to make the outside-in stuffing, soak the cranberries in the port for an hour. fry the onion and bacon gently in the butter until the onion is tender and the bacon cooked. add the garlic and fry for another minute or so. cool slightly then mix with the remaining ingredients, including the cranberries and port, adding enough of the egg to bind. fry a small piece of stuffing to test seasoning and adjust accordingly.
to prepare the goose, trim the excess fat from inside the goose. pack the 'outside-in' stuffing into the neck end of the goose, pressing it firmly and then tucking the flap of skin neatly down around it. 