Roast Goose with Apple and Nut Stuffing

Roast Goose with Apple and Nut Stuffing


10 lb goose
Kosher or sea salt and fresh cracked pepper
1 cup prunes
1 cup of port or red wine
1 and 1/2 pounds of green apples cored and cut into cubes
1 large onion diced
4 ribs celery, diced
1 tbs Thyme
1 orange rind, grated
goose live and giblets, chopped
1 lb pork sausage
1 lb pork sausage
1 cup chopped pecans
2 eggs
1 lb of pork sausage
1 cup of chopped pecans
2 farm fresh eggs
Goose is an under used bird in America.In many European countries they are traditionally served for Christmas.A mature goose contains a relatively high amount of fat, so its is best slow roasted in order to render the fat. Also important to note is that goose fat is highly prized as a cooking fat. Half way during the roasting process pour off the fat from the roasting pan, let cool and reserve it for another use. It is wonderful to use when sauteing potatoes. Move out of your comfort zone and give this delicious bird a try.


  • The day before cooking soak the prunes in port or red wine for 24 hours.Pit the prunes cut each prune into four equal pieces.
  • Remove prunes and reserve the liquid.
  • The next day mix the prunes with the remaining stuffing ingredients.
  • Preheat the oven to 400 degrees.
  • Remove the excess fat from the goose. Reserve the fat for another use.
  • Pack the cavity of the goose with the stuffing and tie the legs together.
  • Allow 15 minutes per pound, plus and extra 15 minutes for the cooking time.
  • Put the goose on in a roasting pan on top of  a roasting rack.
  • rub the skin well with salt and pepper and prick the skin all over so the fat will run out.
  • After 40 minutes of roasting reduce the heat to 350 degrees.
  • Occasionally pour off any fat during cooking and reserve for future use.
  • Pour a little cold water over the breast halfway through cooking. This will crisp up the skin.




24 min


15 min


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