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Classic Roasted Goose with Herb Stuffing

This classic roasted goose is a comforting dish perfect for festive family meals, featuring juicy meat, crisp skin, and delicious herb stuffing.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 4200
Ingredients Method Notes

Ingredients
  

For the Goose
  • 1 (10-12 lb) whole goose, giblets removed Choose a well-trimmed goose.
  • 1.5 tsp fine sea salt, plus more for seasoning
  • 0.5 tsp freshly ground black pepper
  • 1 lemon, halved
  • 1 small yellow onion, quartered
  • 2 sprigs fresh rosemary
For the Herb Stuffing
  • 6 cups day-old white bread, cut into 1-inch cubes
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme leaves
  • 1.25 cups low-sodium chicken broth
  • 1 large egg, lightly beaten
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly ground black pepper
For the Gravy
  • 2 tbsp all-purpose flour
  • 2 tbsp reserved goose fat (skimmed from the roasting pan)

Method
 

Preparation
  1. Preheat the oven to 325°F. Take the goose out of the refrigerator 30 minutes before cooking.
  2. Pat the goose dry inside and out with paper towels and prick the skin all over with a fork.
  3. Season the cavity with salt and pepper, and then place lemon halves, quartered onion, and rosemary in the cavity.
Making the Herb Stuffing
  1. Melt butter in a large skillet over medium heat, add diced onion and celery, and cook until softened.
  2. Add garlic, sage, and thyme; cook for 1 minute until fragrant.
  3. Transfer mixture to a large bowl with bread cubes and stir in chicken broth and beaten egg. Season with remaining salt and pepper.
Stuffing and Roasting
  1. Lightly stuff the cavity of the goose with the stuffing mixture.
  2. Set the stuffed goose on a rack in a large roasting pan and roast for 2 1/2 to 3 hours, basting every 45 minutes.
  3. When done, let the goose rest for 20 to 25 minutes under loose foil.
Making the Gravy
  1. In a small saucepan, whisk reserved goose fat with flour over medium heat to make a roux.
  2. Slowly whisk in strained pan drippings and simmer until thickened.
Serving
  1. Carve the goose and serve it with the stuffing and warm gravy.

Notes

This dish is great for holiday dinners or special occasions. Pair it with mashed potatoes, roasted carrots, or a green salad.