This impressive Roast Stuffed Goose is a centerpiece dish perfect for festive gatherings or special family dinners. The bird is generously stuffed with a hearty mixture of grated potatoes, diced onions, and aromatic spices, creating a moist and flavorful interior. The exterior is brushed with rendered goose fat and seasoned with paprika and garlic powder, resulting in a golden, crispy skin with deep savory notes. While traditional roasting takes time, the rich flavor of the goose paired with the comforting texture of the potato stuffing makes it a truly satisfying meal. Serve with roasted root vegetables and a red wine reduction for a complete feast.
Roast Stuffed Goose
Description
This impressive Roast Stuffed Goose is a centerpiece dish perfect for festive gatherings or special family dinners. The bird is generously stuffed with a hearty mixture of grated potatoes, diced onions, and aromatic spices, creating a moist and flavorful interior. The exterior is brushed with rendered goose fat and seasoned with paprika and garlic powder, resulting in a golden, crispy skin with deep savory notes. While traditional roasting takes time, the rich flavor of the goose paired with the comforting texture of the potato stuffing makes it a truly satisfying meal. Serve with roasted root vegetables and a red wine reduction for a complete feast.Ingredients
Directions
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Prepare the goose by removing excess internal fat and patting the bird dry with paper towels.
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If available, grind or finely chop the goose liver and gizzard to add to the stuffing mixture.
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Heat the rendered goose fat in a large skillet over medium heat.
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Add the diced onions to the skillet and saut until lightly browned and softened.
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Stir in the grated drained potatoes and cook over low heat for 2 minutes, stirring constantly to prevent sticking.
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Remove the skillet from heat and let the mixture cool for 5 minutes.
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In a large bowl, combine the cooled potato-onion mixture, beaten egg, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and 1 teaspoon paprika. Mix thoroughly.
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Stuff the goose cavity tightly with the potato mixture.
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Sew the neck and body openings closed with kitchen twine or secure with skewers.
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Sprinkle the remaining salt, pepper, paprika, and garlic powder evenly over the skin of the goose.
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Place the goose on a rack set inside a roasting pan.
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Cover the roasting pan tightly with foil or a lid.
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Roast in a preheated 350F (175C) oven for 30 minutes.
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Remove the cover from the pan and continue roasting for 2 to 2.5 hours, or until the internal temperature reaches 165F (74C) and the skin is golden brown.
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Let the goose rest for 15 minutes before carving and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 297.7kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.6g3%
- Cholesterol 47.4mg16%
- Sodium 1954.6mg82%
- Total Carbohydrate 60.7g21%
- Dietary Fiber 9.3g38%
- Sugars 6.3g
- Protein 9.6g20%
* 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
Ensure the stuffing is packed firmly to prevent it from falling out during roasting, but not so tight that it prevents the goose from expanding slightly.
If you do not have rendered goose fat, you can substitute with duck fat or a high-quality olive oil, though the traditional flavor is best achieved with goose fat.
The potatoes should be well-drained after grating to avoid a wet stuffing that may not hold together. Squeeze out excess moisture using a clean kitchen towel.
For extra crispy skin, you can increase the oven temperature to 400F (200C) for the last 15-20 minutes of cooking, but watch closely to prevent burning.
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
