Roast Goose with Stuffing Recipe - Allrecipes.com
Roast Goose with Stuffing Recipe
  • READY IN 5+ hrs

Roast Goose with Stuffing

Recipe by  

"A great way to make goose. Similar to a turkey, but a much richer tasting bird. Incredibly good!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    5 hrs 10 mins
  • READY IN

    5 hrs 40 mins

Directions

  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.
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Reviews More Reviews

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.

 
Dec 24, 2003

Best Christmas Goose ever, thanks.

 

16 Ratings

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!

 
Dec 16, 2003

A delicious goose dinner that everyone will enjoy

 
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!

 
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.

 
Dec 27, 2010

Delicious

 
Jun 23, 2013

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 won't make the stuffing part again.

 

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Nutrition

  • Calories
  • 1169 kcal
  • 58%
  • Carbohydrates
  • 63.3 g
  • 20%
  • Cholesterol
  • 254 mg
  • 85%
  • Fat
  • 67.9 g
  • 104%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 74 g
  • 148%
  • Sodium
  • 880 mg
  • 35%

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

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