Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffi

Elevate your holiday feast with this stunning Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing. Perfectly golden and crisp on the outside, this tender goose boasts a savory, herb-packed forcemeat stuffing made with ground pork, breadcrumbs, and aromatic sage and thyme. Paired with a vibrant side of sweet-tart spiced cranberry and apple stuffing, infused with cinnamon, nutmeg, orange zest, and brown sugar, this dish offers a symphony of festive flavors. Roasted to perfection and basted in a white wine or chicken stock glaze, this show-stopping centerpiece is ideal for special occasions, serving up to eight guests. Whether for Christmas, Thanksgiving, or a celebratory dinner, this recipe combines traditional charm with modern gourmet flair.

Nutriscore Rating: 54/100

Prep Time:45 mins

Cook Time:180 mins

Total Time:225 mins

Servings: 8

Ingredients

• 1 approximately 10-12 pounds whole goose
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 stalks celery stalks, finely chopped
• 2 cloves garlic cloves, minced
• 1 pound ground pork
• 1 cup fresh breadcrumbs
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon dried sage leaves
• 1 teaspoon dried thyme
• 1 large egg, beaten
• 1 cup cranberries, fresh or frozen
• 1 large apple, peeled, cored, and diced
• 2 tablespoons brown sugar
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 1 teaspoon orange zest
• 3 tablespoons orange juice
• 1 cup white wine or chicken stock

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the goose by removing any excess fat from the cavity, rinsing it under cold water, and patting it dry with paper towels. Season the skin and cavity with salt and pepper. Set aside.

Step 3

To make the forcemeat, melt 1 tablespoon of butter in a skillet over medium heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes.

Step 4

In a mixing bowl, combine the cooked vegetables with ground pork, breadcrumbs, parsley, sage, thyme, and the beaten egg. Mix well.

Step 5

Stuff the forcemeat lightly into the cavity of the goose, taking care not to overpack.

Step 6

For the spiced cranberry and apple stuffing, melt the remaining tablespoon of butter in a saucepan over medium heat. Add the cranberries, apple, brown sugar, cinnamon, nutmeg, orange zest, and orange juice. Cook for 8-10 minutes, stirring often, until the fruit softens and the mixture thickens slightly. Set aside to cool.

Step 7

Spoon the cranberry and apple stuffing into a separate, oven-safe dish to bake alongside the goose.

Step 8

Truss the goose with kitchen twine to ensure even cooking and to keep the stuffing in place. Place it on a rack in a roasting pan, breast side up.

Step 9

Add the white wine or chicken stock to the bottom of the roasting pan to prevent drippings from burning and to create a base for gravy later.

Step 10

Roast the goose in the preheated oven for about 2 1/2 to 3 hours, or until the internal temperature in the thickest part of the meat (not touching the bone) reaches 165°F (74°C). Baste the goose every 30 minutes with the pan drippings.

Step 11

During the last 30 minutes of roasting, place the dish of cranberry and apple stuffing into the oven to heat through.

Step 12

Once cooked, remove the goose from the oven, tent it with foil, and let it rest for 20 minutes before carving.

Step 13

Slice the goose and serve with the spiced cranberry and apple stuffing on the side. Enjoy!

Nutrition Facts

Serving size	(6719.7g)

Amount per serving	% Daily Value*
Calories	21562.1

Total Fat 1812.3g	0%
Saturated Fat 661.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 5295.5mg	0%
Sodium 12992.0mg	0%
Total Carbohydrate 274.1g	0%
Dietary Fiber 29.7g	0%
Total Sugars 73.3g
Protein 966.1g	0%

Vitamin D 40IU	0%
Calcium 1164.4mg	0%
Iron 139.4mg	0%
Potassium 11843.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.7%

Protein: 18.2%

Carbs: 5.2%