[an error occurred while processing this directive] Holiday Roast Goose - Steven and Chris
Holiday Roast Goose

Holiday Roast Goose


Goose is the new Turkey! Well maybe not quite. But it really should be: it takes less time to cook and boasts bold and aromatic flavours. Try chef Jonathan Collins's recipe (with his sausage stuffing) and you'll wonder why you don't make goose more often!

Holiday roast goose


Roast Goose
12 lb Fresh or frozen goose
pinch salt and pepper
1 Cumberland sauce, see recipe
Sausage Stuffing
50 g breadcrumbs
2 sprigs parsley, finely chopped
1 sprig rosemary, finely chopped
1 yellow onion
2 gala apple, peeled, cored and chopped
500 g mild sausage
1 goose liver
1 teaspoon kosher salt
1/2 teaspoon black pepper, fresh cracked


Roast Goose

  1. Preheat oven to 425 F.
  2. Rinse the goose inside and out, and pat dry with paper towel.
  3. Season the neck and body cavities with salt and pepper, and gently pierce the skin with a knife.
  4. Press the sausage stuffing (see recipe below) into the neck cavity, tucking the neck flap under the goose.
  5. Press the stuffing into the body cavity, filling until the stuffing overflows.
  6. Season whole bird with salt and pepper and place on rack in roasting pan.
  7. Roast for 30 minutes at 425°F, reduce to 325°F, estimating 15minutes pet pound.
  8. Brush the skin of the goose with heated cumberland sauce several times, until golden brown.
  9. Remove from oven when goose reaches an internal temperature of 165 F.
  10. Rest for 20-30 minutes before serving.

Sausage Stuffing

  1. Combine breadcrumbs, parsley and rosemary in a food processor and process until finely chopped.
  2. Add onion, apple, sausage meat and goose liver, and season with salt and pepper.


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