Roasted Goose with Apple and Onion Stuffing

Few dishes embody the timeless spirit of Christmas feasting quite like a Roasted Goose. This regal bird has been the centerpiece of European holiday tables for centuries — long before the turkey rose to fame. Its rich, flavorful meat, beautifully crisped skin, and deliciously aromatic stuffing create a main course worthy of any festive gathering.

The addition of apple and onion stuffing balances the natural richness of the goose with gentle sweetness and savory depth. As the bird roasts, the apples and onions absorb the flavorful goose fat, transforming into a luscious, fragrant filling that perfectly complements every slice.

Why I Love This Recipe

I absolutely love this recipe because it represents the heart of traditional holiday cooking — slow roasting, deep flavors, and the comforting aromas that fill your home on a winter day. Goose has a distinct, rich taste that’s unlike anything else — more luxurious than turkey, yet earthy and wholesome.

It’s not just a meal — it’s an experience. Every step, from basting the golden skin to carving the bird at the table, feels like part of a cherished Christmas ritual.

Why It’s a Must-Try Dish

This dish is a must-try for anyone who loves festive cooking and traditional European flavors:
It’s a showstopper centerpiece for Christmas or any winter feast.
It’s rich, aromatic, and deeply satisfying — a break from typical holiday roasts.
The apple and onion stuffing creates a perfect flavor contrast to the juicy meat.
The rendered goose fat can be reused for the crispiest roast potatoes you’ll ever taste.
It’s a heritage dish that brings old-world charm and warmth to your table.

Preparation and Cooking Details

• Preparation Time: 25 minutes
• Cooking Time: 2 hours 30 minutes – 3 hours
• Resting Time: 20 minutes
• Total Time: 3 hours 15 minutes
• Servings: 6–8 servings
• Calories: ~650 kcal per serving
• Course: Main Course
• Cuisine: European / British / German Holiday Cuisine

Ingredients

For the Roast Goose:

• 1 whole goose (10–12 lbs / 4.5–5.5 kg), cleaned and giblets removed
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons dried thyme (or fresh sprigs)
• 1 teaspoon dried sage
• 2 tablespoons melted butter or goose fat (for brushing)
• 1 orange, halved (optional, for aromatic cavity flavor)

For the Apple and Onion Stuffing:

• 3 tablespoons goose fat or butter
• 2 large onions, finely chopped
• 3 apples (Granny Smith or Braeburn), peeled and diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried sage or mixed herbs
• 1 cup fresh breadcrumbs
• ½ cup chicken or vegetable stock

For the Gravy (optional but recommended):

• Goose giblets and neck
• 2 tablespoons flour
• 2 cups stock (goose, chicken, or vegetable)
• Salt and pepper to taste

Cooking Directions

1. Prepare the goose: Remove excess fat from the cavity and neck area. Rinse and pat dry thoroughly. Prick the skin lightly all over with a fork (avoid piercing the meat) to help render the fat.
2. Season: Rub the goose inside and out with salt, pepper, thyme, and sage.
3. Prepare the stuffing: In a skillet, melt goose fat or butter. Sauté onions until soft, then add apples and garlic. Stir in herbs, breadcrumbs, and stock until combined. Let cool slightly before stuffing the goose cavity.
4. Stuff and truss: Fill the cavity loosely with the stuffing and secure the opening with kitchen twine or skewers.
5. Roast: Place the goose breast-side up on a rack in a large roasting pan. Brush with melted butter or goose fat. Roast at 375°F (190°C) for about 2½–3 hours, basting occasionally and draining off excess fat.
6. Rest: Let the goose rest for 20 minutes before carving.
7. Make gravy: Use the drippings and giblets to create a rich gravy while the bird rests.

Step-by-Step Preparation Method

Step 1: Preheat oven to 375°F (190°C). Prepare the goose by trimming fat, pricking the skin, and drying well.
Step 2: Rub the goose with salt, pepper, thyme, and sage inside and out.
Step 3: Sauté onions and apples in goose fat until tender. Add garlic, breadcrumbs, and stock. Mix well and cool slightly.
Step 4: Stuff the goose cavity loosely. Secure with skewers or string.
Step 5: Place goose on a rack in a roasting pan, breast side up. Brush with melted butter.
Step 6: Roast for 2½ to 3 hours, basting every 30–40 minutes. Drain fat as it renders.
Step 7: Check for doneness — the internal temperature should reach 165°F (74°C) in the thickest part of the breast.
Step 8: Remove from oven, rest 20 minutes, and carve.
Step 9: Use pan drippings to prepare gravy and serve alongside.

