Roast Goose with Cranberry Orange Stuffing

• 1 lb. pork sausage
• 1 lb. seasoned stuffing mix
• 1/2 cup unsalted butter
• 1 large onion, finely chopped
• 5 celery ribs, coarsely chopped
• 1-1/2 cups dry white wine
• 3/4 lb. fresh cranberries
• 9 ounces mandarin oranges, or canned cumquats, drained and quartered
• 1/2 cup chopped pecans
• 1/4 cup Grand Marnier or other orange liqueur
• 2 eggs, lightly beaten
• 2-1/4 lbs. fresh or frozen goose, thawed
• kitchen string
• aluminum foil
• hot water

Heat a heavy nonstick skillet over medium high heat. Sauté sausage 4-5 minutes, stirring frequently to crumble meat, until no longer pink. Discard excess drippings and transfer meat to a bowl. Stir stuffing mix into sausage. Melt butter in the same skillet over medium heat. Sauté onion and celery 8-10 minutes or until softened. Stir in wine and simmer another minute. Pour over stuffing mixture. Add cranberries and next 3 ingredients and mix thoroughly. Stir in eggs and salt and pepper to taste.

Position rack in center of oven and preheat to 400°F. Season inside of goose with salt and pepper. Fill with stuffing. Truss goose to hold shape. Place goose on a rack set in a large roasting pan. Rub skin with salt. Pierce skin (not meat) with a fork. Place remaining stuffing mixture in a buttered baking dish. Cover with foil and bake alongside bird for the last 50 minutes of roasting.

Roast goose about 30 minutes, until skin begins to brown. Discard fat from pan. Add about 1 quart hot water to pan. Continue roasting goose 1 hour. Pour off water and fat from pan. Add another quart of hot water to pan. Turn goose breast side down and continue roasting 1 hour. Discard water and fat. Turn goose breast side up and continue roasting about 45 minutes, until thermometer inserted in thigh registers 185°F, covering breast with foil if it gets too brown. Transfer goose to a platter. Tent with foil to keep warm.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.