Roast Goose with Chestnut-Prune Stuffing

Heat oven to 450°F. Remove and discard neck, giblets and excess fat from goose. Rinse goose inside and out with cold water; pat dry with paper towels. Sprinkle cavity of goose with 1 teaspoon salt.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add onion and celery; cook 3 to 4 minutes or until tender, stirring occasionally.

Stir in prunes and chestnuts. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. Remove from heat. Add stuffing mix, 1 teaspoon salt, the allspice and pepper; mix lightly. Add apple cider; mix just until moistened.

Spoon stuffing loosely into cavity of goose; close cavity with metal skewers or sew shut with string. Turn wings back and tuck tips under shoulder joints. Secure drumsticks with string. Place goose, breast side up, on rack in shallow roasting pan. Pour enough boiling water into pan to just reach rack. Prick skin generously with meat fork. Do not cover.

Bake at 450°F. for 15 to 20 minutes or until goose begins to brown.

Reduce oven temperature to 350°F. Insert ovenproof meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Bake an additional 1 3/4 to 2 hours or until thermometer registers 180 to 185°F., basting goose every 20 to 30 minutes with pan juices. Remove excess fat as it accumulates in pan. If necessary, cover goose with tent of foil to prevent excessive browning.

Remove goose from pan; let stand 20 minutes. Remove skewers and/or string from goose. Remove stuffing; place in serving bowl.