Apple Stuffed Roast Goose

    Apple Stuffed Roast Goose

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    16 people made this

    When you have a lot of people for a special occasion, try roasting a whole goose! It will make your Christmas unforgettable.

    Serves: 6 

    • 10 slices of bread, cubed
    • 150g currants
    • 4 apples, peeled and sliced
    • 1 tablespoon dried thyme
    • salt and pepper, to taste
    • 50g butter, melted
    • 1 tablespoon vegetable oil
    • 4 tablespoons water
    • 1 goose
    • 1 onion, diced
    • 1 carrot, diced
    • 1 stalk celery, diced
    • 1 clove garlic, diced
    • 1 bay leaf
    • 3 cloves
    • 1 sprig fresh thyme
    • 1 sprig fresh marjoram
    • 4 tablespoons white wine
    • 1 tablespoon tomato paste
    • 300ml chicken stock
    • 1 tablespoon cornflour

    Preparation:30min  ›  Cook:4hours  ›  Ready in:4hours30min 

    1. Make the stuffing: in a bowl, combine bread, currants, apples, dried thyme, salt, pepper and butter.
    2. Rinse the goose inside and out and dry with paper towels. Fill it with stuffing, truss it and prick all over with a sharp skewer.
    3. Heat the oil in a large ovenproof casserole and sear the goose on all sides. Add a little water, cover and cook 1 hour at 190 degrees C.
    4. In a bowl, mix the onion, carrots, celery, garlic, bay leaf, cloves, thyme and marjoram. Arrange around the goose. Continue cooking without the lid, about 20 minutes per 500g of goose. Remove the fat while cooking. Add water if necessary so it doesn't burn.
    5. Remove the goose and transfer to a large dish. Cover with foil to keep warm.
    6. Remove any fat from the casserole, then add the wine, tomato paste and stock. Simmer 15 minutes then strain out the gravy. Thicken with cornflour if necessary.

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