Roast goose with apple stuffing is a classic dish that is perfect for a special occasion. The succulent goose meat is roasted until golden brown and crispy, while the apple stuffing adds a sweet and savory flavor. This dish is sure to impress your guests, and it is easier to make than you might think.
We offer a variety of recipes for roast goose with apple stuffing, each with its own unique twist. Whether you prefer a traditional recipe or something a little more modern, we have a recipe that is sure to please. In addition to the classic recipe, we also offer recipes for roast goose with apple and sausage stuffing, roast goose with apple and chestnut stuffing, and roast goose with apple and dried fruit stuffing. We also have a recipe for a vegetarian version of roast goose with apple stuffing, made with tofu instead of goose.
No matter which recipe you choose, you are sure to enjoy this delicious and festive dish. Roast goose with apple stuffing is a perfect way to celebrate a special occasion or to simply enjoy a delicious meal with family and friends.
ROAST GOOSE WITH APPLE-RAISIN STUFFING
A tempting Thanksgiving goose is a family tradition I've kept up. Paired with moist, lightly sweet apple-raisin stuffing, it's a special main dish that makes us count our blessings. -Denise Goedeken, Platte Center, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Sprinkle the inside of the goose with 1/4 teaspoon salt. Prick skin well. In a skillet, saute celery and onion in butter; transfer to a bowl. Add the apples, raisins, bread, sugar and remaining salt. , In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large shallow roasting pan. , Bake, uncovered, at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Drain fat from pan as it accumulates. Remove stuffing before carving goose.
Nutrition Facts :
THE HIRSHON VICTORIAN ROAST GOOSE WITH SAGE, ONION & APPLE STUFFING
Provided by The Generalissimo
Number Of Ingredients 29
Steps:
- Prepare the goose by thoroughly rubbing the body cavity with the salt. Leave uncovered in the refrigerator overnight to dry out the skin for ultimate crispiness!
- The next day, chop the onion and shallot very finely then combine with the chopped apples, sage, pepper and butter. Use this mixture to stuff both the neck and body cavities of the goose. Sew or skewer the openings close and truss the bird.
- Preheat oven to 450 degrees Fahrenheit.
- The goose is best cooked by placing it on a rack fitted in a deep baking dish, where the juices drip off. Prick the breast of the goose all over with a fork to allow fat to escape, which in turn will also help in crisping the skin as the fat escapes. Sprinkle kosher salt and freshly ground black pepper over the skin.
- Roast the goose at 450 Fahrenheit for 15 minutes, then reduce heat to 350 degrees and turn the goose onto its side. After 1 hour, turn goose onto its other side. For the final 15 minutes, roast goose on its back.
- Drain off the dripping fat from the roasting tin at least twice during the cooking, and use these drippings to baste the goose as it cooks. This prevents extra dryness of the breast while the rest of the goose cooks. Save the fat for the future, it makes the best roast potatoes on earth!
- Baste the goose every 20 minutes during entire roasting time. (Allow approximately 15 minutes per pound for the total weight of the stuffed goose, or 2 ½ hours for a 9 pound stuffed goose. The legs should move up and down freely, and the juices should run a pale yellow - do NOT overcook!
- Prepare the gravy while goose is roasting. In a large saucepan, brown the goose parts, onion and carrot in the fat. When they are nicely browned, add the stock and seasonings. Simmer, partially covered, for about 1 hour, skimming occasionally. Strain, degrease and pour into a warmed sauce-boat for serving.
- For the optional port wine sauce, combine the ingredients in a small saucepan. Just before serving the goose, slit open the breast and pour the sauce on top.
- Serve with potatoes roasted In goose fat with herbs, garlic, salt and pepper and all the garnishes and appropriate trimmings.
GOOSE WITH APPLE-PRUNE STUFFING
Does my family like this dish? I guess so-they call it "lip-smacking' goose! We're retired farmers with three children, all grown, and six grandchildren.
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8-10 servings.
Number Of Ingredients 26
Steps:
- Sprinkle inside of goose with salt. Prick skin well; set aside. In a skillet, saute celery, onion and garlic in butter; transfer to a large bowl. Add the next 10 ingredients. Add bread crumbs until stuffing has the desired consistency. Stuff the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until thermometer reads 185°. Drain fat from pan as it accumulates. If desired, make glaze: Combine all ingredients in a saucepan. Cook and stir until bubbly; cook and stir 2 minutes more. Brush over the goose during the last 20 minutes of baking. Remove all stuffing.
