Grilled Goose with Prune Stuffing

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Grilled Goose with Prune Stuffing and Gravy

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
1½ cups lightly packed, fresh, grated rye bread
2 tablespoons raisins
1 tablespoon lime juice
1 teaspoon white sugar
½ teaspoon salt
1/3 teaspoon ground cinnamon
Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose, breast side up, in a roasting pan. Place pan in center of cooking rack. Add 2 cups of water to roasting pan.
Grill 2½ to 3 hours or until tender and internal temperature reaches 180° F. Remove goose from grill. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving.
Stuffing: Place prunes and ¼ 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.
Gravy: In a saucepan, mix remaining ¾ cup wine, ½ 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.