Remove the neck, giblets, wing tips, and any excess fat from the goose. Pat it dry with paper towels.

With a very sharp knife, make criss-cross cuts across the goose. Cut only deep enough to cut through the fat and not the meat In areas where its difficult to make a cut, use the tip of your knife to poke a little holes through the fat.

Season generously with salt and pepper, inside and out. If the goose is cold, set it out for 15-20 minutes for it to come to room temperature.

Preheat the oven to 425F. Have a roasting tray ready set with a roasting rack.

To make the stuffing, toss all of the ingredients together in a bowl.

Stuff the goose with the stuffing mixture. Do not pack the stuffing too tightly or it will take too long to cook. If you have extra stuffing, cook it separate in a baking dish.

Place the goose on the roasting rack. Place it in the oven and for at 425F for 15 minutes. Reduce the heat to 350F and roast until golden brown and the internal temperature of bird and stuffing reaches 165F. This will take approximately two hours depending on the size of your bird. Please read my notes above about safely roasting a stuffed bird.

Cover the goose loosely with foil and let it rest for 20 minutes before slicing and serving.