Goose With Cornbread Stuffing

8-12 ounces cornbread mix or corn muffin mix
1 (10-12 lb) domestic geese
salt
1 2/3 cups chopped onions
2 cups sliced fresh mushrooms
2 cups sliced celery
6 tablespoons butter
1 1/2 cups grated peeled apples
1 cup chopped pecans
3/4 cup shredded carrots
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
3/4 teaspoon marjoram
3/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chicken stock or chicken broth
3 medium carrots, cut into chunks
1 medium onion, cut into 6 wedges
3 garlic cloves, minced
1/2 cup white wine or additional chicken stock

Prepare corn bread according to package directions;cool.
Rub salt on inside of goose cavity.
Prick skin well and set aside.
Cut cornbread into cubes, and place on baking pan.
Bake at 350*F for 15-20 minutes or until lightly browned.
Set aside in large bowl.
Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes.
Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper.
Add broth; toss gently.
Stuff the goose body and neck cavities; truss opening.
Place carrots chunks, onion wedges and garlic in a shallow roastin pan.
Place goose breast side up, over vegetables.
Pour wine or broth over goose.
Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.