Roast Christmas Goose Recipe

  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    13 g
  • Cholesterol

    96 mg
  • Sodium

    76 mg
  • Protein

    29 g
  • Carbohydrate

    0 g
  • Fiber

    0 g
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Roast Christmas goose recipe. Vegetable-stuffed goose baked in an oven. An excellent recipe for Christmas, very easy and delicious! You can use different stuffings for the roast goose:

Apple-Prune Stuffing

Ingredients: 1/2 cup (125 ml) finely chopped yellow onion, 6 tablespoons (90 ml) unsalted butter, 5-6 cups fresh breadcrumbs, 2 teaspoons (10 ml) salt, 2 cups (500 ml) peeled, cored, and chopped apples, 1 cup (250 ml) chestnuts, peeled and chopped, 1 cup (250 ml) coarsely chopped pitted fresh prunes, soaked in Madeira, 1 teaspoon (5 ml) chopped fresh thyme, 1/2 teaspoon (3 ml) ground nutmeg

Vegetable Stuffing

Ingredients: 3 pounds (1.44 kg) potatoes, peeled and cubed, 3 tablespoons (45 ml) unsalted butter, 8 leeks, trimmed and chopped, 6 garlic cloves, peeled, 2 tablespoons (30 ml) chopped fresh thyme, 2 tablespoons (30 ml) chopped fresh parsley, finely grated zest of 2 lemons

For the Port Gravy:

1 tablespoon (15 ml) vegetable oil, gooseneck, and gizzard, roughly chopped, 2 carrots, peeled and chopped, 1 yellow onion, peeled and chopped, 2/3 cup (160 ml) dry red wine, 2/3 cup (160 ml) port, 2 cups (500 ml) chicken stock

For the Apples:

1 cup (250 ml) cranberry or port sauce, 3 tablespoons (45 ml) fresh cranberries, 6 medium apples, 1¾ tablespoons (25 ml) unsalted butter, 2 teaspoons (10 ml) caster sugar

To make gravy for Roast Christmas Goose Recipe, in a large heavy-based pan, heat vegetable oil over high heat. Add gooseneck, gizzard, and carrots. Fry, stirring occasionally, until brown. Add chopped onion and cook for a further 5 minutes.

Pour in dry red wine and port. Bring the mixture into a boil, then boil for 5 minutes until reduced and syrupy. Pour in chicken stock, then stir well, reduce heat to low and simmer for 20 minutes.

Turn off the heat and strain the gravy into a small saucepan.

To make Stuffed Apples and serve with Roast Christmas Goose Recipe, in a medium mixing bowl, combine cranberry sauce and fresh cranberries. Mix well. Cut a thin slice off the bottom of the apples, then stuff with cranberry mixture. Top with a dot of unsalted butter and scatter over the sugar.

Bake in a preheated oven (400º F) for 20-30 minutes. Serve with Roast Christmas Goose and prepared gravy.

Roast Christmas Goose Recipe


  • 1 small goose, dressed
  • salt and freshly ground black pepper
  • 2 apples
  • 1 celery leaf
  • 1/2 onion
  • 3 sprigs parsley
  • Stuffing for Roast Goose:
  • 1 cup (250 ml) dry red wine
  • 1 cup consomme
  • giblets from goose
  • 1 carrot, cut up
  • 1 onion, cut in half
  • 6 peppercorns
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 garlic clove
  • 3 sprigs parsley
  • For Sauce:
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon dry red wine


Step 1

Rinse the goose with cold water and dry well Season it with salt and freshly ground black pepper inside and outside. Stuff the goose with the apples, celery leaf, onion, and parsley. Close the opening with a metal skewer and place on a rack in a shallow roasting pan. Bake at 400° F(200 °C) for 1 hour.

Step 2

Turn the goose and continue to roast for another hour. While the goose is, put all the ingredients in the second section in a pot and bring slowly to a boil. Reduce the heat and let simmer for about 45 minutes. Strain and reserve. After the goose roasted for 2 hours, remove it from the oven and pour off all the fat. (This is wonderful for making home fried potatoes)

Step 3

Reduce the oven temperature to 350°F(177°C) and roast the goose for another 1½ to 2 hours, basting every 15 minutes with reserved stock. Remove the roast goose from oven and put on a preheated serving platter. Thicken the gravy with the flour, butter, and wine mixture and serve in a gravy boat. Before serving the roast goose, remove the skewer, parsley, onion, and celery leaf, but the apples with it. Decorate the platter with roast goose attractively with fresh parsley and cranberry sauce in scooped out oranges(add an orange peel to the sauce).

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