Prune and Chestnut Stuffing

1/2kg/1 lb. prunes, pitted
220g/8 oz. port 1kg/2 lb. fresh chestnuts
2 tablespoons butter
1 medium onion, chopped 2 cloves garlic, chopped
6 stalks celery, chopped
4 tablespoons chopped fresh parsley
Coarse salt and freshly ground pepper to taste.

Soak the prunes for one hour in the port. Meanwhile prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for ten minutes.
Remove a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins.

Place the chestnuts in a large bowl. Melt the butter in a large pan and add the onion, garlic and celery. Cook without browning until the onion has softened. Add the chestnuts and prunes with the port they have been soaking in and simmer gently for 30 minutes.
Stir in the parsley, season with salt and pepper, and stuff the mixture into the goose cavity. Sew up the cavity.