In a small saucepan, combine the onion, apple and 1/4 cup chicken broth.
Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple
In a large mixing bowl, combine onion mixture, bread crumbs, currants, almonds,
parsley, sage, salt and pepper.
Toss 1/3 cup broth with bread crumb mixture.
Heat the oven to 350 degrees F.
Rinse goose; drain and pat dry. Prick the skin on the lower breast, legs
and around the wings with a skewer. Stuff and truss goose. Place goose, breast-side-up,
on a rack in large roasting pan. Insert a roasting thermometer in its thigh
without touching bone. Spoon remaining stuffing into a lightly greased 1 1/2-quart
casserole; cover and refrigerate.
Roast goose for 2 to 2 1/2 hours or until the thermometer registers 175
degrees F, draining fat often.
Bake the covered casserole of stuffing alongside the goose during the last
30 minutes of roasting.