Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        One 8 to 10 pound Goose
                        salt and pepper
  4        Tablespoons  butter
     1/2           Cup  diced celery
  1                Cup  chopped onions
  3                     tangerines
  4               Cups  prepared bread stuffing
  1                Cup  cooked canned chestnuts -- chopped
  2        Tablespoons  chopped fresh sage or 2 teaspoons dried
  3               Cups  cooked wild rice
     1/2           Cup  chicken broth

Preparation:

Season the goose inside and out with the salt and pepper. Line a roasting pan with aluminum foil and place a roasting rack inside. For the stuffing, melt the butter in a sauté pan over moderate heat. When butter starts to brown slightly add the celery and onions. Cook over medium heat until they are soft, about 10 minutes. Peel the tangerines, removing the white membranes. Cut the sections into halves and remove the seeds. In a large mixing bowl, combine the tangerines, bread stuffing, chestnuts, sage, rice and broth. Add the sautéed onions and celery and mix together lightly with a fork. Preheat the oven to 325. Stuff the goose¹s cavity with the stuffing. Stuff the neck area as well. Truss the goose by tying the legs together with cotton butcher¹s twine and place the goose on the rack breast side up.

Nutritional Information:

1104 Calories (kcal); 49g Total Fat; (38% calories from fat); 26g Protein; 150g Carbohydrate; 124mg Cholesterol; 924mg Sodium