Nutrition Facts :
ROAST GOOSE WITH POTATO & STUFFING
As a Christmas turkey alternative, roast goose - free-range and oozing with flavour - is hard to resist
Provided by Good Food team
Categories Dinner, Main course
Time 5h
Number Of Ingredients 13
Steps:
- Make the stock. Put the neck, giblets and wishbone from the goose into a large saucepan with the vegetables and bouquet garni. Cover with cold water and bring to the boil then simmer, half covered, for 11⁄2-2 hours. Strain the stock when it is ready. (You can make and strain the stock up to 24 hours ahead, and keep it in a covered container in the fridge.)
- Make the stuffing. Melt the butter in a heavy saucepan, add the onions, cover and sweat on a gentle heat for about 5 minutes. Tip in the apples, thyme and orange juice and cook, covered, until the apples are soft and fluffy - about 10 minutes.
- Boil the potatoes in their skins for about 20 minutes until tender. Drain and peel when cool enough to handle, then mash and add to the fruit and onion mixture with the zest and seasoning. Allow to get quite cold before stuffing the goose.
- Preheat the oven to 180C/gas 4/fan 160C. Season the cavity of the goose with salt and freshly ground pepper and rub a little salt into the skin. Stuff the cavity loosely and roast for about 2 hours. To test if it's done, prick a thigh at the thickest part: the juices that run out should be clear. If they are still pink, the goose needs a little longer.
- Put the goose on a serving platter and put it in a very low oven while you make the gravy. Spoon the fat from the roasting tin and save it in a covered container in the fridge - it will keep for months and is great for roast potatoes. Pour about 600ml/1 pint of the strained stock into the tin and bring to the boil on the hob. Using a small whisk, scrape the tin well to dislodge the flavourful meaty deposits. Taste, then strain and serve in a hot gravy boat. Serve the goose garnished with bay leaves and hand the gravy and apple sauce separately.
ROAST GOOSE WITH APPLE STUFFING (GANSABRATEN MIT APFELFULLUNG)
A traditional Christmas dish in Northern Europe. In Germany it is often paired with red cabbage, applesauce, or sauerkraut. I don't remember where I got this recipe. Probably from my German grandmother!
Provided by pammyowl
Categories Poultry
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Trim the fat off the goose. Rub cavity with 1 teaspoons salt . Cook the giblets with the onion, simmer the giblets until done, with water to cover, approximately 1 hour. Strain the broth, chop giblets finely, add broth to the stuffing ingredients.
- Stuff the goose lightly, tuck the wings underneath, and put tin foil over the stuffing cavity, tie the drumsticks together. Prick the skin all over with a fork. Bake at 350 for 3-4 hours,, until the internal temperature is 175-180. Remove the goose, let rest for 15-20 minutes while you make the gravy.
- Strain the fat keep 1/4 cup. Mix with the remaining salt and flour, use the roasting pan (you don't want to miss all the tasty tidbits on the pan!)stirring and cook for 1 minute. Add 2 cups water or broth, stirring constantly, until thickened. Scoop the stuffing out of the goose, put the gravy in a gravy boat,.
- Plate the goose. . It is quite a showpiece so I don't carve until everyone has oo'd and ahhd!
Nutrition Facts : Calories 1343.3, Fat 68.7, SaturatedFat 23.4, Cholesterol 248.5, Sodium 2712.4, Carbohydrate 98.2, Fiber 8.3, Sugar 18.1, Protein 78.9
GOLDEN STUFFED GOOSE
This mix of the traditional and the trendy makes a glorious family lunch and a magnificent centrepiece
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h
Number Of Ingredients 22
Steps:
- Make the stuffing. Boil the potatoes for 10-15 minutes until soft enough to mash, then drain. Meanwhile, heat the butter in a large pan and fry the leeks, garlic and thyme leaves, stirring occasionally, for 8-10 minutes until soft. Mash the leeks and potatoes together with the parsley, lemon zest and salt and pepper. (This can be prepared up to a day ahead and kept in the fridge until needed.)
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Pull out the two big lumps of fat from inside the cavity of the goose. Use a skewer to prick the skin all over, especially on the legs - try not to pierce the flesh. Rub lots of salt over the skin and in the cavity. Pack the cavity with stuffing, then loosely tie the legs together with string.
