Celebrate the holidays in a new way by roasting a goose for dinner, in place of the traditional turkey. Save cleanup time by lining the roasting pan with foil before placing the goose on the rack.
whole goose (8 to 10 lb), thawed if frozen
medium stalks celery (with leaves), chopped (1 cup)
medium onion, chopped (1/2 cup)
cups soft bread crumbs (about 9 slices bread)
medium unpeeled tart apples, chopped (3 cups)
teaspoons chopped fresh or 1/2 teaspoon rubbed sage leaves*
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
Pan Gravy, if desired
Heat oven to 350°F. Discard giblets and neck or reserve for another use. Remove excess fat from goose.
On rack in shallow roasting pan, place goose breast side up. Fasten neck skin to back of goose with skewer. Fold wings across back of goose so tips are touching. Pierce skin all over with fork so fat can drain. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover goose.)
Roast uncovered 3 hours to 3 hours 30 minutes (if necessary, place tent of foil loosely over goose during last hour to prevent excessive browning), removing excess fat from pan occasionally. Meanwhile, spray 2-quart casserole with cooking spray. In 3-quart saucepan, melt butter over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat. Stir ¡n remaining ingredients except gravy. Spoon into casserole. Cover and refrigerate until baking time.
Bake stuffing covered alongside goose for last 35 to 45 minutes of roasting time, removing foil during last 10 minutes of baking, until center is hot and edges are beginning to brown. Goose is done when thermometer reads at least 165°F and legs move easily when lifted or twisted. Reserve drippings if making gravy. Let stand 15 to 20 minutes for easiest carving.
*3/2 teaspoon ground sage can be substituted.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.