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Ingregients:

2 c pitted prunes
Sherry
1 12-lb goose
Salt and pepper to taste
2 c white raisins
2 fresh pears
2 pkg frozen peaches, thawed
2 c dried apple rings, cut in half
2 c dried apricots
1 c dry or toasted bread crumbs
1/2 tsp ginger
1/2 tsp cinnamon
8 whole cloves
1/4 tsp nutmeg
3/4 c apricot brandy
Green or red grapes

Place prunes in bowl; add enough sherry to cover. Soak overnight. Sprinkle goose inside and out with salt and pepper. Rinse raisins in hot water. Peel pears; remove cores. Dice pears. Add fruits to prunes and sherry; stir in bread crumbs and spices. Stuff into cavity of goose; truss. Place goose, breast side up, in roasting pan. Bake in preheated 325 degree oven for 4 hours, draining off fat occasionally. Bake for 45 minutes longer, basting goose with brandy frequently. Place grapes in pan; bake for 15 minutes longer, basting goose and grapes with brandy frequently. Place goose on platter; place grapes around goose. Serve with rice. Yield: 8 servings.