Apple and Prune Stuffed Christmas Goose

Photo: flickr user foodistablog

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

Preheat oven to 325 degrees.

Soak prunes in water for 2 hours

Drain prunes and chp in quarters

Peel and chop apples

Combine apples, prunes, onions, and salt and pepper in a bowl

Remove giblet and big blocks of fat from goose, then rinse

Prick goose skin all over with a skewer, this allows the fat to drain out while cooking.

Stuff goose with fruit mixture and place on a roasting rack in a roasting pan.

Roast in oven until the leg moves freely and the skin is golden brown, approximately 4 hours. Baste occasionally with goose fat.

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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 .