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Roast Christmas Goose

 Roast Christmas Goose
I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose. To flavor the meat, Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. -Rosemarie Forcum White Stone, Virginia
10 ServingsPrep: 10 min. Bake: 2-1/4 hours + standing


  • 1 domestic goose (10 to 12 pounds)
  • Salt and pepper
  • 1 medium apple, peeled and quartered
  • 1 medium navel orange, peeled and quartered
  • 1 medium lemon, peeled and quartered
  • 1 cup hot water


  • Sprinkle the goose cavity with salt and pepper. Place the apple,
  • orange and lemon in the cavity. Place goose breast side up on a rack
  • in a large shallow roasting pan. Prick skin well with a fork. Pour
  • water into pan.
  • Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a meat
  • thermometer reads 180°. If necessary, drain fat from pan as it
  • accumulates. Cover goose with foil and let stand for 20 minutes
  • before carving. Discard fruit. Yield: 8 servings.
Nutritional Facts: 4 ounces cooked with skin plus leftovers equals 376 calories, 26 g fat (8 g saturated fat), 108 mg cholesterol, 84 mg sodium, 4 g carbohydrate, 1 g fiber, 30 g protein.