Forcemeat Stuffing for Goose

1 small onion, chopped
1 celery stick, chopped
The goose liver, finely chopped
Finely grated zest and juice 1 orange
8 oz good quality pork sausage meat
1 teaspoon fresh thyme leaves, or 1 level teaspoon dried thyme
3 tablespoons chopped parsley
2 oz ground nuts
1 egg, lightly beaten
Freshly grated nutmeg
Salt and pepper

Goes with: Roast Goose with Prune, Apple and Apricot Stuffing

Mix together all the ingredients, adding just enough egg to bind.

Adapted from: Robin Cowdrey, posted to rec.food.recipes on April 15, 2000.