Ingredients

• 1/2 cup onion, chopped
• 1/2 cup butter
• 4 cups diced peeled apples
• 4 cups cooked chopped chestnuts
• 1 cup seedless raisins, par-boiled, drained and dried
• Liver of goose, chopped
• 2 potatoes, cooked, diced
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped parsley
• 1/2 tsp. each mace, sage, nutmeg and cloves

Method

1. Saute onion in 1/2 cup butter until onion is transparent. Add apples, chestnuts, raisins, liver and potatoes. Continue to saute until apples are soft & mixture is lightly browned. Stir in salt, pepper, parsley, mace, sage, nutmeg and cloves. Wipe goose with paper towels; rub cavity with salt. Stuff goose with apple-chestnut stuffing, sew up vent; rub bird with salt. Turn skin of neck backward and secure with a small skewer. Twist wings back and run skewer through thighs and body. Prick well with two-tined fork. Place goose on rack in roasting pan and roast in 400° electric oven for 20 minutes. Reduce heat to moderate; continue to roast, allowing 20 min. per pound, undressed weight. Baste goose frequently with a little water or white wine and pour off most of fat as it accumulates in pan. Place giblets in small saucepan with one small onion, a few celery leaves, 1/2 teaspoon salt & pepper to taste. Cover with cold water; simmer one hour. Strain broth, reserve for gravy; chop giblets. Arrange on heated platter; remove skewers and thread. Skim off most of fat from pan; stir in 1 tbsp. flour. Gradually add giblet broth & enough water to make 1 1/2 cups liquid, stirring constantly; scraping bottom and sides of pan; add chopped giblets and simmer 5 minutes; pour gravy into sauce boat and serve separately.