Stuffing For Goose

Ingredients                        As Is   Use

Prunes                                           450g      200

Port                                               250mls   112

Butter, for frying                                30g       15

Onion, Finely chopped                         1           1 (small)

Celery sticks, chopped                         6           3

Garlic cloves, crushed                          2           1   

Vacuum-packed chestnuts, chopped    1kg/    450g

Dried cranberries, chopped                     150g   70g

Flat leaf parsley chopped                         5 tbsp   2.5 tbsp

Method

For the stuffing, place the prunes and the port into a bowl to soak for about two hours.

Melt the butter in a frying pan over a medium heat. Add the onion, celery and garlic and fry in the butter for 4-5 minutes, until softened.

Remove the prunes from the port with a slotted spoon and finely chop. Add the chestnuts, cranberries and the prunes to the onion and celery mixture and fry for one minute.

Add the port and bring to the boil, then reduce the heat to simmer for 30 minutes, or until all of the liquid has been reduced, then set-aside until ready to serve. Before serving add the parsley and stir in. (You can make the stuffing in advance and reheat before serving, but only add the parsley at the end).

To serve, carve the goose and place onto warmed plates. Serve the roast potatoes and stuffing alongside.

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