Roast Goose with Apricot Stuffing

10 pound goose

2 tsp salt

Juice and grated rind of 1 orange

3 tbsp lemon juice

Apricot Stuffing:

1/2 pound dried apricots

2 cups bread crumbs

1/2 cup cracker crumbs

1 1/2 tsp salt

1/4 tsp paprika

4 tbsp chopped celery

1 tbsp minced parsley

4 tbsp butter

Prepare stuffing: Wash apricots. Cover with water and bring to a boil;

cook until tender. Drain and reserve liquid. Cut up apricots and mix

with other ingredients, moistening with apricot liquid if too dry.

Preheat oven to 375 degrees. Clean goose; wipe dry, but do not stuff.

Place in a roasting pan. Prick skin in fat layer around legs and wings.

Roast uncovered, in a preheated oven for 15 minutes. Remove. cool to

room temperature. Repeat procedure twice more. Reduce temperature

to 325 degrees. Rub goose well with salt. Put Apricot Stuffing in neck

cavity and body cavity. Truss. Weigh to estimate cooking time. Place

breast side up on a rack in a roasting pan. Roast uncovered, allowing

35 minutes per pound. When goose is half cooked, pour orange juice

and rind and lemon juice over breast. Baste occasionally with pan juices

during rest of roasting.