Remove the neck, heart, and gizzard from the goose and put them in a saucepan with 4 cups of water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt. For the stuffing; mix together the wild rice, nuts, apples, onion, and herbs, seasoning to taste with salt and pepper. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers, then truss the bird. Roast in a preheated 325 degree oven, breast side down, for 11/2 hours, drawing off the fat as it accumulates, then turn and roast another 11/2 hours, or slightly more for an ll-12-pound bird. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Pour off all but 1 tablespoon of the fat, then sprinkle a little flour over the bottom of the roashng pan-1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat and stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth and whisk until smooth. Taste and season with salt and pepper and serve in a gravy boat alongside the bird. Remove trussing strings and skewers before carving.