Apples have been a popular accompniment to roast goose for centuries and in this traditional Christmas stuffing they are married with prunes.Apple and prune stuffing can also be served with with duck or with roast pork.
Ingredients
12 large prunes
1 0z 25g butter
1 onion, finely chopped
2 cooking apples, peeled, cored and chopped
1 stick celery, finely chopped
1oz 25g cooked rice (optional)
1 level dessertspoon finely chopped parsley
1/4 teaspoon finely chopped rosmary
pinch of ground mace
rind and juice of half a lemon
1 to 2 teaspoon brown suggar
salt and black pepper
1 beaten egg to bind
Method
1) Soak the prunes overnight
2) next morning, remove the stones and chop roughly
3) melt the butter in a saucepan and cook the onion until soft, then stir in the apple and celery and cook, stirring, for 2 minutes, stir in the cooked rice
4) mix the herbs and mace together in a bowl, then add the prunes, apple mixture, lemon rind and juice and brown sugar, season, bind with the beaten egg and spoon into the cavity of the goose
( some cooks like to add the goose liver to the stuffing, if this appeals, the liver should be fried in a little butter, chopped finely and added to the stuffing with the cooked rice.
