Roast Goose with Stuffing

• 1 each goose 9 to 12 pounds
• 1 each apples, granny smith peeled and diced
• 10 each figs dried, cut in quarters
• 2 1/2 cups cornbread crumbled
• 1 x salt to taste
• 1 x black pepper to taste
• 3 tablespoons parsley leaves chopped
• 2 teaspoons savory fresh, chopped
• 2 tablespoons flour, all-purpose

1. Remove the neck and gizzard and place in a saucepan with about 1 quart of water and let simmer lightly for several hours while partially covered.
2. Reduce to about 2 cups and season with salt.
3. Mix remaining ingredients, except for gravy (reserved goose fat), together and adjust seasoning by tasting.
4. Stuff, lace, and truss the bird and roast in a 325 degree F oven, breast down, for 1 1/2 Hours.
5. Draw off fat as it accumulates.
6. Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body.
7. Remove when done and let rest on a heated serving platter while you prepare the gravy.
8. Pour off all but 2 tablespoons of the fat and sprinkle with the flour.
9. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits.
10. Add the broth and stir until smooth.
11. Season to taste with salt and pepper and serve in a boat with goose.

pounds, apples, quarters, salt, black pepper, parsley, savory fresh, flour

Taken from recipeland.com/recipe/v/roast-goose-stuffing-16736 (may not work)