To prepare stuffing:

 Add spices to orange juice in large bowl.

Add dried fruits, raisins, apples, orange and pecans and soak in juice for 30 to 60 minutes, tossing occasionally. Drain, reserving liquid to baste goose.

To prepare goose:

Preheat oven to 400 degrees F.

Remove neck and giblets from thawed bird's body cavity and cook promptly or refrigerate until ready to use.  Remove excess fat from body cavity and neck skin.  Rinse goose and drain well.

Wings may be removed at second joint or tied flat against body with cord around each wing and across back.  If two end pieces are removed, cook them with neck and giblets.

Fill neck and body cavity with whole fruit stuffing.  Fasten neck skin to back with skewer.  Tie legs together or tuck in band of skin at tail, if present (no need to truss).

Place goose, breast side up, on rack in roasting pan.  Insert thermometer deep into thigh muscle.

Place in preheated oven and roast uncovered at 400 degrees for 1 hour.  Lower temperature to 325 degrees F and roast approximately 2 to 2 1/2 hours longer, or until meat thermometer reaches 180 to 185 degrees F.

During roasting, spoon off accumulated fat at 30 minutes intervals (base with reserved orange juice) so that the fat does not accumulate or brown excessively. (fat may be reserved for use as shortening in other cooking).

When goose is done, remove fruit stuffing to serving dish.

May be served with gravy.