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What kind of recipe is it?
Roast Goose with Apple-Onion Stuffing is a festive and flavorful main dish perfect for special occasions such as holiday gatherings or family celebrations.
This recipe centers around a beautifully roasted goose, known for its rich, gamey flavor, complemented by a sweet and savory stuffing made from fresh apples and onions.
The combination creates a harmonious balance of tastes and textures, making it an impressive centerpiece for any dinner table.
Ideal for adventurous cooks and those looking to elevate their culinary skills, this dish will delight guests with its unique and traditional appeal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole goose | 1 (about 10-12 pounds) |
| Salt | 2 tablespoons |
| Black pepper | 1 tablespoon |
| Apples (preferably tart varieties, e.g., Granny Smith) | 3-4 medium, cored and diced |
| Onions | 2 medium, diced |
| Celery | 2 stalks, diced |
| Fresh sage | 2 tablespoons, chopped |
| Fresh thyme | 1 tablespoon, chopped |
| Fresh parsley | 1/4 cup, chopped |
| Butter | 1/2 cup (1 stick), unsalted |
| Chicken or turkey broth | 2 cups |
| Bread (stale or day-old, cubed) | 6 cups |
| Lemon | 1, juiced |
| Garlic | 3 cloves, minced |
| Olive oil | 2 tablespoons |
Preparation Notes:
- Confirm the goose is thawed and cleaned, ready for seasoning and stuffing.
- The apples should be peeled (if desired) and core removed for dicing.
- Use fresh herbs for the best flavor, but dried can be a substitute if needed.
- If stale bread is not available, you can lightly toast fresh bread before cubing it.
This list includes all the essential ingredients along with their specific quantities to prepare a delicious Roast Goose with Apple-Onion Stuffing. Enjoy your cooking!
Cooking Steps
1. Preheat the oven to 175 °C (350 °F) and position the oven rack in the lower third to allow for even roasting.
2. Prepare the stuffing: In a large skillet (preferably stainless steel or cast iron) over medium heat, melt 115 g (1/2 cup) of unsalted butter until bubbling.
Add 2 medium diced onions, 2 diced stalks of celery, and 3-4 medium cored and diced apples. Sauté for about 10 minutes until softened and fragrant, stirring occasionally.
3. Add 3 cloves of minced garlic, 2 tablespoons of chopped fresh sage, 1 tablespoon of chopped fresh thyme, and 1/4 cup of chopped fresh parsley to the skillet.
Cook for another 2-3 minutes until the herbs are fragrant.
4. In a large mixing bowl, combine the sautéed mixture with 6 cups of cubed stale or lightly toasted bread.
Pour in 480 ml (2 cups) of chicken or turkey broth and the juice of 1 lemon. Mix until the bread is evenly moistened.
Season with salt and pepper to taste, then set aside.
5. Pat the whole goose dry with paper towels.
Rub 2 tablespoons of salt and 1 tablespoon of black pepper all over the skin, including the cavity.
6. Stuff the cavity of the goose with the apple-onion stuffing, packing it gently.
Secure the opening with kitchen twine or toothpicks to prevent the stuffing from falling out during roasting.
7. Place the stuffed goose breast-side up on a roasting rack inside a large roasting pan (about 30 x 40 cm).
Tuck the wing tips underneath the body and drizzle 30 ml (2 tablespoons) of olive oil over the skin.
8. Roast in the preheated oven for approximately 2 to 2.5 hours, basting every 30 minutes with the drippings, until the internal temperature of the thickest part of the thigh reaches 74 °C (165 °F) and the skin is golden brown and crispy.
9. Remove the goose from the oven and transfer it to a cutting board.
Tent loosely with aluminum foil and let it rest for at least 20-30 minutes.
This allows the juices to redistribute, resulting in tender meat.
10. While the goose is resting, prepare the gravy if desired by deglazing the roasting pan with additional broth or wine, scraping up any browned bits.
11. Carve the goose and serve it alongside the apple-onion stuffing.
Enjoy the aroma of roasted meat with hints of thyme and apple.
12. Store any leftovers in an airtight container in the refrigerator, ensuring the goose reaches a safe internal temperature during reheating (74 °C/165 °F).
Variations
- Herb-Infused Stuffing: Swap 2 tablespoons of fresh sage and 1 tablespoon of thyme for 4 tablespoons of fresh rosemary for a more aromatic stuffing flavor.
- Duck with Berry Compote: Substitute the goose with a whole duck and incorporate 1 cup of mixed berries (such as cranberries or blueberries) into the stuffing for a sweet and tart contrast.
- Vegan Roast: Replace the goose with a large stuffed pumpkin or squash using a similar apple-onion stuffing.
Guaranteeing all ingredients (e.g., use vegetable broth instead of chicken broth) are plant-based.
– Gluten-Free Twist: Use gluten-free bread and guarantee all other ingredients, including broth and seasonings, are certified gluten-free to accommodate gluten sensitivities.
Tips on plating and presentation
When you’re ready to present your roast goose, think about the visual appeal as much as the flavors.
Start by placing the goose on a large platter, garnishing it with fresh herbs and sliced apples for a pop of color.
Pour some pan juices around the base, and consider adding seasonal vegetables for texture.
What other dishes can I pair it with?
While planning your meal, think about dishes that complement the rich flavors of roast goose.
I love serving buttery mashed potatoes alongside it, as they soak up the delicious juices. A tangy cranberry sauce brings brightness, while roasted root vegetables add earthy sweetness.
Finally, a fresh, crisp salad balances the meal perfectly, creating a festive and harmonious Thanksgiving spread everyone will enjoy.
What drinks can I pair it with?
To enhance the flavors of roast goose, I recommend pairing it with a robust red wine, like a Pinot Noir or a Cabernet Sauvignon.
These wines complement the rich, savory notes while balancing the sweetness of the apple-onion stuffing.
If you prefer something lighter, a sparkling cider can also be delightful, bringing a revitalizing contrast to the dish.
Enjoy experimenting with these pairings!
Frequently Asked Questions
How Long Does Roast Goose Take to Cook per Pound?
Roast goose generally takes about 20 to 25 minutes per pound to cook. I always check the internal temperature to verify it reaches 165 degrees Fahrenheit for a perfectly juicy and safe meal. Enjoy!
Can I Use Frozen Goose for This Recipe?
Yes, you can use frozen goose for this recipe. Just be certain to thaw it completely in the refrigerator beforehand. I usually give it a couple of days to guarantee it’s fully defrosted.
What Is the Best Way to Carve a Roast Goose?
To carve a roast goose, I first let it rest. Then, I start by removing the legs, followed by the wings, and finally slice the breast meat against the grain for perfect, tender pieces.
How Do I Store Leftover Roast Goose?
I store leftover roast goose in an airtight container in the fridge for up to four days. For longer storage, I wrap the meat tightly in foil and freeze it for up to three months.
Can I Make the Stuffing Ahead of Time?
Absolutely, I can make the stuffing ahead of time. I usually prepare it a day in advance, storing it in the fridge. Just remember to bring it to room temperature before baking!