Roast Goose with Stuffing

Roast Goose with Stuffing


"A great way to make goose. Similar to a turkey, but a much richer tasting bird. Incredibly good!"
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5 h 40 m servings 1169 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 1169 kcal
  • 58%
  • Fat:
  • 67.9 g
  • 104%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 74 g
  • 148%
  • Cholesterol:
  • 254 mg
  • 85%
  • Sodium:
  • 880 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
  2. Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.
  3. Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.
  4. In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.
  5. Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.



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 le...

Best Christmas Goose ever, thanks.

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...

A delicious goose dinner that everyone will enjoy

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!

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 appl...

Great meal for special occasions. I don't know what I did wrong though, but there was way too much stuffing. It ended up being soggy and dry all at the same time. The bird was excellent but I...