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Roast Goose With Wild Pecan Rice Dressing 6 servings 3 hours 30 minutes Ingredients 1/2 cup chopped onions 1/4 cup chopped celery 1/4 cup chopped bell peppers 3 teaspoons salt 3/4 teaspoon cayenne 1 stick (1/4 pound) butter, cut into 1/8-inch slices 1 domestic goose, neck and giblets reserved (about 8 pounds) 1/2 teaspoon freshly ground black pepper Wild Pecan Rice Dressing PORT GRAVY: 2 teaspoons vegetable oil Giblets and neck from the goose, cut into pieces to fit in the pan if necessary 1/2 cup chopped onions 1/4 cup chopped celery 1/2 cup chopped carrots 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 5 bay leaves 1/2 teaspoon dried thyme 2 tablespoons flour 2 cups port wine 2 cups chicken stock or broth Directions Combine the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl