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Classic Roast Goose with Apple Stuffing
Crispy on the outside and incredibly rich within, this classic roast goose makes a stunning centerpiece for your holiday table. The bird roasts slowly, rendering out the fat to create that signature golden skin. Alongside it, you'll bake a savory bread stuffing packed with tart apples, celery, and aromatic sage. The sweet and savory flavors balance the rich dark meat beautifully. It's a traditional feast that feels genuinely special, bringing warm, comforting aromas to your kitchen all afternoon.
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 discard the neck and giblets, or save them for stock.
- 2Place the goose breast side up on a rack set inside a shallow roasting pan. Fasten the neck skin to the back of the bird with a skewer, then fold the wings across the back so the tips touch.
- 3Prick the skin all over with a fork. This helps the fat drain and crisp up during cooking. Insert an ovenproof meat thermometer into the thickest part of the inside thigh, making sure it doesn't touch the bone. Leave the goose uncovered and don't add any water to the pan.
- 4Roast the goose uncovered for 3 hours to 3 hours and 30 minutes. Periodically spoon out the excess fat that accumulates in the pan. If the bird browns too quickly, tent it loosely with foil during the final hour.
- 5While the goose roasts, coat a 2-quart casserole dish with cooking spray. Melt the butter in a 3-quart saucepan over medium-high heat. Add the chopped celery and onion, cooking and stirring until they soften.
- 6Remove the pan from the heat and stir in the bread crumbs, chopped apples, sage, thyme, salt, and pepper. Transfer this mixture to the prepared casserole dish, cover it, and refrigerate until you're ready to bake.
- 7Place the covered stuffing in the oven alongside the goose during the last 35 to 45 minutes of roasting. Uncover the stuffing for the final 10 minutes so the edges can brown.
- 8The goose is done when the thermometer registers at least 165°F and the legs move easily when twisted. Transfer the bird to a cutting board and let it rest for 15 to 20 minutes before carving. The juices need time to redistribute for tender meat.
Notes
- Apples: Granny Smith or Honeycrisp apples work best for the stuffing, as they hold their shape during baking.
- Swap: You can substitute 1/2 teaspoon of ground sage for the fresh sage if you prefer.
- Gravy: Save the rich pan drippings to make a savory homemade gravy while the goose rests.
- Carving: Use a very sharp carving knife to slice the rested goose so you don't tear the crispy skin.
- Fat: Don't throw away the rendered goose fat. Strain it and keep it in the fridge for roasting potatoes later.