As the chilly air settles in and the leaves take on their vibrant hues, the thought of a cozy family gathering around the dinner table is enough to warm anyone’s heart. Imagine the scene: a beautifully golden whole roast goose stuffed with apples and prunes, filling the kitchen with an irresistible aroma that lures everyone toward the warmth of good company and delicious food.
I stumbled upon this delightful recipe one evening while reminiscing over a festive meal shared with loved ones, and it’s quickly become a cherished tradition. Not only does this dish elevate any gathering, but it also dazzles with its layers of flavor—from the sweetness of fruit to the richness of the goose.
You might think such a necessary showstopper is complicated, but I promise you, making a whole roast goose is easier than it sounds! Let’s roll up our sleeves together and savor the holiday spirit in every mouthful of crispy skin, savory stuffing, and luscious gravy. Get ready to impress your guests and delight your family with this memorable meal!
Why is Whole Roast Goose Stuffed with Apples and Prunes a Must-Try?
Unforgettable Aromas: As it roasts, your kitchen will fill with tantalizing scents, drawing everyone to the dinner table.
Elegant Presentation: The golden-brown skin and stuffed cavity create a stunning centerpiece for any celebration.
Flavor Explosion: Sweet apples and prunes elevate the rich flavor of the goose, offering a delightful contrast that excites taste buds.
Perfect for Celebrations: This dish is ideal for holidays or family gatherings, guaranteed to impress your guests.
Easier Than It Seems: With a bit of prep the night before, you’ll find it surprisingly manageable to make this classic dish.
Crowd-Pleasing Comfort: Everyone loves a hearty meat dish, making it a favorite for gatherings, ensuring smiles around the table!
Whole Roast Goose Stuffed with Apples and Prunes Ingredients
For the Goose
• 5 kg free-range goose – A high-quality goose ensures rich flavor and tenderness.
For the Stuffing
• 250 g soft pitted prunes, chopped – Sweetness from the prunes balances the savory goose meat.
• 350 g Bramley apples, peeled, cored, and chopped – Tartness of these apples enhances the stuffing’s flavor profile.
• 4 streaky bacon rashers, chopped – Adds a delightful smokiness and depth to the stuffing.
• 1 onion, chopped – Aromatic base that complements the stuffing well.
• 2 carrots, chopped – Adds natural sweetness and texture.
• 2 celery sticks, chopped – Brings a refreshing crunch and subtle flavor.
For the Liquids
• 2 tbsp brandy – Enhances the overall richness and depth of the gravy.
• 100 ml port – Adds a hint of sweetness for a complex flavor.
• 150 ml red wine – Deepens the gravy flavor with a touch of acidity.
• 500 ml chicken stock, hot – Use high-quality stock for a flavorsome gravy.
Embrace this delightful combination as you prepare to create a stunning whole roast goose stuffed with apples and prunes!
How to Make Whole Roast Goose Stuffed with Apples and Prunes
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Prepare the Goose: The day before you plan to cook, pierce the skin of the goose with a sharp knife all over. Pour a kettle of boiling water over it and pat dry. Chill overnight in the fridge uncovered; this helps crisp the skin!
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Preheat the Oven: On cooking day, set your oven to 220°C/fan200°C/gas 7. In a bowl, mix chopped prunes and apples, season generously, and stuff them into the cavity of the goose. Close with a small metal skewer to keep the stuffing inside.
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Season and Roast: Rub sea salt and black pepper generously over the skin. Place the goose on a rack in a large roasting tin. Roast for 30 minutes, until the skin starts to turn golden brown.
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Slow Cook the Goose: Lower the oven temperature to 180°C/fan160°/gas 4 and continue roasting for another 1½ hours. Check that the juices run clear when a skewer is inserted between the leg and the breast, draining excess fat every 30 minutes.
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Crisp the Skin: About 15 minutes before the cooking time ends, pour a ladleful of cold water over the goose to help achieve a crispy skin. Once it’s cooked, let it rest for 15 minutes before carving.
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Make the Gravy: While the goose roasts, heat 1 tbsp of reserved goose fat in a small pan, adding bacon until golden. Stir in the vegetables and neck bone, frying until well-colored for added flavor.
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Simmer the Flavors: Pour in the brandy, port, and wine, letting it bubble over high heat for 10 minutes. Add hot chicken stock and simmer for 20 minutes. Adjust the thickness with additional stock or water as needed, straining into a jug.
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Serve with Love: Plate up slices of crispy-skinned goose alongside the stuffing and drizzle with your homemade gravy. Watch as your family gathers, eager to savor this delicious dish!
