Prune, Apple and Chestnut Stuffing for Wild Goose

Soak prunes in wine overnight.

Remove the prunes, pit them and cut up in large pieces.

Pour the soaking liquid over the chestnuts in a small saucepan and add just enough water to barely cover them.

Simmer gently until the chestnuts are tender, about 25 minutes, and the liquid is nearly gone.

Stir in the butter, then mix together with the apple, prunes and the bread crumbs.

A touch of fresh rosemary is a good seasoner, but dried is apt to be too overpowering.

Makes 2 cups.