I borrow from several traditions and make a fruit and chestnut stuffing for goose. Serve it with potatoes roasted in goose fat. The only thing to do ahead of time is marinate the prunes in sherry.
Makes 6 to 8 servings
12 ounces pitted prunes
Sherry (enough to cover prunes)
1 goose, 8 to 12 pounds
1/2 orange
Salt and pepper to taste
6 apples, cored, peeled and cut into one-sixths (any type of apple will work)
2 cups shelled, roasted chestnuts (packaged are available)
2 tablespoons lemon zest
2 tablespoons orange zest
Put the prunes in a small saucepan, cover with sherry, bring to a simmer and cook 10 minutes. Turn off heat and let prunes sit for 2 hours.
Preheat oven to 400 degrees.
Remove visible fat from goose and put aside to be rendered later. Rub goose inside and out with the orange half. Salt and pepper inside and out. With a skewer or other sharp tool, prick the skin all over, taking care not to pierce the meat.
Set the goose, breast side up, on a rack inside a deep roasting pan.
Drain the prunes and mix with apples, chestnuts and zests. Stuff into goose cavity and sew shut with kitchen string and skewers.
Place goose in oven and reduce heat to 375 degrees. Cook 2 to 3 hours, until juices run clear when pierced at joint. Let rest 15 minutes before carving.
Remove stuffing and serve with goose.
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