- Lift the goose onto a roasting rack in a large roasting tin. Roast for 30 minutes. Reduce the oven to fan 160C/conventional 180C/gas 4 and roast for another 2⁄2½hours. Meanwhile, make the gravy and stuff the apples (see steps 4 and 5). Check during roasting that the fat released from the goose hasn't risen to touch the bird - if it's close, carefully pour it into a bowl. At the end of the roasting time, check the bird is cooked by inserting a skewer into the thickest part of the thigh to see if the juices run clear; if not, give it another 15 minutes and check again.Remove from the oven when ready and increase the heat to fan 180C/conventional 200C/gas 6, for the apples. Allow the goose to rest for 20 minutes before carving.
- For the gravy, heat the oil in a heavy-based pan over a highish heat. Fry the goose neck, gizzard and carrots for 10 minutes until brown. Add the onion, leek trimmings and herb stalks and cook for 5 minutes. Pour over the wine and port and boil for 5 minutes until reduced and syrupy. Pour in the stock, stir well and simmer for about 20 minutes until you have a mahogany gravy. Strain into a small pan, ready to reheat before serving.
- For the apples, mix the cranberry sauce and cranberries in a bowl. Cut a thin slice off the bottom of the apples. Score the skin all round their middles, then tunnel out the stalks and cores. Stand the apples on a shallow baking tray. Pile the cranberry mix into the cavities, top with a dot of butter and scatter over the sugar.While the goose is resting, increase the oven to fan 180C/conventional 200C/gas 6. Bake the apples for 20-30 minutes until soft and starting to split and the cranberries are oozing juice.
- Reheat the gravy. Put the goose on a large platter, surrounded by the apples and sprigs of parsley. Serve with the potato stuffing, Quick braised celery and carrots and the gravy. And what to do with all the goose fat? Use it to make the duck confit and the roast potatoes.
Nutrition Facts : Calories 1362 calories, Fat 79 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 88 grams protein, Sodium 1.24 milligram of sodium
ROAST GOOSE WITH APPLES
When I was reading about holiday food traditions around the world, this one sounded so good to me: Russian Roast Goose with Apples. I personally never had roast goose over the holidays, although I hear about it everywhere! In Russia, a roast goose with apples is like a Thanksgiving turkey with stuffing. Roasting a goose is not the same as roasting a chicken or a turkey; It's skin is very thick and fatty, so it requires a few extra steps to prepare for roasting compared to other birds. It is simple, though, and well worth it! Enjoy this holiday classic!
Provided by Sommer Clary
Categories Goose
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- If your goose is frozen, place in the refrigerator 24-48 hours before roasting to thoroughly defrost. Remove the goose from the refrigerator and leave at room temperature for 30 minutes. Preheat oven to 400 degrees. Remove the neck and giblets, rinse goose thoroughly with cold running water, and pat dry with paper towels. Trim as much of the access fat as possible from the opening of the cavity.
- With the point of a sharp knife, prick the skin all over the goose, making sure not to pierce the flesh at all. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert the garlic, apple, onion, shallots, thyme, sage and bay leaf. Tie the legs together with a piece of kitchen twine. Sprinkle the outside of the goose with salt and pepper, and place in a shallow roasting pan (breast side up). Carefully pour the water into the pan (this will prevent the grease that drips into the pan from burning).
- Roast the goose in the oven until it turns a golden brown, about one hour. Every 30 minutes or so, use a baster to remove the grease from the pan. After 1 hour of roasting, reduce the heat to 325 degrees . Roast until the goose is very well browned all over and an instant read thermometer inserted into a breast (not touching the bone) reads 180 degrees (about 1 hour after reducing the heat).
- Remove the goose from the oven and place on a platter. Allow it to rest for 15-20 minutes before serving. Dress with apples and herbs, if desired.
Tips:
- Choose a high-quality goose: A good goose will have a plump breast and legs, and the skin should be smooth and free of blemishes.
- Prepare the goose properly: Remove the giblets and excess fat from the goose cavity. Rinse the goose inside and out with cold water and pat dry.
- Make a flavorful stuffing: The stuffing is a great way to add flavor and moisture to the goose. Use a combination of bread cubes, apples, onions, and herbs.
- Roast the goose at a high temperature: This will help to crisp the skin and seal in the juices. Roast the goose for about 20 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the goose rest before carving: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Roast goose is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can easily create a roast goose that is sure to impress your guests. Remember to choose a high-quality goose, prepare it properly, make a flavorful stuffing, roast the goose at a high temperature, and let it rest before carving. With a little effort, you can create a delicious and memorable meal.
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