Roast Goose with Wild Rice Chestnut Stuffing

Experience the elegance of holiday dining with this Roast Goose with Wild Rice Chestnut Stuffing, a recipe that combines rich, traditional flavors with a touch of gourmet sophistication. The tender, golden-crisp goose is infused with aromatic notes of orange, apple, and fresh herbs, while the hearty wild rice stuffing boasts nutty roasted chestnuts, buttery sautéed vegetables, and a savory blend of sage and thyme. Perfect for special occasions or festive gatherings, this showstopping main course delivers a succulent and flavorful centerpiece that’s sure to impress. Learn how to achieve perfectly rendered, crispy skin and juicy meat with our easy-to-follow steps, while keeping the stuffing moist and bursting with seasonal flavor. Serve this masterpiece with your favorite sides for a memorable feast that celebrates the art of roasting.

Nutriscore Rating: 66/100

Prep Time:40 mins

Cook Time:180 mins

Total Time:220 mins

Servings: 6

Ingredients

• 1 about 10-12 pounds whole goose
• 1 cup wild rice
• 3 cups water
• 1 teaspoon salt
• 1 cup chestnuts, roasted and peeled
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 cup chicken broth
• 0.5 teaspoon black pepper
• 1 teaspoon salt (for seasoning the bird)
• 0.5 teaspoon black pepper (for seasoning the bird)
• 1 orange, halved
• 1 apple, quartered

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Rinse the goose thoroughly, removing any excess fat pockets from the cavity. Pat the goose dry with paper towels. Season the inside cavity generously with salt and black pepper.

Step 3

Rub the outside skin of the goose with the cut sides of the orange and apple halves, then tuck them inside the cavity to infuse flavor.

Step 4

Prepare the wild rice by bringing 3 cups of water to a boil in a medium saucepan, adding 1 teaspoon of salt, and stirring in the wild rice. Cook according to package instructions (usually 40-45 minutes) until tender. Drain any excess water and set aside.

Step 5

In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté for 5-6 minutes until softened and fragrant.

Step 6

Add the roasted chestnuts to the skillet along with the sage and thyme, and cook for another minute to combine flavors.

Step 7

Stir the sautéed mixture into the cooked wild rice, then add the chicken broth gradually, mixing until the stuffing reaches your desired consistency. Season with black pepper to taste.

Step 8

Loosely stuff the goose cavity with the wild rice and chestnut mixture. Do not overfill, as the stuffing will expand during roasting.

Step 9

Truss the goose by tying the legs together with kitchen twine to ensure even cooking. Place the goose breast-side up on a rack in a large roasting pan.

Step 10

Prick the skin of the goose all over with a sharp skewer or fork, being careful not to pierce the meat. This helps the fat render out during cooking.

Step 11

Roast the goose in the preheated oven for about 3 hours, or until the internal temperature of the thigh meat reaches 165°F (74°C). Baste the goose every 30 minutes with the rendered fat to keep the skin crispy and flavorful.

Step 12

During the last 30 minutes of cooking, cover the goose loosely with aluminum foil if the skin is browning too quickly.

Step 13

Once cooked, remove the goose from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute evenly.

Step 14

Serve the roast goose with the wild rice and chestnut stuffing on the side, and enjoy your holiday feast!

Nutrition Facts

Serving size	(2205.7g)

Amount per serving	% Daily Value*
Calories	3068.1

Total Fat 182.1g	0%
Saturated Fat 69.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 487.6mg	0%
Sodium 5712.2mg	0%
Total Carbohydrate 258.7g	0%
Dietary Fiber 28.8g	0%
Total Sugars 46.8g
Protein 109.0g	0%

Vitamin D 4.5IU	0%
Calcium 280.1mg	0%
Iron 16.4mg	0%
Potassium 3356.2mg	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: 52.7%

Protein: 14.0%

Carbs: 33.3%