Roasted Goose with Apple Rum Stuffing
Elevate your holiday feast with this show-stopping **Roasted Goose with Apple Rum Stuffing**—a recipe that captures the essence of indulgent comfort and festive flavor. Featuring a golden, crispy-skinned goose seasoned with kosher salt and black pepper, this dish is filled with a rich and aromatic stuffing made from tender apples, sweet golden raisins plumped in dark rum, and savory hints of thyme. The addition of orange, garlic, and rosemary infused into the cavity brings an incredible depth of savory-citrus undertones to complement the succulent goose meat. Perfectly roasted and basted with its own flavorful fat, this centerpiece pairs beautifully with seasonal side dishes for an unforgettable meal. Whether you're planning a Thanksgiving gathering or Christmas dinner, this recipe is the ultimate celebration of tradition and gourmet flair.
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Recipe Information
Ingredients
- 1 about 10-12 pounds whole goose
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 4 medium apples (like Granny Smith or Honeycrisp), diced
- 0.5 cup golden raisins
- 0.25 cup dark rum
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 3 tablespoons unsalted butter
- 2 tablespoons fresh thyme leaves
- 2 cups breadcrumbs
- 0.5 cup chicken or goose stock
- 1 orange, halved
- 4 garlic cloves, crushed
- 3 fresh rosemary sprigs
Instructions
Preheat your oven to 375°F (190°C).
Remove the giblets from the goose, rinse the bird inside and out with cold water, and pat it dry with paper towels.
Use a sharp knife to prick the skin of the goose all over, being careful not to pierce the flesh. This helps render the fat during roasting.
Rub the goose thoroughly with kosher salt and freshly ground black pepper, including inside the cavity.
In a small bowl, soak the golden raisins in dark rum and set aside to let them plump up.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened, about 5 minutes.
Add the diced apples, thyme leaves, and the rum-soaked raisins (along with any remaining rum) to the skillet. Cook for another 3-5 minutes, stirring occasionally.
Stir in the breadcrumbs and chicken stock. Mix until the stuffing comes together but isn’t too wet. Adjust seasoning with salt and pepper to taste. Remove from heat and let it cool slightly.
Stuff the goose cavity loosely with the apple rum stuffing. Do not overpack, as the stuffing will expand during cooking.
Place the orange halves, crushed garlic cloves, and rosemary sprigs into the cavity along with the stuffing for added flavor.
Tie the legs of the goose together with kitchen string, and tuck the wing tips underneath the body to prevent burning.
Place the goose on a rack in a large roasting pan, breast-side up. Roast in the preheated oven for 2 1/2 to 3 hours, or until the internal temperature of the thickest part of the meat reaches 165°F (74°C) and the skin is golden and crisp.
Every 30 minutes, carefully remove the excess rendered fat from the pan using a spoon. Save this fat for other cooking purposes, as it is highly flavorful.
Once cooked, remove the goose from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring tender meat.
Serve the roasted goose with the apple rum stuffing on the side, and enjoy!
Nutrition Facts
Calories |
20563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1726.6 g | 2214% | |
| Saturated Fat | 632.7 g | 3164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4733 mg | 1578% | |
| Sodium | 11153 mg | 485% | |
| Total Carbohydrate | 367.2 g | 134% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 159.0 g | ||
| Protein | 848.7 g | 1697% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 938 mg | 72% | |
| Iron | 134.9 mg | 749% | |
| Potassium | 12321 mg | 262% | |
*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.
