Apple stuffed roast goose recipe

Apple Stuffed Roast Goose recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The apple stuffed roast goose recipe is a delightful and flavorful dish that combines the rich and succulent taste of roasted goose with the sweetness of apples. This recipe takes the traditional roast goose to a whole new level by stuffing it with a delicious mixture of apples, herbs, and spices. The result is a tender and juicy goose with a burst of fruity flavors. Perfect for special occasions or holiday feasts, this recipe is sure to impress your guests with its unique combination of savory and sweet elements.

Keywords: apple, stuffed, roast goose, recipe, holiday

Apple stuffed roast goose recipe details

Apple stuffed roast goose recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

1 medium	goose, 9-10lbs, or 4-5Kg in weight, plucked, cleaned and rinsed throughout
1 medium	onion, peeled
4 medium	cooking apples, eg.Bramleys, peeled, cored and cut into wedges.
250 ml	water
	salt and pepper

Instructions

Preheat the oven to Gas Mark 7, 220°C, 425°F.

Prick the skin of the goose with a fork at about 1-inch or 2-3cm spacing all over. Rub in salt.

Place the onion in the neck cavity and place most of the apple wedges into the main cavity. The remaining apple wedges may be arranged around the side of the goose. Truss the bird and place on its back into a roasting tray. Sprinkle pepper on the breast of the bird. Pour the water into the tray as it will steam into the bird and tenderise the meat.

Roast for an hour. Reduce heat to Gas Mark 4, 180°C, 350°F.

Remove the tray from the oven and turn the bird onto its breast, baste thoroughly and roast for another 15 minutes. Turn onto its side, baste and roast for another 15 minutes and turn onto its other side and repeat for 15 minutes. Turn it breast uppermost, baste thoroughly and roast for a final 15 minutes.

Remove from oven and allow to rest for about 15 minutes before carving.

Discard the onion from the neck, remove one wing and carve as desired. Serve with some of the roast apples, with roast potatoes or other roasted root vegetables.

Do not discard the fat; it is excellent for roasting potatoes and several other purposes. Drain it off and store in a sealed container.

Options:
When available, fresh chestnuts may be used as a stuffing, removed from shell and blanched to remove skins either alone or in combination with prunes in the ratio 2 parts chestnuts to 1 of prunes.

About this recipe:
Until 1940, when my maternal grandfather’s factory was destroyed, my mother used to look after their small flock of geese in its brick floored back yard – within about ½ mile or less than 1Km from the City of London. They were very useful; they provided sufficient meat for their large family on special occasions, the feathers were used to stuff cushions or mattresses, and they were very good burglar alarms and woke the whole household on several occasions.

This recipe was written on a piece of card and found in an old recipe book inherited from my late aunt.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a