Succulent goose roasted until golden and crisp, filled with a fragrant stuffing of apples, onions, bread, and fresh sage. This dish offers a balance of richness from the goose and brightness from the fruit and herbs.
[cooked-sharing]
Yields6 ServingsPrep Time40 minsCook Time2 hrsTotal Time2 hrs 40 mins
For the goose
1whole goose (10–12 lbs / 4.5–5.5 kg), thawed if frozen
2tbspkosher salt
1tspfreshly ground black pepper
1orange, quartered
1onion, quartered
2sprigs fresh rosemary
For the apple & sage stuffing
4tbspgoose fat or butter
1large onion, finely chopped
3celery stalks, diced
2tart apples (Granny Smith or Bramley), peeled, cored, and diced
8cupscubed rustic bread (slightly stale works best)
1tbspfresh sage, finely chopped (or 1 tsp dried)
½tspdried thyme
1cupchicken or goose stock (plus more as needed)
Salt & black pepper, to taste
For serving (optional)
Goose gravy (made from pan drippings)
Roasted root vegetables
Prepare the goose
1
Preheat oven to 350°F (175°C).
Remove giblets and excess fat from goose cavity (reserve fat for cooking).
Prick the skin all over with a sharp skewer (helps fat render), being careful not to pierce the meat.
Rub goose with salt and pepper, then stuff cavity with orange, onion, and rosemary sprigs.
Make the stuffing
2
In a large skillet, heat goose fat/butter over medium heat.
Add onion and celery, cooking until softened (6–7 minutes).
Stir in apples and cook another 3 minutes.
Add bread cubes, sage, thyme, salt, and pepper. Toss to combine.
Pour in stock gradually until bread is moist but not soggy.
Set aside to cool slightly.
Stuff & roast
3
Loosely fill goose cavity with apple-sage stuffing (do not overpack). Place any extra stuffing in a buttered baking dish to cook separately.
Place goose breast-side up on a rack in a roasting pan.
Roast for 2 hrs 15–30 min (about 12–15 minutes per lb), basting occasionally with pan drippings.
Internal temp should reach 165°F (74°C) in thickest part of thigh.
Rest & carve
4
Remove goose from oven, tent loosely with foil, and let rest for 20 minutes.
Carve into breast, leg, and wing portions.
Serve
5
Spoon stuffing into a serving bowl.
Serve goose slices with stuffing, pan gravy, and roasted vegetables.
Serving Suggestions
6
Traditional accompaniments: red cabbage braised with apples, roasted root vegetables, and potato dumplings or roast potatoes.
Pair with Pinot Noir, Gewürztraminer, or mulled wine.
Tips & Variations
7
Rendering fat: Goose renders a lot of fat—save it! Goose fat is excellent for roasting potatoes.
Crispier skin: Increase oven temperature to 425°F (220°C) for the last 15 minutes.
Flavor twist: Add dried cranberries or chestnuts to the stuffing for more festive flair.
Make-ahead: Stuffing can be prepared a day in advance and stored in the fridge.
Ingredients
For the goose
1whole goose (10–12 lbs / 4.5–5.5 kg), thawed if frozen
2tbspkosher salt
1tspfreshly ground black pepper
1orange, quartered
1onion, quartered
2sprigs fresh rosemary
For the apple & sage stuffing
4tbspgoose fat or butter
1large onion, finely chopped
3celery stalks, diced
2tart apples (Granny Smith or Bramley), peeled, cored, and diced
8cupscubed rustic bread (slightly stale works best)
1tbspfresh sage, finely chopped (or 1 tsp dried)
½tspdried thyme
1cupchicken or goose stock (plus more as needed)
Salt & black pepper, to taste
For serving (optional)
Goose gravy (made from pan drippings)
Roasted root vegetables
Directions
Prepare the goose
1
Preheat oven to 350°F (175°C).
Remove giblets and excess fat from goose cavity (reserve fat for cooking).
Prick the skin all over with a sharp skewer (helps fat render), being careful not to pierce the meat.
Rub goose with salt and pepper, then stuff cavity with orange, onion, and rosemary sprigs.
Make the stuffing
2
In a large skillet, heat goose fat/butter over medium heat.
Add onion and celery, cooking until softened (6–7 minutes).
Stir in apples and cook another 3 minutes.
Add bread cubes, sage, thyme, salt, and pepper. Toss to combine.
Pour in stock gradually until bread is moist but not soggy.
Set aside to cool slightly.
Stuff & roast
3
Loosely fill goose cavity with apple-sage stuffing (do not overpack). Place any extra stuffing in a buttered baking dish to cook separately.
Place goose breast-side up on a rack in a roasting pan.
Roast for 2 hrs 15–30 min (about 12–15 minutes per lb), basting occasionally with pan drippings.
Internal temp should reach 165°F (74°C) in thickest part of thigh.
Rest & carve
4
Remove goose from oven, tent loosely with foil, and let rest for 20 minutes.
Carve into breast, leg, and wing portions.
Serve
5
Spoon stuffing into a serving bowl.
Serve goose slices with stuffing, pan gravy, and roasted vegetables.
Serving Suggestions
6
Traditional accompaniments: red cabbage braised with apples, roasted root vegetables, and potato dumplings or roast potatoes.
Pair with Pinot Noir, Gewürztraminer, or mulled wine.
Tips & Variations
7
Rendering fat: Goose renders a lot of fat—save it! Goose fat is excellent for roasting potatoes.
Crispier skin: Increase oven temperature to 425°F (220°C) for the last 15 minutes.
Flavor twist: Add dried cranberries or chestnuts to the stuffing for more festive flair.
Make-ahead: Stuffing can be prepared a day in advance and stored in the fridge.
