Roast Goose with Wild Rice Stuffing

Roast Goose with Wild Rice Stuffing

14

"Another great roasted goose recipe. Perfect for Christmas dinner!"
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Ingredients

servings 589 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 42.6 g
  • 85%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 114 mg
  • 5%

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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Directions

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  1. Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper.
  2. Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird.
  3. Roast in a preheated 325 degree F (165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.
  4. While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.
  5. Pour off all but 1 tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.

Reviews

14
  1. 17 Ratings

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Most helpful positive review

I made this goose for Christmas dinner (plus a duck) to serve 6 adults. While the goose turned out tasty and terrific, the stuffing was a bit greasy. However, I had extra stuffing that I could...

Most helpful critical review

not a hit with my family

I made this goose for Christmas dinner (plus a duck) to serve 6 adults. While the goose turned out tasty and terrific, the stuffing was a bit greasy. However, I had extra stuffing that I could...

My husband made this for Thanksgiving and it turned out great. The goose was very moist.

I usually make "dressing" instead of "stuffing. I goose just renders too much fat. I roast the bird on a rack and stuff it with a couple of quartered apples. I discard the apples but they soa...

Used this at Christmas as a Turkey filling, was very good. Great for people with wheat allergy.

I made the stuffing for this recipe last christmas eve (2005) and I loved it. It had great flavor and texture and was a great alternative to the tradional stuffing. I took the left overs to a pa...

wonderful new taste. everyone loved it.

i like this very much. the wild rice was great

not a hit with my family

We made this for Xmas and it was so good!! I love the stuffing!!