Roast Goose with Prune and Apple Stuffing and Red Wine Giblet Gravy

Name: Roast Goose with Prune and Apple Stuffing and Red Wine Giblet Gravy
Yield: Serves 8 - 10
Ingredients: 1 , goose (10-12 lbs), neck, giblets, wing tips, and excess fat removed, rinsed, patted dry, and reserved; wishbone removed, skin pricked (steps 1-4); , Salt and ground black pepper; 1 , medium onion, peeled and chopped; 1 , medium carrot, peeled and chopped; 1 medium rib, celery, chopped; 2 teaspoons, granulated sugar; 2 cups, red wine (full bodied); 1/2 cup, low-sodium chicken broth; 6 , parsley stems, large; 1 , bay leaf, large; 1 teaspoon, black peppercorns; 1/2 teaspoon, dried thyme; 6 ounces, pitted prunes (1 cup) cut into 1/2-inch pieces; 1/2 cup, sweet sherry (cream or amontillado); 8 ounces, 1/2-inch white bread cubes (about 4 cups lightly packed); 3 , medium onions, chopped fine (about 3 cups); 3 medium ribs, celery, chopped fine (about 1 1/2 cups); 3 , Granny Smith apples (1 1/2 pounds), peeled and cut into 1/2-inch chunks (about 3 cups); 6 ounces, Black Forest ham, minced (about 1 cup); 2 tablespoons, minced fresh sage leaf, or 1 1/2 teaspoons rubbed dried sage; , Salt and ground black pepper; 1/4 teaspoon, ground cloves; 1/4 teaspoon, ground nutmeg, or ground mace; 1/2 cup, sweet sherry (cream or amontillado); 1/2 cup, low-sodium chicken broth; 2 1/2 tablespoons, unbleached all-purpose flour; 1 , goose liver, cut into small dice; , Salt and ground black pepper

Main Courses
Vegetables
Fruit
Game Birds
Roasts

Appears in Cook's Illustrated November/December 1994

For a rich, flavorful roast goose with crispy browned skin, first dunk the bird in boiling water, then refrigerate for at least 24 hours before roasting.

SERVES 8 - 10

TIME 8 hours, plus 24 hours chilling and 2 hours soaking

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