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.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 40 minsCook Time 2 hrsTotal Time 2 hrs 40 minsFor the goose
1 whole goose (10–12 lbs / 4.5–5.5 kg), thawed if frozen
2 tbsp kosher salt
1 tsp freshly ground black pepper
1 orange, quartered
1 onion, quartered
2 sprigs fresh rosemary
For the apple & sage stuffing
4 tbsp goose fat or butter
1 large onion, finely chopped
3 celery stalks, diced
2 tart apples (Granny Smith or Bramley), peeled, cored, and diced
8 cups cubed rustic bread (slightly stale works best)
1 tbsp fresh sage, finely chopped (or 1 tsp dried)
½ tsp dried thyme
1 cup chicken 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.
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
1 whole goose (10–12 lbs / 4.5–5.5 kg), thawed if frozen
2 tbsp kosher salt
1 tsp freshly ground black pepper
1 orange, quartered
1 onion, quartered
2 sprigs fresh rosemary
For the apple & sage stuffing
4 tbsp goose fat or butter
1 large onion, finely chopped
3 celery stalks, diced
2 tart apples (Granny Smith or Bramley), peeled, cored, and diced
8 cups cubed rustic bread (slightly stale works best)
1 tbsp fresh sage, finely chopped (or 1 tsp dried)
½ tsp dried thyme
1 cup chicken 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.
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.
Roast Goose with Apple & Sage Stuffing
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