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.
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.
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.
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.
Remove goose from oven, tent loosely with foil, and let rest for 20 minutes.
Carve into breast, leg, and wing portions.
Spoon stuffing into a serving bowl.
Serve goose slices with stuffing, pan gravy, and roasted vegetables.
Traditional accompaniments: red cabbage braised with apples, roasted root vegetables, and potato dumplings or roast potatoes.
Pair with Pinot Noir, Gewürztraminer, or mulled wine.
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.
6 servings