Apple and Prune Stuffed Christmas Goose
By: Sheri Wetherell
Published: Thursday, December 3, 2009 - 4:55pm

Ingredients




10 pounds Goose, whole
3 Granny Smith Apples, peeled and chopped
2 cups Prunes
1 Onion, chopped
Salt, to taste
Pepper, to taste

Preparation

1 Preheat oven to 325 degrees. 2 Soak prunes in water for 2 hours 3 Drain prunes and chp in quarters 4 Peel and chop apples 5 Combine apples, prunes, onions, and salt and pepper in a bowl 6 Remove giblet and big blocks of fat from goose, then rinse 7 Prick goose skin all over with a skewer, this allows the fat to drain out while cooking. 8 Stuff goose with fruit mixture and place on a roasting rack in a roasting pan. 9 Roast in oven until the leg moves freely and the skin is golden brown, approximately 4 hours. Baste occasionally with goose fat.

About


This recipe is based on Craig Claiborn's version in the New York Times Cookbook .  Consider adding savory herbs to the stuffing, fresh thyme is especially nice. Another good option is to add a 1/2 cup of brandy to the stuffing prior to roasting to cut the sweetness.
A final tip is to take the fat you remove before roasting and render it for making duck confit .