Spicy Roast Goose with Apple Stuffing Recipe - Allrecipes.com
Spicy Roast Goose with Apple Stuffing Recipe
  • READY IN ABOUT 4 hrs

Spicy Roast Goose with Apple Stuffing

Recipe by  

"We always have goose for Christmas, and this recipe makes an already special dish magnificent."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Wash the goose thoroughly and pat dry with paper towels. Let the goose sit at room temperature for about 30 minutes. Meanwhile, mix together the allspice, 1/2 teaspoon cinnamon, salt and pepper in a small bowl and set aside to make a spice rub.
  2. Remove any lumps of visible fat from the cavity of the goose, and render the goose fat in a skillet over medium heat until the fat is liquid and the remaining bits are crisp and brown, about 15 minutes. Reserve 3 tablespoons of goose fat and save the rest for another use, or discard.
  3. Working in batches if necessary, fry the sliced apples in the reserved goose fat in a large skillet over medium heat until the apple slices are browned, about 10 minutes per batch. Remove the browned apple slices to a large mixing bowl, let cool slightly, and sprinkle with the Calvados and 2 teaspoons of cinnamon. Mix lightly to combine.
  4. With the point of a sharp knife, prick the entire skin of the goose, being careful not to cut into the meat. Rub the exterior of the goose well with the spice rub, massaging the spices into the skin.
  5. Preheat an oven to 400 degrees F (200 degrees C).
  6. Spoon the apple stuffing lightly into the cavity of the goose, and lay it on a large sheet of aluminum foil big enough to wrap over the entire goose. Wrap the goose in the foil, seal the edges, and make a 1/2-inch hole in the bottom of the foil packet to allow the fat from the goose to drain. Place the bird breast side up, on a rack set into a large baking pan, and roast the goose in the preheated oven until no longer pink at the bone and the juices run clear, about an hour and a half. Peel the foil back from the breast meat and roast for another 45 minutes until the skin browns, basting once or twice to prevent burning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  7. Remove the goose from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before serving.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 2 hrs 15 mins
  • READY IN 3 hrs 45 mins

Footnotes

  • Cook's Note
  • Use the rest of the rendered goose fat to make great roasted potatoes, and save the giblets for making the gravy.
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Reviews More Reviews

Jan 05, 2010

this works. I did a LOT of research first. here's my notes: a. did not use calvados as cheapest bottle i could find was $40. thought about subbing apple juice, but decided to not use anything at all. b. used mixture of apples. granny smiths not recommended (surprisingly) as they did not hold up well to being fried. fujis better, oddly enough. very tasty. c. meat thermometer a must. took 4 hours to cook at 400 deg. used a single layer of foil to wrap bird, not fully, just like a taco shell lengthwise. edges exposed a little, tried to cover it up with a second smaller patch sheet. came out fine. important: uncover for last 20-30 minutes of cooking to brown skin. important: leave bird in oven for 20 min after hitting 180deg at thigh center with door open so juices recirculate and gets really tasty. d. meat came out TENDER and very nice. all gone in 20 minutes and used 11.6lb bird (suggested is 8-12, no more because bird will be too old and tough. e. HIGHLY suggested to use a pan with rack. i didnt have one so i had to gingerly move the bird out with bamboo spoons to a wok, then pour the 400deg oil out into glass jars, then move bird back in... if i had a rack i could have just lifted the bird out. don't burn yourself! f. enjoy the goose. it was an amazing hit. $60 frozen at store, UNEVISERCATED is best.

 
Jan 11, 2010

Fairly easy and tasty recipe. This was my first try at goose, my hubbie has wanted it for a couple of years for Christmas but it has always been so expensive; I found a frozen goose in January after the holidays on sale that was MUCH cheaper so I thought I would give it a try. I pretty much followed this recipe exactly and it turned out nicely. My nine pound bird took almost three hours to cook to 185 degrees. The apples were worth the time it took to fry them, as they were a good accompaniment to the bird itself and had most of the spice flavor. Since the skin is spiced the flavor is mostly in the skin and juices, but the bird itself had a good flavor that really didn't need too much else. It is akin to a cross between duck and a red meat, very dark. It is also a very fatty bird that generates a lot of oil. I made a gravy out of some drippings, the organs and chicken broth and it paired nicely. Served with some au gratin potatoes for a very tasty meal. This was a nice way to serve goose in the winter, the sweet spices made it aromatic and interesting. Would recommend this recipe.

 

6 Ratings

Dec 28, 2010

Good recipe! I followed it fairly closely and only changed a couple of things. Instead of stuffing with just apples, I combined apples with pears and persimmons. I also sauteed a half a small onion with the fruit. I did not have the apple brandy, so I used Grand Marnier (orange liqueur). My goose was 9 lbs. and it took about 3 hours to cook completely.

 
Dec 24, 2011

This was a huge hit. The only change was substituting blackberry brandy for the Calvados. Also, for the "salt and pepper to taste" we used a teaspoon of "Krakow Nights" seasoning from Penzey's. The bird smelled wonderful while cooking and came out very moist with only hints of the spice in the meat, but such a delicious smell. Looking forward to trying again next year!

 
Dec 14, 2010

I had the same-sized bird as duenor (review #1) and took full advantage of her research, following her modifications pretty much to the letter and it really does work! Even people who were protesting that they don't like goose, liked this goose. A keeper, for certain!

 
Dec 27, 2010

I made this dish for thanks giving and it was extremely moist and delicious. My whole family even the ones who had previously tried goose and not liked enjoyed this way of preparing it. I will definitely be utilizing this recipe again and again.

 

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Nutrition

  • Calories
  • 524 kcal
  • 26%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 34.3 g
  • 53%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 39.4 g
  • 79%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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