Roast Goose with Apple Stuffing

Enjoy the flavors of autumn in this hearty, fragrant roast.

  • Prep Time 1 hr 30 min
  • Total Time 5 hr 10 min
  • Servings 8

Ingredients

1
whole goose, 8 to 10 pounds, thawed if frozen
2
cups water
1
small onion, sliced
3/4
teaspoon salt
6
cups soft bread crumbs (9 slices)
1/4
cup butter or margarine, melted
1 1/2
teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves
3/4
teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
3
medium tart apples, chopped (3 cups)
2
medium celery stalks (with leaves), chopped (1 cup)
1
medium onion, chopped (1/2 cup)
1/4
cup Gold Medal™ all-purpose flour

  • 1 Remove excess fat from goose.
  • 2 Heat giblets, water, sliced onion and 3/4 teaspoon salt to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 1 hour or until giblets are tender. Strain broth; cover and refrigerate. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the flour in large bowl.
  • 3 Heat oven to 350°F. Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Fasten opening with skewers, and lace with string. Pierce skin all over with fork.
  • 4 Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  • 5 Roast uncovered 3 to 3 1/2 hours (if necessary, place tent of aluminum foil loosely over goose during last hour to prevent excessive browning), removing excess fat from pan occasionally, until thermometer reads 180°F and juice of goose is no longer pink when center of thigh is cut. The center of the stuffing should be 165°F. Place goose on heated platter. Let stand 15 minutes for easier carving.
  • 6 Pour drippings from pan into bowl; skim off fat. Return 1/4 cup drippings to pan (discard remaining drippings.) Stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat.
  • 7 Add enough water to reserved broth, if necessary, to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy.

Expert Tips

The rich flavor of goose is often balanced with tart fruit, such as the apples used in this recipe.

Shave a little time off the preparation by omitting step 2 (do not cook giblets, and do not add to stuffing ingredients). And use 2 cups chicken broth in step 7.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
845
(
Calories from Fat
495 ),
% Daily Value
Total Fat
55 g
55 %
(Saturated Fat
16 g,
16 %
),
Cholesterol
195 mg
195 %;
Sodium
1000 mg
1000 %;
Total Carbohydrate
27 g
27 %
(Dietary Fiber
3 g
3 %
),
Protein
59 g
59 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
8%;
Iron
42%;
Exchanges:
1 Starch; 1 Fruit; 8 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.