Christmas Goose with Orange Glaze Recipe

Christmas Goose with Orange Glaze Recipe
Christmas Goose with Orange Glaze Recipe photo by Taste of Home
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Christmas Goose with Orange Glaze Recipe

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Steeped in tradition and rich with flavor, a holiday goose is an impressive centerpiece to your meal. The delicious aroma and tangy orange sauce make this a bird even Scrooge would love. —Terri Draper, Columbus, Montana
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 2-3/4 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 2-3/4 hours + standing

Ingredients

  • 1 domestic goose (10 to 12 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 6 small navel oranges, divided
  • 1/3 cup light corn syrup
  • 2 tablespoons sugar

Directions

Sprinkle goose with salt, sage and pepper; prick skin well with a fork. Cut three oranges into quarters; place in goose cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. (Cover loosely with foil if goose browns too quickly). If necessary, drain fat from pan as it accumulates.
Cut peel from remaining oranges into long thin strips; cut oranges into sections, discarding membranes. Set aside.
Place goose on a serving platter; cover and let stand for 15 minutes. Meanwhile, in a small skillet over medium heat, cook and stir corn syrup and sugar until sugar is dissolved. Stir in orange sections and peel; heat through.
Brush glaze over goose. Spoon orange sections and peel around goose. Yield: 10 servings.
Originally published as Christmas Goose with Orange Glaze in Taste of Home December/January 2011, p28

Nutritional Facts

6 ounce-weight: 725 calories, 47g fat (15g saturated fat), 196mg cholesterol, 394mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 55g protein.

  • 1 domestic goose (10 to 12 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 6 small navel oranges, divided
  • 1/3 cup light corn syrup
  • 2 tablespoons sugar
  1. Sprinkle goose with salt, sage and pepper; prick skin well with a fork. Cut three oranges into quarters; place in goose cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan.
  2. Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. (Cover loosely with foil if goose browns too quickly). If necessary, drain fat from pan as it accumulates.
  3. Cut peel from remaining oranges into long thin strips; cut oranges into sections, discarding membranes. Set aside.
  4. Place goose on a serving platter; cover and let stand for 15 minutes. Meanwhile, in a small skillet over medium heat, cook and stir corn syrup and sugar until sugar is dissolved. Stir in orange sections and peel; heat through.
  5. Brush glaze over goose. Spoon orange sections and peel around goose. Yield: 10 servings.
Originally published as Christmas Goose with Orange Glaze in Taste of Home December/January 2011, p28

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