Chestnut Stuffing for Goose
250ml/8fl oz port
30g/1oz goose fat, for frying
1 onion, finely chopped
6 celery sticks, chopped
2 garlic cloves, crushed
1kg/2lb vacuum-packed chestnuts, chopped
150g/5oz dried cranberries, chopped
5 tbsp chopped flatleaf parsley
Goes with: Roast Goose with Chestnut Stuffing
Place the prunes and the port into a bowl to soak for about two hours.
Melt the goose fat in a frying pan over a medium heat. Add the onion,
celery and garlic and fry in the fat 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).
From: BBC: Food Recipes