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Roast Goose with Apple Stuffing

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Roast Goose with Apple Stuffing
  • Prep 1 hr 30 min
  • Total 5 hr 10 min
  • Servings 8
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Enjoy the flavors of autumn in this hearty, fragrant roast.
By Betty Crocker Kitchens
Updated May 10, 2005

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The rich flavor of goose is often balanced with tart fruit, such as the apples used in this recipe.
  • tip 2
    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

845 Calories, 55 g Total Fat, 59 g Protein, 27 g Total Carbohydrate

Nutrition Facts

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