1

Preheat oven to 325 degrees F.

2

Heat a large skillet over medium high heat. Add the sausage and cook through. Using a slotted spoon, remove the sausage and place it in a large bowl. Add the croutons and mix well. Pour the liquid in the skillet into a separate bowl.

3

Add the butter to the skillet and melt over medium high heat. Add 2 tablespoons of the sausage drippings. Add the celery and onions and saute until tender and golden. Using a slotted spoon, remove the celery and onions and place in the bowl with the crutons. Add parsley and applesauce. Mix well.

4

Add a tablespoon or two of stock to the skillet. Add the remaining stock to the stuffing, a little at a time, until the stuffing is just moist. Spoon the stuffing into the goose. Truss the wings flat and tie the bird’s legs together.

5

Place the goose breast down in a roasting pan. Roast 3 ½ to 3 ¼ hours, or until an insta-read thermometer reads 165 degrees F. When the goose is 2/3 done, turn it breast side up. Do not baste, but periodically spoon off the fat collecting at the bottom of the pan.