Optional: Garnish with fresh herbs for a pop of color and added freshness.
Exact quantities are listed in the recipe card below.
What to Serve with Whole Roast Goose Stuffed with Apples and Prunes?
As you gather around the table, consider adding these delightful accompaniments to create a meal that’s simply unforgettable.
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Savory Bread Rolls: Soft, buttery rolls are perfect for mopping up the luscious gravy, enhancing that comforting homey vibe.
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Garlic Mashed Potatoes: Creamy, garlicky potatoes add a silky texture, balancing the rich flavors of the goose.
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Honey-Glazed Carrots: Sweet, caramelized carrots provide a beautiful contrast to the savory goose, boosting the meal’s color and flavor.
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Cranberry Sauce: A tangy, sweet condiment that cuts through the richness of the goose, refreshing the palate with every bite.
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Roasted Brussels Sprouts: Crispy, lightly caramelized sprouts add a savory earthiness and a welcome crunch to the meal.
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Apple Cider: A refreshing drink that echoes the sweet notes in the goose’s stuffing, making every sip a celebration.
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Pumpkin Pie: As the grand finale, this warm, spiced dessert brings a festive touch, leaving everyone with sweet memories to cherish.
Elevate your gathering around the table; each bite alongside this heavenly whole roast goose stuffed with apples and prunes is pure magic!
Whole Roast Goose Stuffed with Apples and Prunes Variations
Customize your feast with exciting twists and alternatives, ensuring every bite is just how you like it!
- Dairy-Free: Use olive oil instead of butter to roast the goose and enhance flavor without dairy.
- Vegetarian Stuffing: Swap the bacon with sautéed mushrooms, chestnuts, and fresh herbs for a delightful meatless alternative. The earthy flavors will still deliver a satisfying punch!
- Summer Fruits: Replace prunes with dried apricots and apples with peaches for a fresher, seasonal take on the stuffing. The natural sweetness of summer will shine through!
- Herb Infusion: Add fresh rosemary, thyme, or sage into the stuffing for an aromatic boost that elevates the comforting flavors. Each herb adds a unique dimension to your roast!
- Spicy Kick: Infuse some chopped chili or a pinch of red pepper flakes into your stuffing for those who love a bit of heat in every bite. Just a little spice can ignite the flavor!
- Nut Crunch: Toss in some chopped walnuts or pecans into the stuffing for added texture and a welcome nuttiness. This addition provides a delightful crunch alongside the tender fruit!
- Citrus Zest: Grate some orange or lemon zest into the stuffing mix for a bright citrus note that beautifully complements the sweetness of the fruit and richness of the goose.
- Wine Variety: Swap out red wine for white wine or even a lovely apple cider for a lighter flavor that pairs brilliantly with the sweet stuffing ingredients!
Feel free to mix and match these ideas to create your own signature roast goose!
Expert Tips for Whole Roast Goose Stuffed with Apples and Prunes
- Prep Time Matters: Prepare the goose a day in advance by chilling it overnight. This helps achieve that perfect crispy skin!
- Don’t Skip the Seasoning: Generously season both the skin and stuffing with sea salt and black pepper. This enhances flavor and prevents blandness.
- Monitor the Temperature: Use a meat thermometer to ensure the goose reaches at least 74°C (165°F) to guarantee it’s safe and juicy.
- Drain Excess Fat: Remember to drain off the excess fat while roasting every 30 minutes to avoid overly greasy meat and improve the flavor of the gravy.
- Crisp Skin Trick: A ladle of cold water poured over the goose before finishing can help achieve that beautiful, crispy skin everyone loves.
- Perfect Gravy Consistency: Keep extra chicken stock or water handy to adjust gravy thickness, ensuring it perfectly complements your whole roast goose stuffed with apples and prunes.
How to Store and Freeze Whole Roast Goose Stuffed with Apples and Prunes
Fridge: Store leftover goose in an airtight container for up to 3 days. Keep the stuffing separate for the best texture and flavor preservation.
Freezer: For longer storage, slice the goose and wrap it tightly in plastic wrap, then foil. It can be frozen for up to 3 months, maintaining the taste of your whole roast goose stuffed with apples and prunes.
Reheating: Thaw overnight in the fridge before reheating. Warm in the oven at 180°C (350°F) until heated through, about 20–25 minutes for whole slices.
Gravy Storage: Store leftover gravy in a separate container in the fridge for up to 4 days, or freeze it for up to 3 months. Reheat gently on the stovetop, stirring occasionally.
