Roast Goose with Sage and Onion Stuffing

Chicken.delights's picture

Jan. 10, 2012


Young goose 10 Pound
Butter 4 Ounce
Onions 2 Pound
Fresh sage leaves 9
Cooking apples 2
White breadcrumbs 12 Ounce
Lemon 1 , rind grated
Egg 1
Giblet stock 3/4 Pint (made from giblets of goose)
Oil 4 Tablespoon
Flour 1 Tablespoon
Cider 1 Tablespoon (adjust quantity as needed)
Canned apple sauce 1 Large



1) Make the stuffing, by melting some butter in a frying pan

2) Saute the slice onions till transparent

3) Place the sage leaves for a minute or two into oiling water if using fresh

4) Drain the leaves and using a sharp knife, finely chop them

5) Using a peeler, peel the apple and then chop the apple

6) Tip in the apple to the breadcrumb mixture along with the chopped sage and lemon rind

7) Add in the cooked onions, beaten egg and a few teaspoons of stock

8) Ad d in salt and peeler to taste

9) Using absorbent paper, wipe the goose inside out

10) On a weighing scale, weigh the goose and calculate the cooking time which 25 minutes per pound

11) Filling the cavity with the stuffing

12) Using a needle and thread, sew up the opening

13) Using a sharp fork, lightly prick the goose all over

14) In a roasting pan, heat some oil

15) Place the goose in the roasting pan on wire rack

16) Baste the goose regularly

17) Season with salt and pepper

18) Place in eh oven to cook for 25 minutes

19) Lower the temperature to 350 F

20) For the last half hour, pour in the sour cream

21) Cook the goose till crisp brown

22) Pour off extra fat and sprinkle in the flour

23) Add the stock and bring the mixture to a boil mashing the apples

24) Tip in the cider

25) Strain the gravy into a boat


26) Serve the goose with the gravy and apples sauce separately

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4