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Roast Goose with Apple Stuffing
A classic roast goose paired with a savory apple and herb stuffing makes a beautiful centerpiece for a holiday table. The rich meat of the goose contrasts well with the tart apples and aromatic sage in the soft bread stuffing. Roasting the bird slowly allows the skin to crisp while the fat renders out. The stuffing bakes in a separate dish alongside the goose, absorbing the savory flavors of celery, onion, and butter. This comforting meal is perfect for a festive winter dinner or a special weekend gathering.
Ingredients
- 1 whole goose (8 to 10 lb), thawed if frozen
- ¼ cup butter
- 2 medium stalks celery (with leaves), chopped (1 cup)
- 1 medium onion, chopped ( ½ cup)
- 6 cups soft bread crumbs (about 9 slices bread)
- 3 medium unpeeled tart apples, chopped (3 cups)
- 1 ½ teaspoons chopped fresh or ½ teaspoon rubbed sage leaves*
- ¾ teaspoon chopped fresh or ¼ teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 1Preheat the oven to 350°F. Remove any excess fat from the goose and set aside or discard the neck and giblets.
- 2Place the goose breast side up on a rack set inside a shallow roasting pan. Use a skewer to fasten the neck skin to the back of the bird, then fold the wings across the back so the tips touch.
- 3Prick the skin all over with a fork to help the fat drain during cooking. Insert an ovenproof meat thermometer into the thickest part of the inside thigh, making sure it does not
- 4touch the bone. Leave the goose uncovered and do not add any water to the pan.
- 5Roast the goose uncovered for 3 hours to 3 hours and 30 minutes. Periodically remove the excess fat that accumulates in the pan. If the bird browns too quickly, tent it loosely with foil during the final hour of cooking.
- 6Coat a 2-quart casserole dish with cooking spray. Melt the butter in a 3-quart saucepan over medium-high heat.
- 7Add the chopped celery and onion to the melted butter, cooking and stirring occasionally until they soften. Take the pan off the heat and mix in the bread crumbs, chopped apples, sage, thyme, salt, and pepper. Transfer this mixture to the prepared casserole dish.
- 8Cover the casserole dish and keep it in the refrigerator until you are ready to bake it.
- 9Place the covered stuffing in the oven alongside the goose during the last 35 to 45 minutes of roasting. Remove the cover for the final 10 minutes so the edges can brown and the center gets hot.
- 10Check that the meat thermometer registers at least 165°F and the legs move easily when twisted to ensure the goose is fully cooked. Save the pan drippings for gravy if you like, and let the bird rest for 15 to 20 minutes before carving.
- 11Substitute one-half teaspoon of ground sage for the fresh sage if preferred.
- 12Prepare pan gravy using the reserved drippings, scaling the recipe up if you need more than one cup.