5 medium size tart apples, peeled, cored and quartered
15 pitted prunes, soaked for 4 hours
10 dried apricots, soaked for 4 hours
1/4 cup slivered blanched almonds
1 1/2 to 2 cups dry breadcrumbs
1 1/2 tsp. salt
1/2 tsp. pepper

Combine all ingredients and mix well to make stuffing.

1 goose, about 9 lbs.
1 or 2 cloves garlic, crushed
pepper, for sprinkling

Rinse goose well in cold running water. Pat dry. Sprinkle inside and out liberally with Kosher salt and freshly ground black pepper. Rub with crushed garlic.

Stuff the goose, truss and close cavity.

Place the goose on a rack inside a roasting pan, breast side down. Pour 1/2 cup water into the pan.

Roast at 325°F for 3 1/2 to 4 hours or until the breast and leg meat is tender.

After 2 hours of roasting, turn the goose so that it is breast side up. If excess grease accumulates in the bottom of the roasting pan, remove every hour or so; baste the breast occasionally. When goose is done, remove it to a decorative serving platter and carve.

Pan Gravy:

Remove all grease from roasting pan except for 2 to 3 tablespoons. Add boiling hot water, loosening the dark bits from the pan to flavor the water. Using a whisk, stir in flour (a sifter helps to prevent lumps). Keep the whisk moving as the flour is dusted into the pan. Stir until smooth; add onion and/or garlic powder and salt and pepper, to taste.

Submitted by: CM