Roast Goose and Apple Stuffing

roast goose A traditional part of Christmas or holiday dinners, both in the United States as well as in England and Wales was, at one time, the goose. They have been replaced by the turkey in many instances, but today, those who are seeking out recipes for traditional Christmas dinner are often looking for roast goose recipes. This method of cooking the roast goose, with apple stuffing is an old fashioned dinner which still holds appeal today. The apple keeps the dressing moist whether you stuff the inside of the turkey or simply cook it separately in a bowl in the oven.

Roast Goose, Bread and Apple Dressing

Wipe inside with damp cloth, and season with salt and pepper; put in dressing and sew up. Push back skin and cut off neck. In the skin put 2 apples, which have been pared and quartered; tie the skin. Put in pan breastbone up; dust with salt, pepper and flour.  Add a few sprigs of rosemary to the top of your goose.

Place in hot oven; when browned baste with 2 cups cold water; turn breast side down and roast 2 hours, basting three or four times with cold water. Ten minutes before serving turn breast side up. Remove fat and make gravy as directed for Roast Poultry.


1 cup and 2  tablespoon  of pan drippings or chicken broth.
2 tablespoons chopped onions
3 cup finely chopped apples
4 cups stale bread crumbs
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley

Combine ingredients and moisten with the broth. Add your spices and drop into a separate pan to cook or, alternatively (although they say this is not the best idea today) stuff inside the roast goose, but ensure that the goose is cooked to done and that you temperature test the center of the stuffing for the right temperature to ensure that the food is completely cooked.

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