Make Ahead Options
These whole roast goose stuffed with apples and prunes are perfect for meal prep enthusiasts looking to save time on busy cooking days! You can prepare the stuffing (mixing prunes and apples) up to 24 hours in advance; simply store it in an airtight container in the fridge to keep it fresh. Additionally, you could also pierce and blanch the goose as described in the recipe the day before, and chill it overnight (uncovered) to help achieve that wonderfully crispy skin. When it’s time to roast, follow the final steps as outlined, and you’ll serve up a stunning centerpiece for your family gathering, just as delicious as if you cooked everything fresh that day!
Whole Roast Goose Stuffed with Apples and Prunes Recipe FAQs
How do I select the perfect goose for roasting?
Choosing a high-quality free-range goose is essential for rich flavor and tenderness. Look for a bird that has a plump body and an even layer of fat under the skin. If possible, check for dark spots on the skin, which may indicate spoilage. A 5 kg goose should typically feed 8 to 10 people, making it perfect for family gatherings.
How should I store leftover roast goose?
Absolutely! Store leftover goose in an airtight container in the fridge, where it can stay fresh for up to 3 days. It’s best to keep the stuffing separate to maintain its texture. For longer storage, you can slice the goose and wrap it tightly in plastic wrap followed by a layer of foil; it will keep in the freezer for up to 3 months.
Can I freeze the gravy from my roast goose?
Yes, you can! If you have leftover gravy, store it in a separate container in the fridge for up to 4 days. To freeze, pour it into freezer-safe containers, where it can last for up to 3 months. When you’re ready to use it, reheat gently on the stovetop, stirring occasionally to maintain the desired consistency.
What should I do if my goose skin isn’t crispy?
If your goose skin isn’t crispy, don’t worry! You can remedy this by pouring a ladleful of cold water over the bird about 15 minutes before finishing cooking. The sudden temperature drop helps crisp up the skin. Also, ensure that you’re draining off excess fat every 30 minutes during roasting, as too much fat can lead to soggy skin.
Is there a way to make this dish pet-friendly?
While roasted goose is a delicacy for humans, it’s not suitable for pets, especially those sensitive to rich foods or certain ingredients like onions, which are toxic to dogs. If you want to share a treat, set aside a small piece of cooked goose meat before seasoning it, ensuring it’s plain and without added ingredients.
What can I substitute if I have dietary restrictions?
Very! If you’re looking for alternatives due to dietary restrictions, you can use a different type of fruit for the stuffing. Pears or dried apricots work well. For those who prefer it to be gluten-free, swap the traditional stuffing with gluten-free bread. Just ensure to choose a brand that fits your dietary needs!
Savory Whole Roast Goose Stuffed with Apples and Prunes Delight
Ingredients
Equipment
Method
- Prepare the Goose: The day before you plan to cook, pierce the skin of the goose with a sharp knife all over. Pour a kettle of boiling water over it and pat dry. Chill overnight in the fridge uncovered; this helps crisp the skin!
- Preheat the Oven: On cooking day, set your oven to 220°C/fan200°C/gas 7. In a bowl, mix chopped prunes and apples, season generously, and stuff them into the cavity of the goose. Close with a small metal skewer to keep the stuffing inside.
- Season and Roast: Rub sea salt and black pepper generously over the skin. Place the goose on a rack in a large roasting tin. Roast for 30 minutes, until the skin starts to turn golden brown.
- Slow Cook the Goose: Lower the oven temperature to 180°C/fan160°/gas 4 and continue roasting for another 1½ hours. Check that the juices run clear when a skewer is inserted between the leg and the breast, draining excess fat every 30 minutes.
- Crisp the Skin: About 15 minutes before the cooking time ends, pour a ladleful of cold water over the goose to help achieve a crispy skin. Once it's cooked, let it rest for 15 minutes before carving.
- Make the Gravy: While the goose roasts, heat 1 tbsp of reserved goose fat in a small pan, adding bacon until golden. Stir in the vegetables and neck bone, frying until well-colored for added flavor.
- Simmer the Flavors: Pour in the brandy, port, and wine, letting it bubble over high heat for 10 minutes. Add hot chicken stock and simmer for 20 minutes. Adjust the thickness with additional stock or water as needed, straining into a jug.
- Serve with Love: Plate up slices of crispy-skinned goose alongside the stuffing and drizzle with your homemade gravy. Watch as your family gathers, eager to savor this delicious dish!