Goose With Apricot & Nut Stuffing
By Dixie Dave Minar

1- Goose (Cleaned and Skinned)

Stuffing
4 cups of dried and diced bread crumbs
4 eggs (beaten)
3 cups of canned apricots in light syrup
1-1/2 cups of diced onions
½ softened stick butter or margarine
4 ounces of chopped pecans
½ cup of Amaretto
½ cup of Key Largo Schnapps
Dash of white pepper

Sauce
1 can apricots in light syrup
1 ounce of Amaretto
1 ounce Apricot brandy
Dash of cinnamon
Splash of vanilla
Corn starch to thicken

Instructions:

To prepare the stuffing, saute diced onions with one tablespoon of butter in
a hot pan, then mix onions with bread crumbs in a large bowl. Add apricots
in syrup, with eggs, pepper, liquors and butter. Mix until moist. Stuff the
bird and cover the cavity with plastic wrap.

Next, cover the entire pan with plastic wrap, then a layer of foil. Bake
2-1/2 hours at 350 degrees, or until tender. (Check after 1-1/2 hours if you
have a young goose.)

If sauce is required, add specified ingredients in a pan over medium heat
and thicken with corn starch.