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Goose with Apple-Prune Stuffing

Total Time

Prep: 20 min. Bake: 3 hours


8-10 servings

Does my family like this dish? I guess so—they call it "lip-smacking' goose! We're retired farmers with three children, all grown, and six grandchildren.


  • 1 domestic goose (10 to 12 pounds)
  • Salt
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 6 cups chopped peeled apples
  • 2 cups pitted dried plums (prunes), chopped
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground thyme
  • 1 bay leaf, crumbled
  • 1 cup apple juice
  • 1 egg, lightly beaten
  • 3 to 4 cups coarse bread crumbs
  • GLAZE (optional):
  • 1 cup orange juice
  • 1/2 cup chili sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon garlic powder


  1. Sprinkle inside of goose with salt. Prick skin well; set aside. In a skillet, saute celery, onion and garlic in butter; transfer to a large bowl. Add the next 10 ingredients. Add bread crumbs until stuffing has the desired consistency. Stuff the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until thermometer reads 185°. Drain fat from pan as it accumulates. If desired, make glaze: Combine all ingredients in a saucepan. Cook and stir until bubbly; cook and stir 2 minutes more. Brush over the goose during the last 20 minutes of baking. Remove all stuffing.

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Average Rating:
  • lyricalaska
    Jan 30, 2011

    I've made goose like this for years as did my mom and her mom. Oh yes, her mother's mom too. It is absolutely delicious, moist, not fatty and well, there is nothing else to say but FANTASTIC!

  • janwilkins
    Feb 3, 2009

    No comment left