Prune, Apple And Chestnut Stuffing For Wild Goose

1. 1

   Soak prunes in wine overnight.

2. 2

   Remove the prunes, pit them and cut up in large pieces.

3. 3

   Pour the soaking liquid over the chestnuts in a small saucepan and add just enough water to barely cover them.

4. 4

   Simmer gently until the chestnuts are tender, about 25 minutes, and the liquid is nearly gone.

5. 5

   Stir in the butter, then mix together with the apple, prunes and the bread crumbs.

6. 6

   A touch of fresh rosemary is a good seasoner, but dried is apt to be too overpowering.

* Per serving · 4 servings · Values may vary.

No additional tips available.