Roast Goose with Stuffing 
Makes 6 - 8 servings

10 slices French Bread, cubed
4 apples, peeled and sliced
1 tablespoon dried, crumbled thyme
4 tablespoons butter or margarine, melted
1 tablespoon vegetable oil
1 (8 - 10 pound) goose
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 sprig fresh marjoram
1/4 cup white wine
1 teaspoon tomato paste
1 (10 ounce) can chicken bouillon
cornstarch, optional
water
salt
ground black pepper
                   
1. Make stuffing by combining bread, apples, crumbled thyme,
   salt, pepper, and melted butter. 
2. Wash goose inside and out. Pat dry. Stuff, truss, and tie
   goose. Prick bird all over with fork. 
3. Heat oil in roasting pan on top of stove. Brown goose
   lightly on all sides, then drain off pan drippings. Set
   goose breast side up in roasting pan. Add a little water,
   cover, and roast at 375 degrees F for one hour. 
4. Combine chopped onion, carrot, celery, garlic, bay leaf,
   cloves, fresh thyme and marjoram. Discard fat from roasting
   pan. Add vegetable mixture to the pan. Continue roasting
   uncovered for 20-25 mins per lb, draining off fat at intervals.
   Add more water as required. Transfer cooked goose to platter,
   and keep warm by covering loosely with foil. 
5. Skim off remaining fat in pan, and heat drippings and
   vegetables on top of stove until mixture is reduced. Then
   stir in white wine, tomato paste, and chicken bouillon. Simmer
   for 10-15 mins, then strain gravy. If necessary, add a little
   cornstarch mixed with water to thicken gravy.