1 goose

STUFFING:

6 slices bacon, chopped & sauteed
3 c. apples, diced
1 onion, minced
2 stalks celery, chopped
8 tbsp. sugar
1 tbsp. parsley
2 c. plain bread crumbs

Soak goose in salt water overnight, rinse and wipe dry. Rub goose inside out with butter, salt and pepper. Fry bacon, remove and drain. Add rest of stuffing ingredients to fat except crumbs. Cook until partly done. Add bacon and crumbs. Blend well and add more crumbs if necessary. Stuff goose and sew cavity.

Sprinkle goose with flour. Set on rack in roasting pan and prick skin. Roast at 325 degrees for 25 minutes per pound. Baste with juices.

GRAVY: Stir 13 3/4 ounce chicken broth to drippings and heat to boiling. Blend in 2 tablespoons flour and 1/4 cup water. Add to broth. Serve.