Ingredients
- 1 pound prunes, pitted
- 1 cup port or madeira
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 stalks celery, chopped
- 4 tablespoons parsley, chopped
- ¼ teaspoon thyme
- Dash sage
- 1 pound cooking apples, peeled, cored and chopped
- 1 cup white bread crumbs
- Coarse salt and freshly ground pepper to taste
- 1 8- to 10-pound goose
- 1 lemon, halved
- Nutritional Information
Nutritional analysis per serving (44 servings)
404 calories; 31 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 15 grams protein; 75 milligrams cholesterol; 88 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Soak the prunes for an hour in the port.
- Preheat oven to 350 degrees.
- Melt the butter in a skillet and soften the onion, garlic and celery in the butter. Add the parsley, thyme, sage and apples. Mix thoroughly and add the prunes and port. Cook for 15 to 20 minutes. Add the bread crumbs and season with salt and pepper.
- Remove excess fat from the goose cavity (use this for roasting potatoes) and dry the goose inside and out with paper towels. Rub inside and out with lemon juice and season.
- Stuff the goose with the stuffing mixture and truss. Place on a roasting rack and roast for three to three-and-a-half hours, basting occasionally. The goose is done when the juices in the thigh are pale yellow. Let it rest for 15 minutes before serving.
- Two eight-pound geese placed side by side will fit into a regular oven. Double the stuffing.
Dining and Cooking