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Roast Goose with Stuffing


Roast Goose with Stuffing recipe













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium


1 each goose
9 to 12 pounds
1 each Granny Smith apples
peeled and diced
10 each figs
dried, cut in quarters
2 ½ cups cornbread
1 x salt
to taste
1 x black pepper
to taste
3 tablespoons parsley leaves
2 teaspoons savory
fresh, chopped
2 tablespoons all-purpose flour


Remove the neck and gizzard and place in a saucepan with about 1 quart of water and let simmer lightly for several hours while partially covered.

Reduce to about 2 cups and season with salt.

Mix remaining ingredients, except for gravy (reserved goose fat), together and adjust seasoning by tasting.

Stuff, lace, and truss the bird and roast in a 325 degree F oven, breast down, for 1½ Hours.

Draw off fat as it accumulates.

Turn and roast another 1½ hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body.

Remove when done and let rest on a heated serving platter while you prepare the gravy.

Pour off all but 2 tablespoons of the fat and sprinkle with the flour.

Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits.

Add the broth and stir until smooth.

Season to taste with salt and pepper and serve in a boat with goose.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 1234% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 18%
Sugars g
Protein 3g
Vitamin A 8% Vitamin C 12%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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