Anononymous 8-01-05

6 - 8 firm medium apples, cored

1 cup mashed cooked sweet potatoes

1/4 cup packed brown sugar

2 tablespoons melted butter

1/4 teaspoon salt

Dash of pepper

1 whole wild goose, 6-8 pounds

Seasoned salt

Salt and pepper

1 carrot, cut into 1-inch pieces

1 stalk celery, cut into 1-inch pieces

1 medium onion, cut into 8 pieces

Apple brandy

Remove a thin strip of peel from the top of each apple. In medium

mixing bowl, combine remaining apple ingredients and mix

well. Stuff apples with sweet potato mixture, mounding on

top. Place in shallow baking dish. Set apples aside. Heat oven to

325F. Pat goose dry with paper towels. Sprinkle cavity lightly

with seasoned salt, salt, and pepper. Place carrot, celery,

and onion in cavity. Tie drumsticks across cavity. Tuck

wing tips behind back. Place, breast side up, on rack in roasting

pan. Sprinkle outside of goose with seasoned salt, salt, and

pepper. Roast, basting frequently with pan juices and

sprinkling occasionally with brandy, until desired doneness, about

20-25 minutes per pound. Drain and discard excess fat during

roasting. Place stuffed apples in oven during last 30-45

minutes of roasting. Baste apples frequently with goose

drippings. Remove apples when fork-tender. Allow goose to rest

20 minutes before carving and serving.