For the Martini goose with chestnuts, rub the goose inside and out with salt, pepper and the remaining spices. Cover with foil and leave in the refrigerator for 1 hour.
In the meantime, prepare the stuffing. Break the bread into pieces and soak in the soup. Score the chestnuts on the round side and boil in hot salted water for 5 minutes.
Peel the chestnuts, let them cool and chop them.
Squeeze the bread properly and pass it through a sieve. Mix with the chestnuts and the veal sausage meat. Sauté the shallots in the butter, add the diced mushrooms and sauté briefly. Stir into the mixture and season with salt, parsley, nutmeg seasoning and pepper.
Stuff the stuffing into the goose belly and sew up the opening with kitchen thread. Place the goose backside down in a large roasting pan or on a rimmed baking sheet. Place the goose in the oven heated to 240 degrees Celsius. After 5 to 10 minutes, pour 4/5 of the hot soup over it and let it steam at 220 degrees Celsius for 90 minutes.
If the goose is roasted on the baking tray, you can cover it with double-folded tin foil.
Remove the lid or foil and skim off half of the fat. Continue roasting the goose in its own fat for about 1 hour at 180 degrees Celsius. From time to time skim off roasting fat and add hot soup.
Pit the apples unpeeled with a corer. A quarter of an hour before the end of the roasting time add to the goose.