Roasted goose with port wine cherry sauce –Roast goose is a delightful dish that brings warmth and comfort to the dining table, particularly during festive occasions. This recipe features a savory stuffing made with sage and onion, creating a perfect balance of flavors. Below you’ll find the details for making this exquisite meal, complete with ingredients and step-by-step instructions.
Image of Roast Goose
Take a look at this beautifully roasted goose, cooked to perfection.
Ingredients
To create the best roast goose with sage and onion stuffing, you will need the following ingredients:
- 1 whole goose (about 10-12 pounds)
- Salt and pepper, to taste
- 2 cups fresh bread crumbs
- 1 medium onion, finely chopped
- 1 cup fresh sage leaves, chopped
- 1/2 cup butter, melted
- 1-2 cups chicken or goose stock
- Zest of 1 lemon
- 1 teaspoon dried thyme
- 1/2 cup chopped celery
- 1-2 apples, peeled and diced (optional)
Instructions
Follow these steps to prepare your roast goose:
- Preheat your oven to 325°F (165°C).
- Begin by preparing the stuffing. In a large bowl, combine the bread crumbs, chopped onion, sage, melted butter, lemon zest, and chicken stock. Mix well, adding more stock as necessary to achieve a moist but not soggy consistency. If desired, add diced apples for an added sweetness.
- Rinse the goose under cold water and pat it dry with paper towels. Season the inside and outside of the goose generously with salt and pepper.
- Stuff the cavity of the goose with the prepared stuffing, ensuring it is packed but not overly tight. Secure the opening with kitchen twine or toothpicks.
- Place the goose breast side up on a roasting rack in a large roasting pan. Tuck the wing tips underneath the body to prevent them from burning.
- Roast the goose in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C). Baste the goose every 30 minutes with the pan juices to keep the skin crisp and golden.
- Once fully cooked, remove the goose from the oven and let it rest for about 20-30 minutes before carving. This allows the juices to redistribute for a moist and flavorful meal.
Serve the roast goose with your favorite sides, such as roasted vegetables or mashed potatoes, and enjoy the rich and savory flavors that this classic dish has to offer.