GRILLED GOOSE WITH PRUNE STUFFING AND GRAVY

For cooking convenience, purchase a goose equipped with Volk's Pop-Up Timer^®. A goose gives off more fat during roasting than most other poultry. So have a bulb baster ready to draw off the drippings.

Servings: 6

Ingredients

1	7 - 8 pound	goose, thawed
2	teaspoons	Kosher salt
1	teaspoon	dried marjoram
8	ounces	dried prunes, coarsely chopped
1	cup	white wine
2	cups	diced apples
1 1/2	cups	lightly packed, fresh, grated rye bread
2	tablespoons	Raisins
1	tablespoon	lime juice
1	teaspoon	white sugar
1/2	teaspoon	salt
1/3	teaspoon	ground cinnamon

Preparation

1. Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork.

2. Place goose, breast side up, in a roasting pan, making sure that Pop-Up Timer is visible. Place pan in center of cooking grate. Add 2 cups of water to roasting pan.

3. Grill 2 1/2 to 3 hours or until tender and Pop-Up Timer pops up (temperature (measured internally) will be about 200 degrees F).

4. To crisp goose, increase grill temperature to High for last 15 to 30 minutes. Remove goose from grill. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving.

5. To Make Stuffing: Place prunes and 1/4 cup white wine in a large bowl. Soak for 5 minutes. 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 indirectly over medium heat for about 40 minutes. For crisper stuffing, grill uncovered.

6. To Make Gravy: In a saucepan, mix remaining 3/4 cup wine, 1/2 cup water, 3 tablespoons reserved goose fat and 3 tablespoons stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring mixture to boil; simmer for 5 minutes, stirring constantly. Strain gravy and season with salt.