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Roasted Goose with Brandied Prune Stuffing and Red Wine Gravy

(Fine Cooking, December/January, 2009)

If you have an oval roaster with a cover (either an old-fashioned speckled enameled one or a newer model), this is an ideal time to use it. If your roaster doesn’t have a cover, you can use heavy-duty aluminum foil instead. You’ll need to prepare the goose, make the broth, and prepare the bread and prunes a day ahead.
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