Another great roasted goose recipe. Perfect for Christmas dinner!

Ann
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper.

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  • Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird.

  • Roast in a preheated 325 degree F (165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.

  • While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.

  • Pour off all but 1 tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.

Nutrition Facts

589.5 calories; protein 42.6g 85% DV; carbohydrates 17.6g 6% DV; fat 38.3g 59% DV; cholesterol 141.7mg 47% DV; sodium 114.1mg 5% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/15/2005
I made this goose for Christmas dinner (plus a duck) to serve 6 adults. While the goose turned out tasty and terrific the stuffing was a bit greasy. However I had extra stuffing that I could not fit into the cavity and I had put this into a casserole dish and heated it prior to dinner. This is a better option as it is not so greasy and you can still present it with the meal. Simple recipe but tasty! Read More
(25)

Most helpful critical review

Rating: 2 stars
10/20/2010
not a hit with my family Read More
(5)
19 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/15/2005
I made this goose for Christmas dinner (plus a duck) to serve 6 adults. While the goose turned out tasty and terrific the stuffing was a bit greasy. However I had extra stuffing that I could not fit into the cavity and I had put this into a casserole dish and heated it prior to dinner. This is a better option as it is not so greasy and you can still present it with the meal. Simple recipe but tasty! Read More
(25)
Rating: 5 stars
12/14/2003
My husband made this for Thanksgiving and it turned out great. The goose was very moist. Read More
(19)
Rating: 4 stars
12/18/2009
I usually make "dressing" instead of "stuffing. I goose just renders too much fat. I roast the bird on a rack and stuff it with a couple of quartered apples. I discard the apples but they soak up a lot of goose grease. Turkey comes with my grandmother's cornbread/sage dressing. I do a wild rice dressing in another dish to go with goose. Read More
(11)
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Rating: 5 stars
01/01/2008
Used this at Christmas as a Turkey filling was very good. Great for people with wheat allergy. Read More
(7)
Rating: 5 stars
12/03/2006
wonderful new taste. everyone loved it. Read More
(7)
Rating: 4 stars
02/01/2007
I made the stuffing for this recipe last christmas eve (2005) and I loved it. It had great flavor and texture and was a great alternative to the tradional stuffing. I took the left overs to a party and I don't know how well it was recieved. Read More
(7)
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Rating: 2 stars
10/20/2010
not a hit with my family Read More
(5)
Rating: 5 stars
12/29/2003
i like this very much. the wild rice was great Read More
(5)
Rating: 5 stars
08/24/2009
We made this for Xmas and it was so good!! I love the stuffing!! Read More
(4)