Roast Goose with Apple Stuffing
Enjoy the flavors of autumn in this hearty, fragrant Roast Goose with Apple Stuffing recipe.
Did You Know...The rich flavor of goose is often balanced with tart fruit, such as the apples used in this recipe.
Shave a little time off the preparation by omitting step 2 (do not cook giblets, and do not add to stuffing ingredients). And use 2 cups chicken broth in step 7.
- 1 whole goose, 8 to 10 pounds, thawed if frozen
- 2 cups water
- 1 small onion, sliced
- 3/4 teaspoon salt
- 6 cups soft bread crumbs (9 slices)
- 1/4 cup butter or margarine, melted
- 1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves
- 3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 medium tart apples, chopped (3 cups)
- 2 medium celery stalks (with leaves), chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 1/4 cup Gold Medal all-purpose flour
- Remove excess fat from goose.
- Heat giblets, water, sliced onion and 3/4 teaspoon salt to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 1 hour or until giblets are tender.
- Strain broth; cover and refrigerate.
- Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the flour in large bowl.
- Heat oven to 350 degrees F.
- Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack - stuffing will expand while cooking.) Fasten opening with skewers, and lace with string. Pierce skin all over with fork.
- Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast uncovered for 3 to 3 1/2 hours (if necessary, place tent of aluminum foil loosely over goose during last hour to prevent excessive browning), removing excess fat from pan occasionally, until thermometer reads 180 F and juice of goose is no longer pink when center of thigh is cut. The center of the stuffing should be 165 degrees F. Place goose on heated platter.
- Let stand 15 minutes for easier carving.
- Pour drippings from pan into bowl; skim off fat. Return 1/4 cup drippings to pan (discard remaining drippings.) Stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat.
- Add enough water to reserved broth, if necessary, to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Serve goose with apple stuffing and gravy.
- Makes 8 servings.
Nutrition Information: 1 Serving: Calories 845 (Calories from Fat 495 ); Total Fat 55 g (Saturated Fat 16 g); Cholesterol 195 mg; Sodium 1000 mg; Total Carbohydrate 27 g (Dietary Fiber 3 g); Protein 59 g
Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 8 %; Iron 42
Exchanges: 1 Starch; 1 Fruit; 8 High-Fat Meat; 2 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: