1 (5-6 lb.) wild goose (dressed weight)
1/2 c. butter
34 c. bread cubes
3/4 tsp. ground sage
1/4 tsp. pepper
1/3 c. raisins
1/2 c. butter
1/3 c. minced onion
3/4 c. chopped celery, stalks and leaves
1 1/2 tsp. salt
1/2 tsp. ground thyme
1 1/2 c. finely chopped apple
1 c. apple cider
1/4 c. grape jelly

Heat oven to 325 degrees. Wash goose and pat dry with paper towels. In large skillet, cook and stir onion and celery in 1/2 cup butter until onion is tender. Stir in about a third of the bread cubes, the salt, sage, thyme, pepper, apple and raisins. Toss and stuff the body cavity lightly. Close the opening with skewers and lace. Place goose breast side up on rack in shallow roasting pan. Pour 1 cup apple cider over goose and cover. Roast 30 minutes. In saucepan, cook and stir 1/4 cup butter, the jelly and 1 cup apple cider over low heat until jelly is melted. Uncover goose and roast 2 to 2 1/2 hours longer or until done, basting frequently with jelly mixture. Goose is done when juices are no longer pink when meat is pricked with fork and meat is no longer pink when cut between leg and body. Serves 6.