1 young goose 6 to 8 pounds (dressed)
juice of 1 lemon
salt and pepper
garlic powder
1/4 cup butter
1/4 cup chopped onion
1 cup chopped Green apple (Granny Smith)
1 cup chopped dried apricots
3 cups soft bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 tbsp. bacon with drippings

Sprinkle goose outside and in cavity with lemon juice, salt, pepper and garlic powder.

Melt butter in a large saucepan. Add onion and cook until tender. Stir in apple, apricots, bread crumbs, salt and pepper. Spoon stuffing lightly into cavity. Lace up opening with skewers and string. Cover breast with bacon slices and cheesecloth soaked in melted bacon drippings (butter may be substituted).

Place goose breast-side up on rack in a roasting pan. Roast in 325°F. oven 20 to 25 minutes per pound, or until tender, basting frequently with bacon drippings and juices from pan. If goose appears dry, or for a large bird, pour 1 cup water into pan and cover during last hour of cooking. During last half hour of roasting, remove cloth and allow bird to brown. Remove from oven when temperature at thickest part of breast reads 160°F. Cover with foil and allow to stand for 15 minutes before carving. Remove skewers and string.

Serves 6 to 8.