2 medium navel oranges
4 cups plain bread stuffing
1 large Granny Smith apple, peeled, cored, and chopped
1/2 cup golden raisins
1/2 cup chopped pecans
1 teaspoon salt
1/2 teaspoon ground nutmeg
10 to 12 pound goose, not wild
Peel and section the oranges over a measuring cup; reserve 2 tablespoons of juice. Dice oranges. In a large mixing bowl, toss together bread cubes, diced oranges, chopped apple, raisins, pecans, reserved orange juice, salt, and nutmeg. Cover and let stand at room temperature for an hour; toss again.
Stuff body cavity of goose with stuffing. With a sharp fork, prick goose legs and wings all over so excess fat will be released while roasting. Do not put any additional fat on goose.
Place goose on a rack in a shallow roasting pan. Roast at 325°F for 3 3/4 to 4 1/4 hours, spooning off excess fat from time to time.
by Ann Nichols