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Goose with Apple-Prune Stuffing |
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Serves: 8
Print this Recipe
Violet Klause, Onoway, Alberta
1 domestic goose (10 to 12 pounds)
Salt
STUFFING:
2 cups chopped celery
1 cup chopped onions
1 clove garlic, minced
3 tablespoons butter or margarine
6 cups chopped peeled apples
1 (12-ounce) bag pitted prunes, cut up
1/3 cup chopped fresh parsley
1 tablespoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 bay leaf, crumbled
1 cup apple juice
1 egg, lightly beaten
3 to 4 cups coarse bread crumbs
Goose with Apple-Prune Stuffing Glaze (Optional)
Sprinkle inside of goose with salt. Prick skin well; set aside. In a skillet, sauté celery, onion and garlic in butter; transfer to a large bowl. Add the next 10 ingredients. Add bread crumbs until stuffing has the desired consistency. Stuff the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until thermometer reads 185°. Drain fat from pan as it accumulates. Remove all stuffing.
© Copyright Reiman Publications, 1993-1997
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