Save it

How to Serve

• Carve the goose and serve slices alongside the apple-onion stuffing.
• Drizzle with pan gravy and serve with classic sides like roasted potatoes, braised red cabbage, and steamed green beans.
• Garnish with orange slices, rosemary sprigs, or roasted apples for a festive touch.
• Pair with a glass of red wine or spiced mulled wine for a perfect Christmas dinner experience.

Recipe Tips

• Dry the goose well: Moisture prevents crisp skin.
• Prick the skin carefully: It helps render the fat but avoid puncturing the meat.
• Save the fat: Goose fat is liquid gold — ideal for crispy potatoes or sautéed vegetables.
• Rest before carving: It keeps the meat juicy and tender.
• Don’t overstuff: Stuffing expands during cooking — keep it loose.

Recipe Variations

1. Chestnut and Apple Stuffing:
   Add chopped roasted chestnuts to the stuffing for nutty depth and holiday aroma.
2. Citrus-Herb Roast Goose:
   Add orange and lemon zest to the seasoning and place halved citrus fruits inside the cavity for a bright, fragrant twist.
3. German-Style Goose (Weihnachtsgans):
   Use marjoram in the seasoning and serve with potato dumplings and red cabbage.
4. Honey-Glazed Goose:
   Brush the skin in the last 20 minutes of roasting with a glaze made of honey, soy sauce, and a touch of balsamic vinegar for a glossy finish.
5. Wild Mushroom Stuffing:
   Mix sautéed mushrooms and herbs into the stuffing for an earthy, gourmet touch.

Freezing and Storage

• Refrigerator: Store leftovers in airtight containers for up to 3 days.
• Freezer: Freeze sliced goose meat (without stuffing) for up to 2 months.
• Reheating: Warm gently in a covered dish with a splash of stock or gravy to prevent drying.
• Stuffing: Store separately in the refrigerator and reheat before serving.

Special Equipment Needed

• Large roasting pan with rack
• Kitchen twine or skewers
• Meat thermometer
• Basting brush
• Carving knife and board
• Saucepan (for gravy)

Conclusion

Roasted Goose with Apple and Onion Stuffing is a culinary celebration of tradition, flavor, and holiday warmth. Its golden, crispy skin, juicy tender meat, and fragrant fruit-and-onion stuffing come together in a harmony that feels festive, nostalgic, and utterly satisfying.

This dish is more than just food — it’s a centerpiece of joy, perfect for gathering family and friends around the Christmas table. With its old-world charm and rich flavors, it brings the timeless magic of Christmas feasts right to your home.

Roasted Goose with Apple and Onion Stuffing

Few dishes embody the timeless spirit of Christmas feasting quite like a Roasted Goose. This regal bird has been the centerpiece of European holiday tables for centuries — long before the turkey rose to fame.

Author: Stella Parker Cuisine: European Course: Dinner

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Prep Time 25 mins Cook Time 2 hrs Total Time 3 hrs 15 mins Difficulty: Beginner Servings: 8

Ingredients

Servings

For the Roast Goose:

• 1 whole goose (10–12 lbs / 4.5–5.5 kg)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons dried thyme (or fresh sprigs)
• 1 teaspoon dried sage
• 2 tablespoons melted butter or goose fat (for brushing)
• 1 orange, halved (optional, for aromatic cavity flavor)

For the Apple and Onion Stuffing:

• 3 tablespoons goose fat or butter
• 2 large onions, finely chopped
• 3 apples (Granny Smith or Braeburn)
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried sage or mixed herbs
• 1 cup fresh breadcrumbs
• ½ cup chicken or vegetable stock

For the Gravy (optional but recommended):

• Goose giblets and neck
• 2 tablespoons flour
• 2 cups stock (goose, chicken, or vegetable)
• Salt and pepper to taste

Instructions

1. Prepare the goose: Remove excess fat from the cavity and neck area. Rinse and pat dry thoroughly. Prick the skin lightly all over with a fork (avoid piercing the meat) to help render the fat.
2. Season: Rub the goose inside and out with salt, pepper, thyme, and sage.
3. Prepare the stuffing: In a skillet, melt goose fat or butter. Sauté onions until soft, then add apples and garlic. Stir in herbs, breadcrumbs, and stock until combined. Let cool slightly before stuffing the goose cavity.
4. Stuff and truss: Fill the cavity loosely with the stuffing and secure the opening with kitchen twine or skewers.
5. Roast: Place the goose breast-side up on a rack in a large roasting pan. Brush with melted butter or goose fat. Roast at 375°F (190°C) for about 2½–3 hours, basting occasionally and draining off excess fat.
6. Rest: Let the goose rest for 20 minutes before carving.
7. Make gravy: Use the drippings and giblets to create a rich gravy while the bird rests.

Keywords: Roasted Goose with Apple and Onion Stuffing