Include in Print View:

Roast Goose With Stuffing

Roast Goose With Stuffing recipe image
This elegant roast goose is a centerpiece dish perfect for holiday gatherings or special celebrations. The bird is generously stuffed with a moist mixture of crumbled cornbread, sweet dried figs, and tart diced apples, creating a delightful balance of textures and flavors. As the goose roasts slowly at a moderate temperature, the skin becomes crisp and golden while the meat remains juicy and tender. The accompanying gravy, made from the rendered goose fat and simmered neck broth, adds a deep, savory richness that ties the whole meal together. Serve this impressive main course with roasted root vegetables or simple greens to let the star of the show shine. It is a comforting, hearty dish that brings home-style warmth and sophisticated flavor to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 597.0
Dietary: Vegan, Vegetarian
Description
This elegant roast goose is a centerpiece dish perfect for holiday gatherings or special celebrations. The bird is generously stuffed with a moist mixture of crumbled cornbread, sweet dried figs, and tart diced apples, creating a delightful balance of textures and flavors. As the goose roasts slowly at a moderate temperature, the skin becomes crisp and golden while the meat remains juicy and tender. The accompanying gravy, made from the rendered goose fat and simmered neck broth, adds a deep, savory richness that ties the whole meal together. Serve this impressive main course with roasted root vegetables or simple greens to let the star of the show shine. It is a comforting, hearty dish that brings home-style warmth and sophisticated flavor to your table.
Ingredients
  • 1 Goose (9-12 lb Canadian wild or domestic)
  • 1 Large Apple, peeled and diced
  • 10 Dried Figs, cut in quarters
  • 2 1/2 cup Crumbled corn bread
  • 3 tbsp Chopped fresh parsley
  • 2 tsp Chopped fresh savory
  • To taste Salt and ground black pepper
  • 1 1/2 cup Reserved goose neck broth
  • 1-2 tbsp Flour
Directions
  1. 1
    Remove the neck and giblets from the goose. Place the neck in a saucepan with about 1 quart of water and simmer lightly, partially covered, for several hours until tender.
  2. 2
    Strain the neck broth and reduce it down to about 2 cups. Season with salt and set aside for the gravy.
  3. 3
    In a large bowl, combine the crumbled cornbread, diced apple, quartered figs, chopped parsley, and fresh savory. Season with salt and pepper to taste.
  4. 4
    Stuff the goose cavity loosely with the cornbread mixture. Secure the opening with kitchen twine and truss the bird.
  5. 5
    Preheat the oven to 325F (165C). Place the goose breast-down in a roasting pan.
  6. 6
    Roast for 1 1/2 hours. Draw off accumulated fat from the pan periodically to prevent smoking.
  7. 7
    Turn the goose breast-up and continue roasting for another 1 1/2 hours, or until the juices run clear when the thigh is pricked near the body.
  8. 8
    Remove the goose from the oven and transfer it to a heated serving platter. Cover loosely with foil and let rest while you prepare the gravy.
  9. 9
    Pour off all but 2 tablespoons of the fat from the roasting pan. Sprinkle the flour over the remaining fat.
  10. 10
    Set the roasting pan over low heat on the stovetop. Stir the flour and fat mixture for one minute, scraping up the browned bits from the bottom of the pan.
  11. 11
    Gradually whisk in the reserved neck broth and stir until the gravy is smooth and thickened.
  12. 12
    Season the gravy with salt and pepper to taste. Serve the roasted goose with the gravy on the side.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 597.0kcal
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 739.2mg31%
Total Carbohydrate 124.5g42%
Dietary Fiber 11.9g48%
Sugars 50.0g
Protein 15.6g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety Note: Ensure the stuffing reaches an internal temperature of 165F (74C) before serving. Use a food thermometer to check the thickest part of the stuffing.

Resting is crucial: Letting the goose rest for at least 20-30 minutes after roasting allows the juices to redistribute, resulting in moister meat.

Fat Management: Goose produces a significant amount of fat. You can save the rendered goose fat for roasting potatoes or cooking other dishes later.

Variation: If you prefer a drier stuffing, you can toast the cornbread crumbs in the oven before mixing with the other ingredients.

Gravy Tip: If the gravy is too thick, add a little more stock or water. If it is too thin, simmer it longer or add a slurry of cornstarch and water.

Keywords: goose, roast, stuffing, cornbread, apples, figs, holiday, thanksgiving, christmas, dinner, gravy, poultry, festive, main course, roasting, comfort food, family dinner, seasonal, traditional, celebration
Read it online: https://www.chefs-mate.com/recipe/roast-goose-with-stuffing/