Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffi

I just ordered my goose (a 14lb one) for Christmas, so I'm looking for a recipe now. I found this elsewhere, but it looks like "the one". Obvously, prep times are a guess.

• Ready In: 5 hrs
• Serves: 6-8

Ingredients

• 1 (12 lb)  goose
• 2  tablespoons cranberry jelly, to glaze

• FORCEMEAT STUFFING

• 2  ounces  fresh breadcrumbs
• 2 1⁄2 tablespoons  chopped fresh parsley
• 2  teaspoons  chopped fresh rosemary
• 6  ounces onions, finely chopped
• 1  dessert apple, skin on,cored,finely chopped
• 8  ounces ground pork
• 1  goose liver, if available
•  salt & freshly ground black pepper

• SPICED CRANBERRY AND APPLE STUFFING

• 9  ounces cranberries
• 1 1⁄2 lbs dessert apples, skin on,cored,cut into 1/2 inch chunks
• 2  ounces caster sugar
• 2  ounces  fresh breadcrumbs
• 1  large onion, peeled and chopped
• 1  pinch ground cloves
• 1⁄4 teaspoon ground mace
• 2  tablespoons port wine
•  salt & freshly ground black pepper

• GRAVY

• 5  fluid ounces white wine
• 16  fluid ounces  goose giblet  stock or 16  fluid ounces canned chicken broth (see note)

Directions

1. Forcemeat stuffing: Place the breadcrumbs and herbs in a food processor, pulse, add the onion and apple and pulse until finely chopped.
2. Add the pork mince, the goose liver (if using) and some salt and pepper.
3. Cranberry and Apple stuffing: Mix all ingredients together in a large bowl.
4. The goose: Preheat your oven to 375f.
5. Place the forcemeat stuffing in the neck cavity, pressing it in as far as you can.
6. Tuck the flap around it, and push it into a nice smooth, rounded shape with your hands.
7. secure the flap with a couple of cocktail sticks.
8. Place the cranberry and apple stuffing in the goose's cavity.
9. Season the goose with salt and pepper and place on a rack in a roasting tin.
10. No need to add fat, the goose has enough of its own!
11. Place the goose in the centre of your oven and cook for 30 minutes.
12. Reduce the heat to 350f and cook the goose for approximately 3 hours for a 12lb goose and 3 1/2 for a 14lb goose.
13. Remove excess fat from the tray every 30 minutes or so.
14. You should keep this as it make the best roasted veggies ever!
15. *note,while the goose is cooking, you can make your giblet stock, but I won't get any giblets with my goose, so I'm planning to make my gravy with canned chicken broth.
16. When your goose is cooked, heat the cranberry jelly, and brush it all over the gooses skin, return the goose to the oven for a further 15 minutes.
17. Allow the goose to rest for 20-30 minutes.
18. While its resting, make the gravy.
19. Drain off any remaining excess fat from the tin, and add the wine and stock or broth to the remaining juices.
20. Scrape up the brown sticky bits, and cook, reducing to a thinish gravy consistency.
21. Season well with salt and pepper.
22. Serve the goose with its two stuffings and the gravy passed around seperately.