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Grilled Goose with Prune Stuffing and Gravy

"Grilling the chook makes the most wonderfully moist and gentle dish you will every taste!"

Ingredients :

1 (10 pound) complete goose
2 teaspoons kosher salt
1 teaspoon dried marjoram
8 ounces coarsely chopped prunes
1 cup white wine
2 cups diced apple with out peel
1 half of cups gently packed, fresh, grated rye bread
2 tablespoons raisins
1 tablespoon clean lime juice
1 teaspoon white sugar
1/2 teaspoon salt
1/three teaspoon ground cinnamon

Instructions :

Prep :	Cook : 8M	Ready in :

Rinse goose and pat dry. Remove excess fats. Sprinkle with salt and marjoram internal and out. Prick skin throughout with fork. Place goose, breast side up, in a roasting pan. Place pan in center of cooking grate. Add 2 cups of water to roasting pan.
Grill 2 half of to a few hours or until gentle and temperature (measured internally) reaches 180 tiers F. To crisp goose, growth grill temperature to High for ultimate 15 to half-hour. Remove goose from grill. Reserve fats for gravy. Let goose stand for 15 to twenty mins earlier than carving.
To Make Stuffing: Place prunes and 1/4 cup white wine in a big bowl. Soak for five mins. Add apples, grated rye bread, raisins, lime juice, sugar, salt, and cinnamon. Mix well. Place in an 8x4x2 inch heavy-gauge foil pan. Cover with heavy foil and grill not directly over medium heat for approximately 40 minutes. For crisper stuffing, grill uncovered.
To Make Gravy: In a saucepan, blend last 3/4 cup wine, half cup water, 3 tablespoons reserved goose fats and three tablespoons stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring mixture to boil; simmer for 5 mins, stirring continuously. Strain gravy and season with salt.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it flippantly, and make easy-up less difficult.

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