Roast Goose With Apple/Prune/Chipotle Stuffing

I’ve adapted this Christmas dish beloved 
in Denmark for the chile-lover’s palate, 
adding chipotles to the apple/prune stuffing 
for a smoky, spicy flavor. 
Duck or turkey can also be used.

1 10-pound goose
1/2 lemon
Salt and pepper to taste
2 cups apples, peeled, cored, and chopped
2 cups prunes, pitted, chopped, and stewed
2 dried chipotles, soaked overnight and minced


1. Preheat oven to 375°. 
2. Wash goose and dry with paper towels. 
Rub inside and out with lemon. 
Sprinkle salt and pepper inside and out. 
3. Mix together apples, prunes, 
and chipotles and stuff into goose. 
4. Close goose with skewers and/or twine. 
5. Roast about 3 hours (25 minutes per pound), 
basting occasionally.