Enjoy the flavors of autumn in this hearty, fragrant roast.
Roast Goose with Apple Stuffing
- Prep Time 1 hr 30 min
- Total 5 hr 10 min
- Servings 8
- Ingredients 14
Ingredients
- 1 whole goose, 8 to 10 pounds, thawed if frozen
- 2 cups water
- 1 small onion, sliced
- 3/4 teaspoon salt
- 6 cups soft bread crumbs (9 slices)
- 1/4 cup butter or margarine, melted
- 1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves
- 3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 medium tart apples, chopped (3 cups)
- 2 medium celery stalks (with leaves), chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 1/4 cup Gold Medal™ all-purpose flour

Make With
Gold Medal Flour
Instructions
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Step1Remove excess fat from goose.
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Step2Heat giblets, water, sliced onion and 3/4 teaspoon salt to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 1 hour or until giblets are tender. Strain broth; cover and refrigerate. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the flour in large bowl.
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Step3Heat oven to 350°F. Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Fasten opening with skewers, and lace with string. Pierce skin all over with fork.
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Step4Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
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Step5Roast uncovered 3 to 3 1/2 hours (if necessary, place tent of aluminum foil loosely over goose during last hour to prevent excessive browning), removing excess fat from pan occasionally, until thermometer reads 180°F and juice of goose is no longer pink when center of thigh is cut. The center of the stuffing should be 165°F. Place goose on heated platter. Let stand 15 minutes for easier carving.
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Step6Pour drippings from pan into bowl; skim off fat. Return 1/4 cup drippings to pan (discard remaining drippings.) Stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat.
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Step7Add enough water to reserved broth, if necessary, to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy.
Nutrition
845
Calories
55 g
Total Fat
59 g
Protein
27 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 845
- Calories from Fat
- 495
- Total Fat
- 55 g
- Saturated Fat
- 16 g
- Cholesterol
- 195 mg
- Sodium
- 1000 mg
- Potassium
- 910 mg
- Total Carbohydrate
- 27 g
- Dietary Fiber
- 3 g
- Protein
- 59 g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 42%
- 42%
Exchanges:
1 Starch; 1 Fruit; 8 High-Fat Meat; 2 Fat;Tips from the Betty Crocker Kitchens
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