Festive
Roast Goose
Recipe

This luxurious roast goose recipe makes the perfect main course for a traditional Thanksgiving or Christmas Dinner. It is very easy to cook and requires only minimal preparation.

Gourmet food........the EASY way!

Roast Goose Stuffed with Spiced Apples
and Prunes

• To save time on the day, the goose can be stuffed the night before, cling wrapped and then refrigerated overnight. Just remember though to remove it from the refrigerator a couple of hours before roasting to allow it to come up to room temperature.
  

• Although this roast goose recipe calls for Armagnac (a brandy produced in south western France), any good quality brandy will suffice.
  

• Goose fat is excellent for making the best, crispiest roast potatoes.....ever! And this roast goose recipe will produce enough to keep you going for quite a while! Simply pour the goose fat into a suitable container and refrigerate when cool.

1 12lb to 13lb (5.4kg to 5.9kg) goose

For the Apple & Prune Stuffing:
1½lb (700g) cooking apples, peeled, core and roughly chopped
8oz (225g) ready to eat, stoned prunes
1 large onion, roughly chopped
2 tablespoons Armagnac (or other brandy)
1/8 level teaspoon ground cloves
¼ level teaspoon ground cinnamon
salt and freshly milled black pepper

For the Pork Stuffing:
1 dessert apple, peeled, cored and finely chopped
10oz (275g) good quality pork sausage meat or minced pork
1 medium onion, finely chopped
2oz (50g) fresh white breadcrumbs
2 level teaspoons dried sage
1 tablespoon finely chopped fresh parsley
salt and freshly milled black pepper

METHOD

• Prepare the apple and prune stuffing by mixing all of the ingredients together.
  

• Prepare the pork stuffing by mixing all of the ingredients together.
  

• Wash the goose inside and out under cold running water. Shake off excess water and then pat dry with paper towel. Prick it all over with a skewer or small, sharp knife (this allows the fat to drain away and will prevent the bird from being greasy).
  

• Place the pork stuffing into the neck flap end of the goose. Tuck the flap back down and pat back into shape. Secure the flap with a small skewer or cocktail stick.
  

• Place the apple and prune stuffing into the body cavity.

The great thing about this easy goose recipe is that all of the above can be done the night before! Simply cover with cling wrap and refrigerate.

• Preheat the oven to 425F, 220C or gas mark 7.
  

• Season the goose well all over with salt and freshly milled black pepper. Place on a wire rack in a large roasting tin (breast side up).
  

• Roast the goose for 30 minutes at the high temperature, and then reduce it to 350F, 180C or gas mark 4. Now leave it to roast for 3¼ hours for a 12lb bird or 3½ hours for a 13lb bird. Do not baste the goose whatsoever, otherwise it will become greasy. Pour off the excess fat occasionally.
  

• Meanwhile, using the goose giblets, make the giblet stock.
  
  
• When the goose is cooked, the juice will run clear when the thickest part of the thigh is pierced with the point of a knife or skewer. If using a meat thermometer, it should reach 175C when inserted into the thickest part of the thigh.
  

• Once cooked, transfer the goose to a warm serving platter and allow it to rest for 20 minutes while you make the gravy.

• Snap off the wing tips, and carve the goose.
  

• Serve the goose with both of the stuffings and a good, rich giblet brown gravy. For a truly festive flavor, serve a dish of cranberry and orange relish as an accompaniment.

This roast goose recipe will make the perfect main course for a traditional Christmas Dinner Menu. Or if you prefer it, my recipe for Roast Turkey with Pork and Herbed Apple Stuffing would be equally as impressive.

ENJOY!

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