Roast Goose with Cumberland Sauce and Apricot Stuffing

1. Remove neck and giblets and excess fat from goose body cavity and reserve for other use. Rinse and pat dry.

2. Pre-heat oven to 400°F. Meanwhile, fill the goose with cut-up turnips, citrus, vegetables, spices, and fresh herbs, for desired taste. Fasten neck skin to back and tie legs together. Place goose, breast side up, on rack in shallow pan. Pierce skin all over using a fork. Insert thermometer deep into inside thigh muscle.

3. Roast goose, uncovered for about 1-1 1⁄4 hr. Reduce oven temperature to 325°F and continue roasting about 2 1⁄2-2 3⁄4 hr., until thermometer registers 185°F. During roasting, spoon or siphon off accumulated fat every half hour.

4. Serve with Cumberland Sauce and Apricot Stuffing.

Note: A 10-14 lb. goose will take 2-2 1⁄2 days to thaw in the refrigerator and 5-7 hr. to thaw in cold water—in its original wrapping—changing the water every 30-60 min. Once thawed, keep refrigerated or cook immediately. Allow about 3⁄4 lb. for each 4-oz. serving (frozen weight as purchased). The meat is rich and will go farther than chicken or turkey.

Cumberland Sauce:

Combine all ingredients in 1-qt. saucepan. Bring to boil, reduce heat and simmer 5 min.

Yield: 2 3⁄4 cup.

Apricot Walnut Stuffing:

Dice apricots. In bowl, pour melted butter or margarine over bread cubes. Combine with apricots and all remaining ingredients. Toss well.

Yield: Enough stuffing for a 12-lb. goose.