Roast Goose Stuffing

By Yankee Magazine

Aug 30 2007

This stuffing is better prepared the day before use, to give the flavors a chance to blend.


1 pound sausage meat
2 cups stale breadcrumbs
1 large onion, chopped
2 stalks celery, chopped
1/2 cup dried apricots, 1/2 cup prunes, soaked in cider or wine and cut up
1 cup nuts, chestnuts or pecans, cut up
3 apples, cored, peeled, and diced
pinch of salt and pepper
pinch of sage
1 bay leaf
chopped parsley


Cook the sausage meat until lightly browned, remove to a large bowl; cook the onion and celery lightly in the fat. Add to the sausage meat the breadcrumbs, chopped fruits and nuts, and the seasoning. Store in a cool place overnight. Check the stuffing in the morning for taste, and add seasoning if necessary, or a little cider or wine if it is too dry. Stuff lightly in the bird and roast.