Christmas Goose

Hello all. i am going to fix a Christmas Goose this year for the first time. Looking for recipes on glaze and stuffing for this bird. I need something not so different since my mom is a kinda picky eater so I would like to make this a special one so that she won't say "told ya so". If anyone has a very special recipe I may use for this I would greatly appericate it.

My husbands parents serve christmas goose every year they serve it with potato dumplings & saurkraut with a little of the hot grease over the top. sounds strange but is quite good.

Personally, I prefer to just roast the goose with aromatics inside and then make gravy, but if you prefer stuffing and glaze....

Roast Christmas Goose

10 lb goose
3/4 lb sausage meat
1 tb. butter
1 cup diced celery
1/2 cup diced carrot
1/3 cup diced onion
1 clove garlic (minced)
5 cups dried breadcrumbs
1 tsp thyme
1 tsp basil
1/2 tsp sage
1/2-cup chicken stock

Glaze:

1/3-cup liquid honey,
1/4-cup o.j.
1 tsp thyme

Clean, rinse, & dry goose
Fry sausage until brown & drain
In second pan, melt butter & sauté celery, carrots, onion & garlic
Combine sausage, veggies, breadcrumbs, & spices in large bowl.
Moisten with chicken stock & mix well Cover stuffing & refrigerate until just before cooking.
Glaze:
Mix ingredients & set aside
Preheat oven to 400*
Stuff goose
Tie legs & roast, covered, on greased rack for 1 hr
Drain fat every 20 min.
Reduce heat to 325*
Baste bird with glaze & roast, uncovered, 2 hrs or until it reaches 185* on thermometer

I do the same as Vicki & will post that recipe for you, too, but sometimes I use my duck stuffing recipe in a goose. Here's that one:

Roast Duck with Potato Dressing

4 tablespoons butter
3/4 cup onions -- chopped
1/4 cup celery -- chopped--1 stalk
2 cups mashed potatoes -- (2-4 potatoes)
1 1/2 cups soft bread crumbs -- (4-6 slices)
2 eggs -- beaten
2 tablespoons parsley -- snipped
3/4 teaspoon salt
1/2 teaspoon dried marjoram -- crushed
1/8 teaspoon pepper
51 pounds duck

Cook onion & celery in butter until tender. Combine with remaining ingredients, except duck, & mix thoroughly. May cover & refrigerate at this stage. Salt cavity of duck (thawed if frozen) & stuff with dressing. Prick skin of duck all over with a fork. Truss if desired & place bird, breast side up, on a rack in a roasting pan. Roast, uncovered, in 375 degree oven for 1 1/2 to 2 hours. Increase temperature to 425 degrees & roast 15 minutes or more or until leg moves easily & duck is crispy & brown. (If already brown & done, omit this step.) While duck is cooking, bake extra dressing, covered in 1-quart casseraole at 375 degrees for 45 minutes. Makes 3 cups of dressing.
NOTES : May bake all the dressing in a pan instead of stuffing the duck. Stuffing helps flavor it & absorb grease, though. Pricking it, salting it & putting it on a rack help the grease to drain out of the duck.

Roast Goose


Thaw an 8 to 11 pound goose in the refrigerator. Rub inside & out with salt. Place one onion, cut in half & several pieces of celery in cavity. Prick skin all over with a fork. Place on rack in roasting pan. Cook at 400 degrees for 1 hour. Drain off fat. Cook at 325º 1 1/2 to 2 hours more, or until thermometer reads 180º to 185º when inserted in thickest part.

BTW, Vicki (tvlcat): How do you make gravy with the goose? The drippings look so greasy that I just throw them out. I'd like to know so that I can try it with my Christmas goose this year. Thanks.
Merry

first you made me smile remembering who i am :) don't laugh at me, but i use martha stewarts recipe!

Prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.

Prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in 1/2 cup white wine (i prefer to use port), and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.

Vicki,
Couldn't forget you--you have the best recipes!!! I didn't see you for a while & missed you. Thanks for the gravy recipe. I think I can handle that! I might put the goose on the Showtime & see how it does. I'll still get some drippings in the pan--at least I did with the turkey. Thanks again,
Merry

I wanted to say thank you to all that gave me idea's on how to cook my goose. Everyone loved it, maybe this will end up being a tradition, who knows. But than you all.

Cozette