This is the stuffing I usually do for goose. In fact, whenever I try something different (apples, potatoes, apricots, walnuts or whatever), there is a family outcry and I practically have to sign a contract promising not to deviate again. It also goes well with turkey and pork: halve the quantities for a 1.5-2 kg boned and rolled joint of pork (If you’re using fresh chestnuts, see my tips here).
30g butter 1 large onion, finely chopped 6 rashers of streaky bacon, diced 200g chestnuts, peeled cooked and roughly chopped 200g ready-to-eat, prunes, roughly chopped 200g fresh breadcrumbs Zest of 1 lemon Juice of half a lemon 4 large meaty sausages, skinned and cut into 1.5-2cm chunks 1 tbsp thyme leaves or fresh sage, the latter chopped 3 tbsp flat-leaf parsley, chopped 1 tsp freshly grated nutmeg 2cm piece of fresh ginger, finely chopped or grated (optional) 2 tbsp dark rum (optional) Sea salt Freshly ground pepper 1 large egg, beaten, with another egg to hand in case
Melt the butter in a large pan. Quickly fry the bacon and remove it to a large mixing bowl. On a lower heat, cook the onion until soft. Put the onion, together with any fat from the pan, with the bacon and leave to cool.
Once cooled, mix in the chestnuts, prunes, breadcrumbs, lemon zest and juice, herbs, sausage, nutmeg and, if using, ginger and rum.
Season generously with salt and pepper, then mix in the beaten egg. It should bind together very approximately, but if you want a mixture that sticks together more, add another beaten egg.
Any stuffing that doesn’t fit into your bird/joint can be baked in a buttered, loosely covered dish.