Food: Roast Goose with Chestnut and Fruit Stuffing

Adapted from James Beard's American Cookery (Little Brown, 1972)

- One goose*, 9 to 12 pounds
- 24 to 30 prunes which have been brought to a boil, then marinated one week in sherry or port
- 6 cooking apples, peeled, cut into sixths, and tossed in lemon juice and sugar
- 2 to 3 cups whole shelled and skinned chestnuts** (fresh or canned in brine)
- 2 teaspoons grated lemon rind
- 2 teaspoons grated orange rind
- Salt and freshly ground pepper

*Available at farmers’ markets, or contact Grimaud Farms three to four weeks before Christmas
** Available at or, or contact J&B Chestnut Farm at 319.257.3377 to see where their chestnuts are sold.

1. Preheat oven to 375 degrees. Prepare the goose for roasting by rubbing it well with salt and pepper, and rub the inside cavity with lemon.

2. Roll the marinated prunes in the grated lemon rind, and the chestnuts in the grated orange rind.

3. Stuff the bird with alternate layers of prunes, chestnuts, and apple pieces. Close the cavity with several layers of foil, or sew it up. Rub the goose again with salt and pepper, and prick the skin.

4. Place the goose in a roasting pan, cover with foil, place on rack in oven, and roast for about 2 hours.

5. Remove the foil, prick the skin of the goose very well, and return to the oven for 15 to 25 minutes or until the skin is crisped.

6. Transfer to a hot platter and serve.

Issue 25

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