Roast Goose with Apple Stuffing
Enjoy the flavors of autumn in this hearty, fragrant roast goose.
- 1 whole goose, 8 to 10 pounds, thawed if frozen
- 2 cups water
- 1 small onion,
- 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
- 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.
- 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.
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.
Reprinted with permission from
Betty Crocker 2007/TM General Mills.