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Roast Goose With Pumpernickel Dressing's picture
  Frozen young goose 1 , thawed
  Salt 2 1⁄2 Teaspoon
  Pepper 3⁄4 Teaspoon
  Pitted dried prunes 12 Ounce (1 Package)
  Dried apricots 8 Ounce (1 Package)
  Dry white wine 1⁄2 Cup (8 tbs)
  Onion 1 Large, chopped
  Butter/Margarine 2 Tablespoon
  Pumpernickel bread crumbs 4 Cup (64 tbs)
  Apples 2 Medium, pared, cored and chopped
  Roast goose gravy 1 Cup (16 tbs)

1. Thaw goose for 2 or 3 days in refrigerator. Remove giblets; alsoremove any large pieces of fat from inside goose. Sprinkle it inside and out with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper.
2. Dice prunes and apricots and place in a bowl.
3. Heat wine in a small saucepan; pour over fruits. Let stand 30 minutes to allow fruits to plump and absorb the wine.
4. Saute onion in butter or margarine until soft in a small skillet.
5. Combine bread crumbs, chopped apples, onion, 2 teaspoons of the salt and 1/2 teaspoon of the pepper with the fruits and wine.
6. Stuff the goose lightly; fasten the opening with wooden picks or skewers; lace with string; tie legs together and fasten to tailpiece.
7. Place goose, breast-side up, on rack in a large roasting pan. Prick skin all over with a 2-tine fork so fat will cook out.
8. Roast goose in slow oven (325°) for 3 hours and 30 minutes, or until thick portion of drumstick is tender when pierced with fork. Transfer goose to a heated platter and keep warm while making Roast Goose Gravy.

Recipe Summary

Main Dish
Cook Time: 
210 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 664 Calories from Fat 439

% Daily Value*

Total Fat 49 g75%

Saturated Fat 14.2 g70.8%

Trans Fat 0 g

Cholesterol 112.3 mg37.4%

Sodium 470.5 mg19.6%

Total Carbohydrates 30 g10.1%

Dietary Fiber 3.8 g15.2%

Sugars 11.5 g

Protein 26 g51.2%

Vitamin A 10.5% Vitamin C 12.2%

Calcium 4.9% Iron 25.6%

*Based on a 2000 Calorie diet

Roast Goose With Pumpernickel Dressing Recipe