Remove any remaining fat from the goose; with a fine needle, pierce the breast part of the goose several times. Set aside.
Heat the extra virgin olive oil Castillo de Canena Reserva Familiar Arbequino and brown the onion, add and sauté the celery; put it in a separate bowl with the apple, sultanas, bread, grated cashew nuts and pistachios; mix well with a dash of Reserva Familiar Arbequino.
Fill the cavity of the goose with this mixture loosely and close it with a skewer; tie the legs together.
Coat the goose on all sides with a tablespoon of flour and place it on the oven rack with the tray underneath; bake at 200ºC for 15 minutes.
Take it out of the oven, degrease the tray and prick the skin of the goose to release the fat; cover it with aluminium foil and put it back in the oven at 180ºC for 2 hours, basting it from time to time with its own juices.
Remove foil and bake 15 minutes, until goose is well browned.
Remove from oven and let stand 15 minutes before carving; keep warm.
Drain fat from pan minus 2 tablespoons; place over stove top, pour in additional flour and stir to loosen any residue; cook over medium heat until well browned, being careful not to let it burn.
Gradually pour in the wine with the stock, raise the heat and cook until the sauce boils and thickens, stirring constantly.
Serve with juices, roasted potatoes and creamed onions.
While the goose is roasting, baste it often with its own fat, which will melt and help the skin crisp up.