Roast Goose with Prune Stuffing

Name: Roast Goose with Prune Stuffing
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: Salt and pepper; Salt and pepper; 1 egg yolk, well beaten; ¾ cup (120 g) fresh fine white breadcrumbs; 1 medium onion, finely chopped; 1½ tablespoons (8 g) thyme, finely chopped; 1½ tablespoons (8 g) sage, finely chopped; 2 cups (30 g) parsley, finely chopped; 1 lb (½ kg) prunes; 1 goose, 8 to 11 lb (4 to 5 kg)

Preparation info

Serves
8

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

Ingredients

1 goose, 8 to 11 lb (4 to 5 kg)

Europe
United Kingdom
East Anglia
Dinner
Main course
England

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.