Preheat the oven to 375 degrees F (190 degrees C).

Make the stuffing: Combine bread, apples, currants, butter, thyme, salt, and pepper in a large bowl.

Prepare the goose: Wash inside and out. Pat dry. Stuff with stuffing mix, truss, and tie goose. Prick bird all over with fork.

Heat oil in a roasting pan on top of the stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in the roasting pan. Add a little water, cover, and roast in the preheated oven for 1 hour. Discard fat from the roasting pan.

Combine onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme, and marjoram in a mixing bowl and sprinkle around the goose.

Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required.

Transfer cooked goose to a platter and keep warm by covering loosely with foil.

Make the gravy: Skim off remaining fat in pan and heat drippings and vegetables on top of stove until mixture is reduced. Stir in chicken broth, white wine, and tomato paste. Simmer for 10 to 15 minutes, then strain gravy.

Mix water and cornstarch in a small bowl. Add cornstarch mix, a little at a time, to thicken the gravy if necessary.