Roast Goose with Wild Rice Stuffing 
Makes 6-8 servings

1 (9 - 12 pound) goose
salt
4 cups cooked wild rice
2/3 cup lightly toasted and coarsely chopped hazelnuts
2 large Granny Smith apples, peeled, cored, and chopped
1/2 cup onion, finely chopped
2 teaspoons dried savory, crumbled
3 tablespoons chopped fresh parsley
freshly ground black pepper
1 - 2 tablespoons flour
4 cups water
                   
1. Mix together the cooked rice, nuts, apples, onion, and
   herbs. Season to taste with salt and pepper. 
2. Remove the neck, heart, and gizzard from the goose. Wash
   the bird inside and out. Pat dry. Fill the cavity of the
   goose with the stuffing, skewer closed, and lace string
   around the skewers. Truss the bird. 
3. Roast in a preheated 325 degree F oven, breast side down,
   for 1 1/2 hours. Draw off the fat as it accumulates. Turn,
   and roast another 1 1/2 hours. When done, the juices should
   run clear when the bird is pricked where the thigh attaches
   to the body. Remove trussing strings and skewers before carving. 
4. While the goose is roasting, place the neck, heart, and
   gizzard in a saucepan with water. Let simmer gently, partially
   covered, for several hours, until reduced to slightly less
   than 2 cups. Season the broth to taste with salt. 
5. Pour off all but 1 tablespoon of the fat from the roasting
   pan. Sprinkle a little flour over the bottom, 1-2 Tbls,
   depending on how thick you like your gravy. Set the pan
   over low heat. Stir for 2 mins, scraping up all the browned
   bits. Add the reserved goose broth to the pan, and whisk
   until smooth. Taste and season with salt and pepper. Serve
   in a gravy boat alongside the bird.