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Goose with Apple-Prune Stuffing Recipe
Goose with Apple-Prune Stuffing Recipe photo by Taste of Home

Goose with Apple-Prune Stuffing Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 3 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 3 hours
MAKES: 8-10 servings

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

Directions

  1. 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.
Originally published as Goose with Apple-Prune Stuffing in Country Woman November/December 1994, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Goose with Apple-Prune Stuffing

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MY REVIEW
Reviewed Jan. 30, 2011

"I've made goose like this for years as did my mom and her mom. Oh yes, her mother's mom too. It is absolutely delicious, moist, not fatty and well, there is nothing else to say but FANTASTIC!"

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