Kraut-Stuffed Goose

• 1 goose (6 to 8 lb.)
• 1/4 lb. bacon
• 2 c. chopped onion
• 2 lb. canned sauerkraut
• 2 c. chopped apples
• 1 c. chopped potatoes
• salt and pepper
• 1 tsp. sage

1. Drain the sauerkraut.
2. Fry bacon pieces and remove them from the pan.
3. Saute the onion in bacon fat until tender.
4. Add the drained sauerkraut and cook for 10 minutes.
5. In a large bowl mix the sauerkraut, bacon pieces, onion, apples, potatoes, sage and seasoning.
6. Salt the goose inside and fill with sauerkraut mixture.
7. Place the goose on a rack, breast side up.
8. Roast at 325u0b0 for 2 1/2 to 3 hours, basting with the drippings every half hour.
9. When done (tender to a probing fork), let the goose sit at least 15 minutes before carving.
10. Remove the dressing and serve it separately.

goose, bacon, onion, canned sauerkraut, apples, potatoes, salt, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234757 (may not work)