat from pan occasionally, until thermometer reads 180°F and juice of goose is no longer pink when center of thigh is cut. The center of the stuffing should be 165°F.
7. Place goose on heated platter.
8. Let stand 15 minutes for easier carving.
9. Pour drippings from pan into bowl; skim off fat. Return 1/4 cup drippings to pan (discard remaining drippings.) Stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat.
10. Add enough water to reserved broth, if necessary, to measure 2 cups. Stir into flour mixture.
11. Heat to boiling, stirring constantly. Boil and stir 1 minute.
12. Serve goose with apple stuffing and gravy.