Roast Goose With Stuffing

Prove your cookery skills before your Valentine with roast goose with stuffing recipe. He/she would surely appreciate your idea of this Valentine Day recipe.



Goose 9 -12 lb 1
Tart Apple 1
Dried figs 10
Corn bread 2 1/2 cup
Salt to taste
Pepper to taste
Parsley 3 tbsp
Fresh savoury 2 tsp
For the gravy:
Reserved goose broth 1 1/2 cup
Flour 1-2 tbsp


How to make roast goose with stuffing:
  • Peel and dice the apple.
  • Quarter the figs.
  • Crumble the corn bread.
  • Grind the pepper.
  • Chop the parsley and savoury.
  • Remove the neck and gizzard and let simmer lightly in a saucepan with about 1 qt of water for several hours while partially covered.
  • Reduce to about 2 cups and season with salt. Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting.
  • Stuff, lace, and truss the bird and roast in a 325 degrees oven, breast down, for 1 1/2 hrs. Draw off fat as it accumulates.
  • Turn and roast for another 1 1/2 hrs (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body.
  • Remove when done and let rest on a heated serving platter while you prepare the gravy. Pour off all but 2 tbsp of the fat and sprinkle with the flour.
  • Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits.
  • Add the broth and stir until smooth. Season to taste with salt and pepper and serve in a boat with goose.