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Roasted Goose with Savory Garlic Stuffing Recipe

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Looking for an unforgettable entree for Christmas dinner? This is the one! The stuffed bird is moist, tender and so impressive-looking on a holiday table.

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Roasted Goose with Savory Garlic Stuffing Recipe

Prep: 40 min. Bake: 3-1/4 hours + standing

Yield: 12 Servings

40 195 235

Ingredients

1 medium lemon
1 domestic goose (11 to 13 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
3 bacon strips
STUFFING:
2 small onions, finely chopped
2 celery ribs, chopped
1/4 cup butter, cubed
8 garlic cloves, minced
1 package (14 ounces) seasoned stuffing cubes
4-1/2 teaspoons dried sage leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon each dried oregano, thyme and Italian seasoning
1-1/4 cups chicken broth, divided
1/2 cup egg substitute

Directions

Cut lemon in half. Rub inside and outside of goose with cut sides of lemon; discard lemon. Sprinkle inside and outside with salt and pepper. Prick skin well. With fingers, carefully loosen skin from goose breast; place bacon strips under skin. Set aside.
For stuffing, in a large skillet, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; stir in the stuffing cubes, sage, salt, pepper and herbs. Add 1 cup broth and egg substitute; toss gently. Stuff the goose body and neck cavities loosely; tie drumsticks together.
Place remaining stuffing in a greased 2-qt. baking dish; drizzle with remaining broth. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking.
Place goose breast side up on a rack in a roasting pan. Bake, uncovered, at 425° for 30 minutes. Reduce heat to 350°. Bake, uncovered, 2-3/4 to 3 hours longer or until a thermometer reads 180° for goose and 165° for stuffing, pricking skin occasionally. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates.
Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover goose with foil and let stand for 20 minutes before removing stuffing and carving goose. Yield: 12 servings (12 cups stuffing).

Nutritional Facts 4 ounces cooked goose with 1 cup stuffing equals 806 calories, 51 g fat (17 g saturated fat), 194 mg cholesterol, 1,012 mg sodium, 28 g carbohydrate, 2 g fiber, 55 g protein.

Originally published as Roasted Goose with Savory Garlic Stuffing in Country Woman Christmas Annual 2009, p47

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