Serves: 6
Total Calories: 2,533

FOR THE STUFFING:
1/3 cup unsalted butter
1 1/2 cups finely chopped yellow onions
1 cup finely chopped celery
4 cups Golden Delicious apples peeled, cored and finely chopped (3 apples)
1 cup dried cranberries
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups white bread crumbs

10 to 12 pounds geese (1 bird)
kosher salt
freshly ground black pepper

TO MAKE THE STUFFING: In a large sauté pan melt the butter over medium heat. Add the onion, celery, apples, and cranberries and cook, stirring frequently until the onion and apples soften, 10 to 12 minutes. Add the sage, thyme, cinnamon, salt and pepper, then transfer to a large bowl. Add the bread crumbs and stir the stuffing to distribute the ingredients evenly. Allow to cool before stuffing the goose.

Rinse the goose, inside and out, under cold water and pat dry with paper towels. Season the goose, inside and out, with salt and pepper. Spoon the cooled stuffing into the chest cavity, being careful not to stuff the goose too tightly. Then, truss the goose and place it, breast side up, on a roasting rack set in a 13- by 9-inch heavy gauge foil pan.

Grill the goose over Indirect Medium heat until the internal temperature of both the breast and the stuffing reaches 165°F, about 3 hours. Every 20 minutes, use a bulb baster to extract the accumulated fat from the roasting pan and transfer it to a container. Remove the roasting pan from the grill and allow the goose to rest about 15 minutes before carving. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 2,533
Calories from Fat: 89

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Game
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Brined Squab With Sweet Spices
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Cider-Glazed Whole Duck
Duck Breasts With Balsamic Vinegar
Five-Spice Grilled Quail
Goose With Apple-Cran Stuffing
Quail Wrapped In Bacon And Grape Leaves
Rabbit With Rosemary-Lime Baste
Rack Of Venison With Cran-Currant Sauce
Spice-Rubbed Duck Breasts With Plum Sauce
Tangerine Duck Breasts With Tropical Fruit Sauce
Venison And Mushroom Kabobs