Goose Stuffing

“Some people don’t stuff a goose; they just put an onion or an apple in the cavity for flavor, but we like the stuffing almost as much as the goose itself.”


1/2 pound sausage, browned
1 large onion, minced
1 cup diced celery
8 slices firm white bread, toasted and diced
1/2 package prunes, pitted and cut up
1/2 teaspoon sage
1 cup white wine
1/2 cup water
Salt and pepper to taste


Mix all ingredients together and stuff lightly into an uncooked goose.

Cooking & Recipes


Makes enough to fill a 12-pound bird.

Preparation Method

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