Roast Goose with Apple Stuffing
Prep: 30 min
Cook: 150 min
Total: 180 min
Serves: 8
3 views
This succulent roast goose is a showstopper that brings a touch of elegance to any festive gathering. Stuffed with a delightful blend of sweet apples, savory onions, and rich chicken liver, it offers a unique combination of flavors that will leave your guests raving. The crisp, golden skin gives way to tender meat, while the accompanying port sauce enriches each bite with a luxurious finish. Perfect for holiday feasts or special occasions, this dish will warm hearts and create cherished memories around the table.
Ingredients
Ingredients
- 8 to 10 Lb Goose
- 1 Cup Onion - Minced
- 1 Clove Garlic - Minced
- 1/2 Lb Chicken Liver - Chopped
- 3 Cups Packaged Bread Crumbs
- 2 Cups Pared Diced Apple
- 1/4 Cup Brandy
- 1 - Egg - Slightly Beaten
- 1 Tbsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Cup Parsley - Chopped
- 2 Cups Onion - Diced
- 1 Cup Celery - Diced
- 1 Cup Port
- 10 1/2 Oz Chicken Broth
- 1 Tsp Cornstarch
Directions
Directions
- Thaw goose, if frozen.
- Remove fat from cavity; melt fat over low heat.
- Cut off wings at first joint and cut neck into 1-inch pieces.
- Set aside.
- Saute minced onion in 3 tablespoons goose fat for 2 to 3 minutes.
- Add garlic and goose and chicken livers.
- Cook for 2 minutes, stirring frequently.
- Cool.
- Place in large bowl; add bread crumbs, apple, brandy, egg, salt, pepper and parsley.
- Mix well.
- Preheat oven to 425 degrees.
- Stuff goose with bread mixture; force wings back under body.
- Skewer and lace the cavity.
- Tie legs together.
- Place, breast side up, on rack in roasting pan.
- Bake for 20 minutes.
- Reduce oven temperature to 350 degrees.
- Remove goose and rack from pan.
- Pour off all fat.
- Place diced onion, celery, neck pieces and wing tips in pan, then return goose.
- Bake for 2 hours to 2 hours and 30 minutes or for 15 minutes per pound.
- Remove fat from pan occasionally.
- Place goose on warm platter and untruss.
- Keep warm.
- Pour fat from pan; place pan on low heat.
- Add port.
- Bring to a boil; simmer for 2 minutes.
- Add broth and cook for 2 to 3 minutes longer.
- Blend the cornstarch with 1 teaspoon water.
- Stir into sauce.
- Cook, stirring, until thickened.
- Strain into sauceboat.
Garnish platter with watercress, if desired.
Nutrition
Per serving · 8 servingsCalories
650
Fat
40 g
Saturated fat
12 g
Carbohydrates
30 g
Sugar
5 g
Fiber
3 g
Protein
45 g
Sodium
800 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 8 to 10 Lb Goose
- 1 Cup Onion - Minced
- 1 Clove Garlic - Minced
- 1/2 Lb Chicken Liver - Chopped
- 3 Cups Packaged Bread Crumbs
- 2 Cups Pared Diced Apple
- 1/4 Cup Brandy
- 1 - Egg - Slightly Beaten
- 1 Tbsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Cup Parsley - Chopped
- 2 Cups Onion - Diced
- 1 Cup Celery - Diced
- 1 Cup Port
- 10 1/2 Oz Chicken Broth
- 1 Tsp Cornstarch
