Prune and Chestnut Stuffing

Name: Prune and Chestnut Stuffing
Total time: 2 h
Yield: Stuffing for an 8- to 10-pound goose
Ingredients: 1 pound prunes, pitted; 1 cup port; 2 pounds fresh chestnuts; 2 tablespoons unsalted butter; 1 medium onion, chopped; 2 cloves garlic, chopped; 6 stalks celery, chopped; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) as dictated; 1/2 to 1 cup chicken stock; 4 tablespoons chopped fresh parsley; Coarse salt and freshly ground pepper to taste

By Moira Hodgson

Total Time: 2 hours
Rating: 4(9)
Comments: Read comments

Featured in: FOOD; A Christmas Goose With Fat Removed

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Ingredients

Yield:Stuffing for an 8- to 10-pound goose

1pound prunes, pitted
1cup port
2pounds fresh chestnuts
2tablespoons unsalted butter
1medium onion, chopped
2cloves garlic, chopped
6stalks celery, chopped
1tablespoon fresh thyme leaves (or 1 teaspoon dried) as dictated
½ to 1cup chicken stock
4tablespoons chopped fresh parsley
Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
Step 2
Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
Step 3
Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.