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Roast Goose with Apple Stuffing

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.

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  • Prep Time 1 hr 30 min
  • Total Time 5 hr 25 min
  • Servings 8

Ingredients

1
whole goose (8 to 10 lb), thawed if frozen
1/4
cup butter
2
medium stalks celery (with leaves), chopped (1 cup)
1
medium onion, chopped (1/2 cup)
6
cups soft bread crumbs (about 9 slices bread)
3
medium unpeeled tart apples, chopped (3 cups)
1 1/2
teaspoons chopped fresh or 1/2 teaspoon rubbed sage leaves*
3/4
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
Pan Gravy, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Discard giblets and neck or reserve for another use. Remove excess fat from goose.
  • 2 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.)
  • 3 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.
  • 4 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
820
(
Calories from Fat
490),
% Daily Value
Total Fat
54g
54%
(Saturated Fat
18g,
18%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
210mg
210%;
Sodium
630mg
630%;
Total Carbohydrate
26g
26%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
57g
57%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
8%;
Iron
40%;
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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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