Roast Goose with Prune Bread Stuffing Recipe

Stuffing: Melt butter in large skillet set over medium heat; add onions and cook, stirring often, for 5 minutes or until softened.

Stir in sherry and cook for 1 minute. Cool to room temperature. Stir cooled onion mixture with bread, prunes, sage, salt, pepper, nutmeg, allspice and paprika. Taste and adjust seasoning if necessary.

Geese: Remove giblets and neck from cavities and cut away loose fat. Reserve giblets and neck but discard fat. Rub birds inside and out with salt and pepper. Lightly pack stuffing into cavities of each bird. Bend wing tips under geese and tie feet together. Prick skin all over with a sharp skewer. Shield legs by wrapping with foil. Place geese, breast side down, side-by-side on a foil-lined rack in a large roasting pan. Cook at 350F (180C) oven for 2 hours, basting frequently.

Drain fat from roasting pan and turn geese over; remove foil from legs. Pour in wine and brush geese all over with honey. Roast, basting often, for 45 minutes longer or until skin is deeply browned and leg meat is tender. Place cooked geese on heated platter and tent with foil; let rest for 15 minutes before carving and removing stuffing. Serve with giblet gravy on side.

Makes 12 servings.

Tip: When removing fat from pan expect there to be about 2 cups (500 mL). You can save it for making pâtés, frying potatoes, etc., or you can place it in an old sour cream container or other covered container and discard it.