Stuffed Roast Goose - Granny Got Your Goose Dinner

• 1 Goose ( 7 to 10 lbs (4.5 kg).)
• 1 lb (.5 kg). yellow or red onions, unpeeled
• 2 tbs (30 ml). minced garlic
• olive oil for saut ing
• 4 cups (950 ml) dry French bread crumbs
• 3/4 cup (175 ml) milk, heated to lukewarm
• 4 cups (950 ml) mixed dried fruits (apples, pears, figs, apricots)
• 2 tbs (30 ml). minced fresh sage or 1 tbs (15 ml). dried sage
• 1/4 cup (60 ml) minced parsley
• 3/4 cup (175 ml) chopped walnuts or hazelnuts (optional)
• 1/2 cup (125 ml) diced celery (optional)
• 1 lb (.5 kg). sweet Italian sausage, diced, saut ed, and drained (optional)
• 1/2 pint fresh shucked oysters, chopped, with their liquor (optional)
• Salt and freshly ground black pepper to taste
• Freshly grated nutmeg to taste

1. Preheat oven to 375 degrees (200 C.).
2. Place unpeeled onions in a shallow pan and roast until tender, about 30 minutes.
3. Cool, peel, and chop; set aside.
4. Reset oven to 350 degrees (175 C.).
5. In a small skillet, saut garlic in a small amount of olive oil until soft but not browned; set aside.
6. Soak bread crumbs in milk until soft, then squeeze dry; set aside.
7. In a large mixing bowl, combine bread, onions, reserved garlic, dried fruits, sage, and parsley.
8. If desired, add nuts, celery, sausage and oysters with liquor.
9. Season with salt, pepper, and nutmeg.
10. Stuff the goose with mixture, and truss cavity closed.
11. Place on a rack in a roasting pan.
12. Roast goose in preheated oven until juices run clear when thigh is pricked with a fork, about 2 1/2 hours or until thermometer registers 165 to 175 degrees (80 C.).

red onions, garlic, olive oil, bread crumbs, milk, apples, fresh sage, parsley, walnuts, celery, sweet italian sausage, fresh shucked oysters, salt, nutmeg

Taken from online-cookbook.com/goto/cook/rpage/0010EA (may not work)