Save on Pinterest

Roasted Goose with Savory Garlic Stuffing

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.
  • Total Time
    Prep: 40 min. Bake: 3-1/4 hours + standing
  • Makes
    12 servings (12 cups stuffing)

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

  • Preheat oven to 425°. 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. Transfer to a large bowl; stir in 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, 30 minutes. Reduce heat to 350° Bake, uncovered, 2-3/4 to 3 hours 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 20 minutes before removing stuffing and carving goose.
Nutrition Facts
4 ounce-weight: 806 calories, 51g fat (17g saturated fat), 194mg cholesterol, 1012mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 55g protein.

Recommended Video

Reviews

Click stars to rate