Roast Goose with Baked Apples:

6 to 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 to 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 325 F. 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 to 25 minutes per pound. Drain and discard
excess fat during roasting. Place stuffed apples in oven during last 30 to
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.


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