Roast Goose with Sage and Onion Dressing
Ingredients
  • 1 9 lb Goose
  • 2tsp Coarse Salt
Dressing
  • 3 med Onions peeled
  • 4 Lrg Granny Smith Apples, peeled, cored and chopped
  • 1/2tsp Freshly Ground Pepper
  • 1Tbsp Butter, cut into tiny bits
Brown Gravy
  • Gizzard, Neck, Heart, Liver and Wing Tips of Goose, chopped
  • 1 Onion, peeled and sliced
  • 1 Carrot, sliced
  • 1-2Tbsp Rendered Goose Fat or Cooking Oil
  • 3C Stock or Beef Bouillon
  • 1/2 Bay leaf
  • 3Sprigs Parsley
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 450 degrees
  2. Rub goose inside and out with the course salt and set aside.
  3. Parboil the onions in boiling water for 5 minutes.
  4. Remove onions with slotted spoon, cool and then chop fine.
  5. In a large bowl, combine onions, chopped apples, sage, pepper and butter.
  6. Just before cooking goose, place stuffing in cavities of the goose.
  7. Sew or skewer the openings and truss goose in usual way.
  8. Roast the goose (note cook's notes below) for the first 15 minutes, then reduce heat to 350 and turn goose on its side.
  9. After 1 hour, turn the goose onto its other side.
  10. For the final 15 minutes, roast the goose on its back.
  11. Baste the goose with about 3 Tablespoons of boiling water about every 20 minutes during the whole period of roasting. Allow about 15 minutes per pound for the total weight of the stuffed goose.
  12. When done, internal temperature should register 180 degrees, the legs should move up and down freely and juices should run a pale yellow.
  13. While goose is roasting, prepare gravy and port wine sauce. See other recipe pages linked for Dressing, Gravy and Port Wine Sauce
Recipe Notes

Notes: to reduce grease, use 2 prong fork and poke goose all over.  Put goose on rack in pan over water.  Steam 1 hour.  Be sure grease is running, if not, poke.  Cut in half, remove backbone and roast at 425 degrees