“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.
Makes enough to fill a 12-pound bird.