Imagine a holiday feast that will make your guests swoon with delight - a perfectly roasted goose that's crispy on the outside, incredibly tender on the inside, and bursting with rich, classic flavors. This isn't just another poultry dish; this is a culinary masterpiece that transforms an ordinary meal into an extraordinary dining experience. Whether you're looking to impress your family or elevate your cooking skills, our ultimate Roast Goose with Stuffing recipe is about to become your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole goose (about 10-12 lbs)
- Salt and pepper to taste
- 1 loaf of bread, cubed
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 cup chicken broth
- 1 tsp sage
- 1 tsp thyme
Instructions
- Remove the goose from refrigerator 1 hour before cooking to bring to room temperature. Preheat oven to 325°F (165°C).
- Thoroughly clean the goose inside and out. Pat dry with paper towels. Trim excess fat from cavity and exterior.
- For the stuffing, cube the bread into small, even pieces. In a large skillet, sauté chopped onions and celery until soft and translucent.
- Combine bread cubes, sautéed vegetables, chicken broth, sage, and thyme in a mixing bowl. Mix gently until bread is moistened but not soggy.
- Season the goose cavity generously with salt and pepper. Loosely fill the cavity with prepared stuffing, avoiding compacting.
- Truss the goose by tying legs together with kitchen twine and tucking wing tips under the body.
- Place goose breast-side up on a rack in a large roasting pan. Prick the skin all over with a sharp fork to help render fat.
- Roast in preheated oven for approximately 2 hours and 15 minutes, basting every 30 minutes with pan drippings.
- Goose is done when internal temperature reaches 165°F (74°C) and skin is golden brown and crispy.
- Remove from oven and let rest 20 minutes before carving. This allows juices to redistribute throughout the meat.
- Carve and serve with extra stuffing on the side. Enjoy your roast goose!
Tips
- Temperature is Key: Always let your goose come to room temperature before roasting to ensure even cooking.
- Fat Rendering Trick: Generously prick the skin with a fork before roasting to help render out excess fat and achieve that coveted crispy skin.
- Basting is Essential: Baste every 30 minutes to keep the meat moist and develop a beautiful golden-brown color.
- Don't Overstuff: When preparing the stuffing, keep it loose to allow heat circulation and prevent dense, undercooked areas.
- Resting Matters: Let the goose rest for at least 20 minutes after cooking to allow juices to redistribute, ensuring each slice is juicy and flavorful.
- Invest in a Meat Thermometer: Always check that the internal temperature reaches 165°F (74°C) for safe and perfect cooking.
- Save the Rendered Fat: Goose fat is liquid gold in cooking - save it for roasting potatoes or other delicious preparations!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 130mg