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Roast Goose Stuffing

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

Ingredients:

  • 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
  • seasoning to taste:
  • salt and pepper
  • sage
  • bay leaf,
  • crumbled chopped parsley (a generous amount)

Instructions:

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.
Updated Thursday, August 30th, 2007
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