Stuffed Roast Goose

Special Occasions

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In addition to winter entertaining, goose in one form or another has traditionally been served on St Martin’s Day (Nov. 11). This dish, once common only to the noble, is still served mostly on special occasions and finer restaurants.

Stuffed roast goose with trimmings and gravy.

  • 6-7 lb goose
  • salt and pepper for tenderizing and flavor
  • 2 buds crushed garlic dill seed
  • 2 onions
  • 2 lb apples
  • 1 cup diced prunes
  • ½ cup raisins
  • other dried fruit based on preference
  • 1 cup mead or Tokay wine ground cloves and ginger for flavor

Wash a 6-7 lb goose and rub all over with salt, pepper, several buds crushed garlic (or garlic powder) and dill seed. Smother inside and out with thickly sliced onions and let stand covered at room temp 3-4 hours or refrigerate overnight.

When ready to cook, discard onions, place goose on rack in roaster and stuff with tart cooking apples, peeled, cored and quartered. Intersperse apple with 1 c diced, plumped prunes and/or mixed dried fruit and 1/2 c plumped raisins. The cavity may be tightly packed because apples decrease in volume during cooking.

Sew up neck and tail opening, tie legs together with string and bake uncovered in pre-heated 350°-375° oven about 20-25 min per lb or until fork tender. During roasting prick goose with fork to release excess fat.

Baste with 1 c mead or Tokay wine and pan drippings.

Sprinkle sliced goose with a little ground cloves and ginger just before serving.

Serve with buckwheat, barley or millet on the side.