• 1 young goose
• Cranberry, Chestnut, Apricot or Prune and Apple Stuffing
  (see recipe below)
• Freshly ground black pepper
• Salt if desired
• Pinch ginger or cloves
• Basting Liquid: Melted butter plus Apple cider or Apple juice or Orange juice or Red or white wine
• 1/2 cup clear tart jelly (optional)

Clean the goose and stuff with any preferred dressing.

Season the outside of the goose with salt and pepper and a light sprinkling of ginger or cloves (whichever complements the stuffing best).

Roast at 325°F for 18 to 20 minutes per pound, basting frequently. The basting liquid should be made up of melted butter plus whatever flavor will blend best with the stuffing. When the goose is tender, the thigh joint will move easily.

Since roast goose is a festive dish, you may wish to add another special touch at this point-glazing the goose. Combine 2 tablespoons of basting liquid with tart jelly and brush over the bird. Return to the oven for 15 minutes.

Prepare gravy from the pan juices, plus stock or the liquid in which the giblets were cooked. Garnish appropriately, according to the stuffing used.