Roast Goose with Apple and Wild Rice Stuffing

    3 hours 30 minutes

    For a real Christmas centerpiece, try this roast goose stuffed with a mixture of wild rice, toasted hazelnuts and apple.

    22 people made this

    Serves: 12 

    • 1 (5-6kg) goose
    • 250g wild rice, cooked
    • 75g hazelnuts, toasted and chopped
    • 2 Granny Smith apples, peeled, cored and chopped
    • 1 small onion, chopped
    • 2 teaspoons ground savoury (or thyme)
    • 3 tablespoons fresh parsley, chopped
    • salt and pepper to taste
    • 1 1/3 tablespoons plain flour
    • 1 litre water

    Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

    1. Mix together the cooked rice, nuts, apples, onion and herbs. Season to taste with salt and pepper.
    2. Remove the neck, heart and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed and lace string around the skewers. Truss the bird. Season with salt and pepper on all sides.
    3. Roast in a preheated 170 C oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.
    4. While the goose is roasting, place the neck, heart and gizzard in a saucepan with the water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 500ml. Strain and season the stock to taste with salt.
    5. Pour off all but 1 tablespoon of the fat from the roasting tin. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the tin over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose stock to the pan and whisk until smooth. Taste and season with salt and pepper.
    6. Remove the stuffing from the bird and serve with the goose. Enjoy!

    Watch a video of it being made…

    Roast Goose with Apple, Hazelnut and Wild Rice Stuffing
    Roast Goose with Apple, Hazelnut and Wild Rice Stuffing

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    Reviews in English (18)


    I made this goose for Christmas dinner (plus a duck) to serve 6 adults. While the goose turned out tasty and terrific, the stuffing was a bit greasy. However, I had extra stuffing that I could not fit into the cavity and I had put this into a casserole dish and heated it prior to dinner. This is a better option as it is not so greasy and you can still present it with the meal. Simple recipe but tasty!  -  15 Jan 2005  (Review from Allrecipes USA and Canada)


    My husband made this for Thanksgiving and it turned out great. The goose was very moist.  -  17 Dec 2002  (Review from Allrecipes USA and Canada)


    I usually make "dressing" instead of "stuffing. I goose just renders too much fat. I roast the bird on a rack and stuff it with a couple of quartered apples. I discard the apples but they soak up a lot of goose grease. Turkey comes with my grandmother's cornbread/sage dressing. I do a wild rice dressing, in another dish, to go with goose.  -  18 Dec 2009  (Review from Allrecipes USA and Canada)