Place the pretzel pieces in a large bowl.

Melt the butter in a large sauté pan over medium-high heat. Add the apples, onion, and celery, and cook until lightly golden brown, about 15 minutes.

Add chicken stock, sage, marjoram, ginger, salt, and pepper to the pan, stirring to combine. Cook for an additional 2 minutes.

Remove from heat and pour the mixture over the pretzel pieces. Mix thoroughly until evenly distributed and sticky. Let cool to room temperature.

Preheat the oven to 375°F (190°C).

Remove the giblets and neck from the goose (if included) and set aside for another use.

Spoon the stuffing into the goose’s cavity. There’s no need to secure the opening.

Place the goose breast-side up in a roasting pan and pour water to a depth of about 1½ inches (4 cm) into the pan.

Roast the goose in the preheated oven until an instant-read thermometer inserted into the thigh (away from the bone) registers 165°F (74°C), about 3 to 3½ hours.

While roasting, check the pan occasionally and add more water if necessary to prevent drying.

Combine Gewürztraminer, chicken stock, juniper berries, brown sugar, bay leaves, and salt in a small saucepan over medium-high heat.

Bring to a boil, stirring to dissolve the sugar. Reduce by half, about 20 minutes.

Once the goose is cooked, transfer it to a platter or cutting board and tent it loosely with aluminum foil. Let rest for 10 minutes.

Spoon the stuffing out of the cavity and carve the bird. Drizzle the glaze over the carved goose and stuffing before serving.