• 1 cup dried apricots, coarsely chopped
• 1/2 cup dried currants or raisins
• 2 cups port
• 2 quarts plus 1 cup chicken stock
• 20 lbs. fresh or frozen goose, fat removed from cavity. Neck, gizzard and heart reserved for goose stock
• 4 cups celery, chopped
• 1 cup carrot, peeled and chopped
• 1 celery stalk, cut into 1 inch pieces
• 1 bay leaf
• 2 thyme sprigs
• 6 peppercorns
• cheesecloth
• 2 Tbs. unsalted butter
• 2 Tbs. vegetable oil
• 2 onions, minced
• 2 cups long-grain rice
• 1/2 cup fresh parsley, chopped
• 2 Tbs. fresh thyme, minced
• 2 cups apple cider
• 1 lemon, halved
• skewers
• kitchen string
• 1/2 cup currant jelly

Place apricots and currants in 2 separate bowls. Pour 1 cup port over each and set aside 6 hours to macerate. To prepare goose stock, combine 2 quarts plus 1 cup chicken stock, the neck, gizzard and heart from goose, half the chopped celery and carrot in a large heavy nonreactive pot. Make a bouquet garni by wrapping next 4 ingredients in cheesecloth. Simmer 30 minutes until liquid is reduced by about 1/3, skimming surface occasionally. Strain. Bring 4 cups chicken stock to a boil in a nonreactive saucepan. Melt butter with oil in a large saucepan over medium heat. Sauté onions and remaining celery 5 minutes. Add rice and cook, stirring occasionally until translucent. Stir in hot chicken stock. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Transfer to a large bowl. Drain apricots and currants, reserving 1 cup port. Stir apricots, currants, parsley, minced thyme and salt and pepper to taste into rice. Mix thoroughly and set aside. Boil cider in a heavy nonreactive saucepan until reduced by half. Add 4 cups goose stock and reserved port. Reduce heat to medium. Simmer 20-25 minutes, stirring occasionally, until reduced to 1-1/2 cups. Position rack in center of oven and preheat to 400°F. Rub inside of goose with lemon and salt and pepper to taste. Fill main cavity and neck loosely with stuffing. Truss with skewers and string to close both ends of goose to hold shape. Place goose on a rack set in a large roasting pan. Rub skin with salt. Pierce skin (not meat) with a fork. Place remaining stuffing mixture in a buttered baking dish. Cover with foil and bake alongside bird for the last hour of roasting, basting every 30 minutes with stock. Roast goose about 30 minutes, until skin begins to brown. Discard fat from pan. Add about 4 cups hot water to pan. Continue roasting goose 1 hour. Pour off water and fat from pan. Add another 4 cups hot water to pan. Turn goose breast side down and continue roasting 1 hour. Discard water and fat. Turn goose breast side up and continue roasting about 45 minutes, until a meat thermometer inserted in thigh registers 185°F, covering breast with foil if it gets too brown. Transfer goose to a platter. Tent with foil to keep warm. Strain pan juices into a bowl and degrease. Set roasting pan over medium heat. Return juices and bring to a boil, scraping up any browned bits with a wooden spoon. Transfer juices to a heavy nonreactive saucepan. Add port sauce and simmer about 10 minutes, until reduced to 1-1/2 cups. Add jelly and stir over medium heat until jelly is melted.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 919, fat 24.6g, 24% calories from fat, cholesterol 809mg, protein 133.9g, carbohydrates 37.4g, fiber 2.6g, sugar 23.4g, sodium 480mg, diet points 20.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.8, Bread: 0.6, Lean meat: 12.9, Fat: 1.2, Sugar: 0.8, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Riesling, or Gewürztraminer.