Ingredients
1 domestic goose (10 to 12 pounds)SaltSTUFFING:2 cups chopped celery1 cup chopped onion1 garlic clove, minced3 tablespoons butter6 cups chopped peeled apples2 cups pitted dried plums (prunes), chopped1/3 cup chopped fresh parsley1 tablespoon rubbed sage1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground thyme1 bay leaf, crumbled1 cup apple juice1 egg, lightly beaten3 to 4 cups coarse bread crumbsGLAZE (optional):1 cup orange juice1/2 cup chili sauce1 tablespoon brown sugar2 tablespoons cornstarch1 tablespoon soy sauce1 teaspoon prepared mustard1/4 teaspoon garlic powder
Preparation
Sprinkle inside of goose with salt. Prick skin well; set aside. In a skillet, saute celery, onion and garlic in butter; transfer to a large bowl. Add the next 10 ingredients. Add bread crumbs until stuffing has the desired consistency. Stuff the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until thermometer reads 185°. Drain fat from pan as it accumulates. If desired, make glaze: Combine all ingredients in a saucepan. Cook and stir until bubbly; cook and stir 2 minutes more. Brush over the goose during the last 20 minutes of baking. Remove all stuffing.
