MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Xmas, Holidays, Poultry
       Yield: 8 Servings
       1    Goose  (9 to 12 lbs)
       4 c  Wild rice; cooked
     2/3 c  Hazelnuts; coarsely chopped
       2 lg Apples; green colored,
            .  peeled, cored & cubed
     1/2 c  Onion, finely chopped
       2 ts Dried savory
       3 tb Parsley; chopped
            Black pepper; freshly ground
   Remove the neck, heart, and gizzard from the goose and put them in a
   saucepan with 4 cups of water.  Let simmer gently, partially covered,
   for several hours, until reduced to slightly less than 2 cups. Season
   the broth to taste with salt.
   For the stuffing; mix together the wild rice, nuts, apples, onion, and
   herbs, seasoning to taste with salt and pepper. Fill the cavity of the
   goose with the stuffing, skewer closed, and lace string around the
   skewers, then truss the bird. Roast in a preheated 325 degree oven,
   breast side down, for 11/2 hours, drawing off the fat as it
   accumulates, then turn and roast another 11/2 hours, or slightly more
   for an 11-12-pound bird. When done, the juices should run clear when
   the bird is pricked where the thigh attaches to the body.
   Pour off all but 1 tablespoon of the fat, then sprinkle a little
   flour over the bottom of the roasting pan-1 to 2 tablespoons,
   depending on how thick you like your gravy. Set the pan over low heat
   and stir for 2 minutes, scraping up all the browned bits. Add the
   reserved goose broth and whisk until smooth. Taste and season with
   salt and pepper and serve in a gravy boat alongside the bird. Remove
   trussing strings and skewers before carving.