Roast Goose with Sage Stuffing
Roast goose with sage stuffing is a timeless and cherished centerpiece for festive gatherings, especially during the holiday season. The rich, succulent meat of the goose, beautifully complemented by the fragrant and savory sage stuffing and roasted vegetables, creates a dish that is both satisfying and elegant. This recipe is a celebration of classic culinary traditions, offering hearty, comforting flavors that will delight your guests.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 350°F (180°C). Clean the goose thoroughly, pat it completely dry with paper towels, and trim off any excess fat.
2
In a skillet over medium heat, melt the butter. Add the chopped onion, minced garlic, and chopped sage leaves. Sauté until the onion is translucent and fragrant, about 5-7 minutes.
3
In a large bowl, combine the stale bread cubes, the sautéed onion mixture, and chicken stock. Toss to combine until the bread is evenly moistened but not soggy.
4
Season the inside of the goose cavity generously with salt and pepper. Stuff the cavity with the prepared sage stuffing. Use kitchen twine to tie the legs together.
5
Place the goose breast-side up on a roasting rack set inside a large roasting pan. Distribute the carrots, celery, and quartered apples around the goose in the pan.
6
Brush the goose skin with olive oil and season generously with salt and pepper. Roast in the preheated oven for 2.5-3 hours, or until the skin is golden brown and crispy. Baste the goose with the pan drippings every 30 minutes to keep it moist.
7
Use a meat thermometer to check the internal temperature of the goose. It should reach 165°F (75°C) in the thickest part of the thigh. Remove the goose from the oven and let it rest for at least 15 minutes before carving.
8
Carve the roast goose and serve it with the sage stuffing and roasted vegetables. Offer gravy or cranberry sauce as accompaniments.
