Roast Goose With Apple and Prunes
- 1 pound prunes, pitted
- 1 cup port or madeira
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 stalks celery, chopped
- 4 tablespoons parsley, chopped
- 1/4 teaspoon thyme
- Dash sage
- 1 pound cooking apples, peeled, cored and chopped
- 1 cup white bread crumbs
- Coarse salt and freshly ground pepper to taste
- 1 8- to 10-pound goose
- 1 lemon, halved
- Soak the prunes for an hour in the port.
- Preheat oven to 350 degrees.
- Melt the butter in a skillet and soften the onion, garlic and celery in the butter.
- Add the parsley, thyme, sage and apples.
- Mix thoroughly and add the prunes and port.
- Cook for 15 to 20 minutes.
- Add the bread crumbs and season with salt and pepper.
- Remove excess fat from the goose cavity (use this for roasting potatoes) and dry the goose inside and out with paper towels.
- Rub inside and out with lemon juice and season.
- Stuff the goose with the stuffing mixture and truss.
- Place on a roasting rack and roast for three to three-and-a-half hours, basting occasionally.
- The goose is done when the juices in the thigh are pale yellow.
- Let it rest for 15 minutes before serving.
prunes, port, unsalted butter, onion, garlic, stalks celery, parsley, thyme, sage, cooking apples, white bread crumbs, salt, goose, lemon
Taken from cooking.nytimes.com/recipes/1272 (may not work)