Roast Goose with Prune Stuffing

Ingredients

  • 1 goose, 8 to 11 lb (4 to 5 kg)

Prune Stuffing

  • 1 lb (½ kg) prunes
  • 2 cups (30 g) parsley, finely chopped
  • tablespoons (8 g) sage, finely chopped
  • tablespoons (8 g) thyme, finely chopped
  • 1 medium onion, finely chopped
  • ¾ cup (120 g) fresh fine white breadcrumbs
  • 1 egg yolk, well beaten
  • Salt and pepper

Method

Soak the prunes in boiling water for 20 minutes. Drain and cut away all the flesh from the stones and chop it into small pieces. Mix all the ingredients together and stuff the breast of the goose. Sew the edges securely so that the stuffing cannot ooze out. Cook the goose.