Rating: 4.56 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A great way to make goose. Similar to a turkey, but a much richer tasting bird. Incredibly good!

Recipe Summary test

prep:
30 mins
cook:
5 hrs 10 mins
total:
5 hrs 40 mins
Servings:
6
Yield:
6 to 8 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.

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  • Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.

  • Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.

  • In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.

  • Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.

Nutrition Facts

1169 calories; protein 74g; carbohydrates 63.3g; fat 67.9g; cholesterol 253.8mg; sodium 880.5mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
12/30/2003
My first goose was terrific! Couldn't find currants so dates were used. The stuffing is yummy as was the gravy. Very easy recipe and impressive on the table. The goose took about an hour less time than expected. Read More
(17)
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/29/2003
My first goose was terrific! Couldn't find currants so dates were used. The stuffing is yummy as was the gravy. Very easy recipe and impressive on the table. The goose took about an hour less time than expected. Read More
(17)
Rating: 5 stars
12/24/2003
Best Christmas Goose ever thanks. Read More
(16)
Rating: 5 stars
12/25/2005
Fantastic! This was only the second time I have made goose and I was thrilled with the outcome! It was moist and flavorfu1. I didn't choose to stuff the goose with the stuffing but stuffed the goose with apples instead (had a family member who couldn't have anything with gluten) I just baked the stuffing. It was all wonderful goose stuffing and gravy. I will make this again! Read More
(14)
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Rating: 5 stars
12/16/2003
A delicious goose dinner that everyone will enjoy Read More
(12)
Rating: 5 stars
12/24/2006
Mmmmmmm! This should be a five-star recipe! Then no one will pass over this opportunity to cook the best goose ever!Easy moist delicious and my first goose! Read More
(9)
Rating: 5 stars
12/22/2011
I've been cooking a goose at Christmas for years and this is an excellent recipe. Be sure to only prick the skin not the flesh of the goose. I recommend stuffing the cavities with cut up apples and lemons or oranges and discarding the fruit when the goose is done - it absorbs some of the "off" flavors of the bird. Cook the yummy current stuffing separately in a casserole dish. Before Christmas I save at least 2 empty jars with lids to collect all the fat that will come off the goose. Read More
(6)
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Rating: 4 stars
12/27/2010
Delicious Read More
(2)
Rating: 4 stars
06/23/2013
Great meal for special occasions. I don't know what I did wrong though but there was way too much stuffing. It ended up being soggy and dry all at the same time. The bird was excellent but I won't make the stuffing part again. Read More
(1)
Rating: 5 stars
01/04/2021
Delicious! We made this for Christmas and plan to make it a tradition. Fantastic recipe. Read More