1 (8 to 9 lb.) goose
1 lemon, cut in half
2 garlic cloves, minced or pressed
2 tsp. coarse kosher style salt
Applesauce

MASHED POTATO DRESSING:

2 c. hot mashed potatoes
1 1/2 c. fresh whole wheat bread crumbs
1 med. sized onion, chopped
2 eggs
1 tsp. salt
1 tsp. dried sage
1/2 c. chopped celery leaves
1/4 c. chopped fresh parsley

Preheat oven to 350F (175C). Thaw goose if frozen. Wash inside and out and pat dry with paper towels. Rub goose with cut lemon. Place lemon halves inside cavity of goose. Mix garlic and salt; rub over surface of goose. Place on a rack in a roasting pan. Using a fork, pierce skin over breast of goose in several places. Roast goose 20 to 25 minutes per pound. Pierce skin again during cooking to release fat into pan beneath. Meanwhile, prepare Mashed-Potato dressing. Place in oven 1 hour before goose is done. Bake 45 minutes, then remove cover. Bake dressing 15 minutes longer. Serve goose with dressing and applesauce. Makes 6 servings.

To prepare Mashed-Potato dressing: In a large bowl, combine mashed potatoes, bread crumbs, onion, eggs, salt, sage, celery leaves and parsley. Turn into a 1 quart baking dish; cover.