ROAST GOOSE WITH STUFFING
9 pound Canadian goose (9-12 lb)
1 tart apple, peeled and diced
10 dried figs, cut into fourths
2 1/2 cups crumbled corn bread
salt to taste
ground pepper to taste
3 tablespoons chopped parsley
2 teaspoons chopped fresh savory
1 1/2 cups reserved goose broth
1 tablespoon flour, 1 to 2
Remove the neck and gizzard and place in a saucepan with about 1 qt. of water and let simmer lightly for several hours while partially covered. Reduce to about 2 cups and season with salt.
Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting.
Stuff, lace, and truss the bird and roast in a 325’ oven, breast down, for 1 1/2 hours. Draw off fat as it accumulates.
Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body.
Remove when done and let rest on a heated serving platter while you prepare the gravy.
Pour off all but 2 Tbls. of the fat and sprinkle with the flour. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. Add the broth and stir until smooth. Season to taste with salt and pepper and serve in a boat with goose.