Roast goose with stuffing

Roast goose with stuffing


17 people made this

About this recipe: This roast goose makes for an unforgettable Christmas dinner.

Christine L.

Serves: 6 

  • 10 slices white bread, cut into cubes
  • 150g dried currants
  • 4 apples - peeled, cored and sliced
  • 1 tablespoon dried thyme
  • 50g butter, melted
  • 1 tablespoon vegetable oil
  • 1 whole goose
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1 bay leaf
  • 3 whole cloves
  • 1 sprig fresh thyme
  • 1 sprig fresh marjoram
  • 4 tablespoons white wine
  • 1 teaspoon tomato puree
  • 300ml chicken stock
  • 1 tablespoon cornflour
  • 4 tablespoons water
  • salt and freshly ground black pepper to taste

Prep:30min  ›  Cook:5hr10min  ›  Ready in:5hr40min 

  1. In a large bowl, prepare the stuffing by combining the bread, currants, apples, thyme, salt, pepper and melted butter.
  2. Wash goose inside and out. Pat dry. Stuff, truss and tie goose. Prick bird all over with fork.
  3. Heat oil in roasting tin on top of hob. Brown goose lightly on all sides, then drain off the dripping. Set goose breast side up in roasting tin. Add a little water, cover, and roast at 190 C / Gas mark 5 for one hour. Discard fat from roasting tin.
  4. In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 minutes per 500g, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with aluminium foil.
  5. Skim off remaining fat in tin, and heat dripping and vegetables on top of hob until mixture is reduced. Stir in white wine, tomato puree and chicken stock. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornflour mixed with water to thicken gravy.

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