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1
For the wild rice stuffing: Wash rice thoroughly and steam in the water to which 1 teaspoon salt has been added, about 40 minutes.
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2
Drain and add remaining ingredients; toss lightly.
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3
For the apricot stuffing: Cover apricots with cold water and cook until tender; drain and chop finely.
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4
Combine crumbs and seasonings, celery and parsley; stir in butter and add apricots.
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5
Mix well.
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6
Preheat oven to 375u00b0F.
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7
Clean goose; wipe dry but do not stuff.
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8
Place in an open roasting pan, prick through the skin into the fat layer around the legs and wings, and bake for 15 minutes.
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9
Remove from oven and let cool to room temperature; repeat this procedure 2 more times.
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10
Reduce oven to 325u00b0F.
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11
Rub goose with salt.
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12
Fill fruit stuffing in the neck cavity and rice stuffing in abdominal cavity.
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13
Truss; weigh to estimate cooking time.
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14
Place breast up on rack in an uncovered roasting pan and place in oven.
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15
Allow 25 minutes per pound (If the goose weighs less than 8 pounds, roast at 375F, allowing 35 minutes per pound.).
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16
Basting is unnecessary, but if desired, the juice and grated rind of one orange and lemon juice may be sprinkled over the breast during the baking period.
