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Goose with Apple-Prune Stuffing

Goose with Apple-Prune Stuffing
Does my family like this dish? I guess so—they call it "lip-smacking' goose! We're retired farmers with three children, all grown, and six grandchildren.
8-10 ServingsPrep: 20 min. Bake: 3 hours

Ingredients

  • 1 domestic goose (10 to 12 pounds)
  • Salt
  • STUFFING:
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 6 cups chopped peeled apples
  • 2 cups pitted dried plums, chopped
  • 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
  • GLAZE (optional):
  • 1 cup orange juice
  • 1/2 cup chili sauce
  • 1 tablespoon brown sugar
© Taste of Home 2013

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Goose with Apple-Prune Stuffing (continued)

Ingredients (continued)

  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon garlic powder

Directions

  • Sprinkle inside of goose with salt. Prick skin well; set aside. In a
  • skillet, saute 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. If desired,
  • make glaze: Combine all ingredients in a saucepan. Cook and stir
  • until bubbly; cook and stir 2 minutes more. Brush over the goose
  • during the last 20 minutes of baking. Remove all stuffing. Yield:
  • 8-10 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013