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1
In a small bowl, cover the prunes with the brandy and let stand for 30 minutes.
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2
Strain and coarsely chop the prunes; reserve the prune brandy.
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3
In a skillet, melt 3 tablespoons of the butter.
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4
Add the onion and cook over moderate heat, stirring, until softened, 5 minutes.
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5
Add the goose liver and cook until no longer pink, 2 minutes.
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6
Add the port to the skillet and boil, scraping up any browned bits, until almost evaporated, 2 minutes.
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7
Scrape the mixture into the bowl of a stand mixer fitted with the paddle; let cool slightly.
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8
Add the ground pork, eggs, allspice, thyme and garlic and season with salt and pepper.
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9
Beat the stuffing at low speed until thoroughly combined, frequently scraping down the side of the bowl.
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10
Stir in the chestnuts and prunes.
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11
Preheat the oven to 425.
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12
Set a rack in a roasting pan.
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13
Season the goose cavity with salt and fill with the stuffing; secure with toothpicks.
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14
Using a paring knife, prick the skin all over.
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15
Truss the goose and set it breast side up on the rack.
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16
Roast for 15 minutes, then reduce the oven temperature to 350 and roast for 3 1/2 hours, until an instant-read thermometer inserted into the stuffing registers 160 and the thigh registers 165.
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17
Baste the breast every 15 minutes with 1/4 cup of boiling water; transfer to a board and let rest for 15 minutes.
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18
Pour the pan juices into a measuring cup and skim off the fat.
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19
Return the juices to the pan; add the reserved prune brandy and the stock.
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20
Boil the sauce, scraping up any browned bits stuck to the bottom of the pan, until it is slightly thickened, 10 minutes.
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21
Remove from the heat and whisk in the remaining 4 tablespoons of butter.
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22
Season the sauce with salt and pepper.
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23
Discard the toothpicks and string.
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24
Spoon the stuffing from the cavity into a serving bowl.
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25
Carve the goose and serve with the stuffing and sauce.
