1/2 c. butter
3 tbsp. chopped parsley
1 1/2 tsp. rosemary
Juice of 1 1/2 med. oranges
2 c. chopped unpared apples (optional)
1 (12 lb.) goose
1/2 c. chopped onion
Grated rind of 3 med. oranges
9 c. fine soft bread crumbs
1 1/2 tsp. salt
1/2 c. cut up tender prunes (optional)
1/2 orange

Melt butter in large frying pan or saucepan and add onion, parsley, orange rind, and rosemary. Gently blend with butter and add all remaining ingredients except bird and orange, tossing lightly. Stuff into prepared goose and skewer opening shut. Place goose on rack in open roasting pan and pierce skin with sharp skewer at 1 1/2 inch intervals. Roast at 425 degrees for 1 hour. Carefully dip off accumulated fat. Sprinkle with additional salt. Cover with tent of foil. Roast at 300 degrees for 4 hours and 30 minutes. Rub entire skin with cut side of orange every hour. Yields 10 minutes.