|Prunes||3⁄4 Pound (12 Ounce)|
|Boiling water/Orange juice||1 1⁄2 Cup (24 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Tart apples||4 , diced|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
|Eviscerated goose||12 Pound (Fresh Or Defrosted)|
Measure prunes and water into a saucepan.
Cover and simmer for 20 minutes, or until prunes are tender.
Uncover and simmer until liquid is reduced to 3/4 cup.
Drain, saving the juice.
Pit and quarter the prunes.
Combine prune juice, prunes and next six ingredients; set aside.
Stuff and truss bird as you would for turkey.
Roast slowly at 325F for 2 hours, then prick the fat and continue roasting for another 2 1/2 to 3 hours, pouring off the fat as it collects in the pan.