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Roast Goose with Molasses Glaze and Apricot Stuffing



Trans-fat Free


Molasses glaze
1 cup molasses
2 teaspoons red hot pepper sauce
1 teaspoon ginger root
fresh, finely chopped
1 teaspoon garlic
½ teaspoon black pepper
coarsely ground
10 pounds goose
1 x salt
to taste
8 ounces onions
1 each celery
stalk, chopped
1 tablespoon vegetable oil
1 tablespoon garlic
½ tablespoon black pepper
1 tablespoon thyme
fresh, or 1 tsp dried
1 tablespoon parsley leaves
fresh, chopped
1 tablespoon sage
fresh, chopped, or 1 ts dried, rubbed
1 cup apricots, dried
2 cups cornbread
day-old, crumbled
1 x salt
to taste
1 Ea eggs
1 ½ cups chicken broth
1 x apples
small, for garnish
1 x grapes, seedless
for garnish


To Make Molasses Glaze: In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic, and coarsely ground black pepper.

Mix well and set aside.

To Make Roast Goose: Preheat oven to 425℉ (220℃).

Remove giblets from goose to use another time.

Rinse goose in cold water, removing as much fat as possible from body cavity.

Pat goose dry with paper towels.

Pierce skin all over with tines of large fork.

Season goose with salt insode and out.

Arrange beast side up on rack in large shallow roasting pan.

Roast at 425F for 15 minutes.

Reduce oven temperature to 350℉ (180℃).

Continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180F.

(Make sure thermometer does not touch bone.) Drain off all fat from pan.

Brush some of molasses glaze completely over goose.

Continue roasting 20 minutes, brushing with molasses mixture after 10 minutes.

Remove goose from oven.

Cover with foil and let stand 15 minutes before carving.

To Make Apricot Stuffing: While goose is roasting, butter deep 1½ quart casserole.

In medium skillet, sauté onion and celery in hot oil over medium-high heat until soft, about 4 to 5 minutes.

Pour into large bowl. Add garlic, cracked pepper, thyme, parsley, sage, apricots, corn bread, and salt to taste.

Toss to mix.

Set aside.

In small bowl whisk together egg and stock. Pour over stuffing. Mix well.

(Mixture will seem soupy.) Pour into baking dish.

Bake at 350℉ (180℃) for 40 minutes until hot in center.

To serve the whole thing: Arrange goose on serving platter.

Garnish with apples and grapes.

Carve goose.

Serve with apricot stuffing.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1355g (47.8 oz)
Amount per Serving
Calories 214836% of calories from fat
 % Daily Value *
Total Fat 85g 131%
Saturated Fat 32g 162%
Trans Fat 0g
Cholesterol 956mg 319%
Sodium 1161mg 48%
Total Carbohydrate 24g 24%
Dietary Fiber 1g 4%
Sugars g
Protein 522g
Vitamin A 12% Vitamin C 144%
Calcium 34% Iron 188%
* based on a 2,000 calorie diet How is this calculated?


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