Reviewed: Dec. 22, 2011

I've been cooking a goose at Christmas for years and this is an excellent recipe. Be sure to only prick the skin, not the flesh of the goose. I recommend stuffing the cavities with cut up apples and lemons or oranges and discarding the fruit when the goose is done - it absorbs some of the "off" flavors of the bird. Cook the yummy current stuffing separately in a casserole dish. Before Christmas I save at least 2 empty jars with lids to collect all the fat that will come off the goose.

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Reviewer:

threeundertwo

Cooking Level: Intermediate

Reviewed: Dec. 25, 2010

Delicious

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1 user found this review helpful

Reviewer:

daniel.pruitt

Reviewed: Dec. 24, 2006

Mmmmmmm! This should be a five-star recipe! Then no one will pass over this opportunity to cook the best goose ever!Easy, moist, delicious, and my first goose!

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Reviewer:

Cinde

Cooking Level: Expert

Reviewed: Dec. 25, 2005

Fantastic! This was only the second time I have made goose, and I was thrilled with the outcome! It was moist, and flavorfu1. I didn't choose to stuff the goose with the stuffing but stuffed the goose with apples instead (had a family member who couldn't have anything with gluten) I just baked the stuffing. It was all wonderful, goose, stuffing and gravy. I will make this again!

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Reviewer:

happymommyx4

Cooking Level: Intermediate

Home Town: Towson, Maryland, USA

Living In: Burke, Virginia, USA

Reviewed: Dec. 29, 2003

My first goose was terrific! Couldn't find currants, so dates were used. The stuffing is yummy, as was the gravy. Very easy recipe and impressive on the table. The goose took about an hour less time than expected.

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14 users found this review helpful