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Roast goose with sage stuffing and roasted vegetables
Perfectly roasted goose with a moist sage stuffing

Holiday Roast Goose with Savory Sage Stuffing

Author: Flavelo
Recipes Main Courses
Roast goose is the uncrowned queen of the holiday table. The meat is dark and rich, hidden beneath a thick layer of fat that naturally bastes the bird as it roasts. The sage stuffing serves as both a side dish and a seasoning agent: its earthy, herbal aroma permeates the bird from the inside, while the bread soaks up the savory juices. A true classic defined by the contrast between crispy skin and meltingly tender meat.
🕒 Prep Time 45 mins
🍳 Cook Time 3 hrs
⌛ Total Time 4 hrs 10 mins
🍽️ Servings 6 servings
🔥 Calories 950 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large roasting pan with rack
  • Kitchen twine
  • Meat thermometer
  • Aluminum foil

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Clean the goose and remove loose fat from the cavity. Pat completely dry inside and out with paper towels. Season generously with salt and pepper.

Tip: Wet skin steams instead of crisping. A bone-dry surface is essential for that golden crunch.
2 ✓

For the stuffing: Melt butter and sauté the chopped onion, minced garlic, and chopped sage.

Tip: Sage releases its oils best in warm fat.
3 ✓

Pour the onion mixture over the bread cubes, add the stock, and toss. It should be moist but not soggy.

Tip: Too much liquid will make the stuffing heavy and may prevent the bird from cooking evenly.
4 ✓

Loosely fill the goose cavity with stuffing. Secure the opening with skewers or twine and truss the legs.

Tip: Stuffing expands as it cooks. If packed too tight, the center won't reach a safe temperature.
5 ✓

Prick the skin all over (especially thighs and breast) with a fork, being careful not to pierce the meat.

Tip: This allows the rendering fat to escape. Trapped fat makes the bird greasy.
6 ✓

Place the goose breast-side up on a rack in a roasting pan. Add chopped carrots, celery, apples, and a splash of water to the bottom of the pan.

Tip: The vegetables prevent the drippings from burning and smoking.
7 ✓

Roast at 350°F (180°C) for 2.5 to 3 hours. Baste with the rendered fat every 30 minutes.

Tip: Basting helps brown the skin evenly.
8 ✓

Check internal temperature at the thickest part of the thigh (min. 165°F / 75°C). Rest for 20 minutes before carving.

Tip: Resting allows juices to redistribute. Cutting too soon results in dry meat.

Recipe FAQ

What do I do with all the fat?
Do not throw it away! Strain it into a jar and keep it in the fridge. 'Liquid Gold' goose fat makes the best roasted potatoes.
How do I get crispy skin?
Heat and dryness are key. Pat the skin completely dry before roasting, and prick the skin to let the fat render out.

Ingredients

  • 1 whole goose (8-10 lbs)
  • 6 cups dried bread cubes
  • 4 tbsp butter
  • 1 medium onion
  • 2 cloves garlic
  • 1 bunch fresh sage leaves
  • 1 cup chicken or goose stock
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 1 tbsp olive oil
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 2 whole apples