6 − 8 firm medium apples, cored
1 cup mashed cooked sweet potatoes
1/4 cup packed brown sugar
2 tablespoons melted butter
1/4 teaspoon salt
Dash of pepper
1 whole wild goose, 6−8 pounds
Seasoned salt
Salt and pepper
1 carrot, cut into 1−inch pieces
1 stalk celery, cut into 1−inch pieces
1 medium onion, cut into 8 pieces
Apple brandy
Remove a thin strip of peel from the top of each apple. In
medium mixing bowl, combine remaining apple ingredients and
mix well.
Stuff apples with sweet potato mixture, mounding on top.
Place in shallow baking dish. Set apples aside. Heat oven to 325F.
Pat goose dry with paper towels. Sprinkle cavity lightly with
seasoned salt, salt, and pepper. Place carrot, celery, and
onion in cavity.
Tie drumsticks across cavity. Tuck wing tips behind back.
Place, breast side up, on rack in roasting pan. Sprinkle outside
of goose with seasoned salt, salt, and pepper.
Roast, basting frequently with pan juices and sprinkling
occasionally with brandy, until desired doneness, about 20−25
minutes per pound. Drain and discard excess fat during roasting.
Place stuffed apples in oven during last 30−45 minutes of
roasting. Baste apples frequently with goose drippings.
Remove apples when fork−tender. Allow goose to rest 20
minutes before carving and serving.
