Christmas Goose

Ingredients:

• 1 fresh or completely thawed 10-12 lb. goose
• 1 cp orange juice
• ¼ cup honey (more or less to taste)
• 3 TBS. Chopped onion
• 3 Tbs. Melted butter
• 4 cups of potatoes parboiled, peeled and diced
• ½ cup sausage
• salt and pepper to taste
• 3 TBS browned butter
• Marjoram (to rub)

• Preheat oven to 375 degrees.
• Clean goose inside and out, removing any patches of fat (which can be rendered and reserved).
• Rub inside with salt and a little marjoram.
• Rub outside with salt.
• Sauté onions in butter.
• Add potatoes and sausage.
• Season with salt and pepper.
• Mix well and stuff goose - do not pack too firmly.
• Fill a large roasting pan with water, only to the height of the rack you will be using in it.
• Using a fork prick holes in the goose and place, breast down on a rack in a covered roasting pan
• Baste continuously with orange juice, honey and browned butter.
• After 1 hour turn goose over and add additional holes with your fork.
• Remove cover and continue to cook
• Skim off excess fat/grease as you go.
• Allow 20 minutes per pound for cooking.
• 15 minutes before goose is done raise the temperature to 450 degrees to crisp the skin