If you ever want to make a truly special meal on Christmas, a roasted goose is the way to go. It is a very labor-intensive meal, but nothing looks more impressive when it is laid out for the Christmas spread! You will more or less be in the kitchen the entire time this is cooking, so realize this before you decide on making this dish for dinner.
10-12 pound goose (trim off excessive fat)
3 ½ c peeled and diced oranges (you can substitute tangerines if you like)
8 c breadcrumbs
1 medium onion, chopped
½ c pine nuts
2 t fresh thyme leaves
1 bay leaf, crumbled
½ c parsley, chopped
½ pound butter
Salt and pepper to taste
To make stuffing:
1. Put butter into a large Dutch oven and melt over medium heat.
2. When butter has melted, add onions and cook until softened and clear.
3. Add pine nuts and cook for three minutes (nuts should be turning brown).
4. Add breadcrumbs, oranges, thyme, and bay leaf. Season with salt and pepper to taste. Lower heat to a simmer to mix ingredients together. When completely combined, add parsley, remove from heat, and allow to cool.
To cook the goose:
1. Preheat oven to 350 degrees Fahrenheit
2. After excess fat has been removed from the goose, use a fork to prick the fatty skin all over the surface (think baked potato in the microwave). Be careful not to go to deep so as not to break the actual meat of the goose. Generally, you will have about ¼” of fat to work with.
3. Pack the goose with the stuffing loosely.
4. In a large roasting pan, place the goose breast side down, lightly season with salt and pepper, and place into oven.
5. Cook for twenty minutes and then prick the skin again.
6. Cook for another twenty minutes and then turn goose so the breast is now upwards. Prick the skin again.
7. Roast for twenty minutes and then baste the goose with the drippings in the pan.
8. Repeat basting every 20 minutes for an hour (total cooking time to this point is two hours).
9. If the goose is not browned, increase heat to 400 degrees. If skin is browned, leave heat at 350 degrees. Continue roasting and basting every twenty minutes until goose is done (internal temperature of 165 degrees).
10. When goose is done, remove from oven, place on cutting board, and allow it to rest for 15-20 minutes prior to carving.
11. Fat rendering can be uses to make gravy for the table (if you dare).
I promised you labor intensive and as you can see, it surely is. This is also a very high calorie, high fat meal, so keep this in mind if you are suffering from health conditions that would prevent you from enjoying this. If the stuffing is cooking inside the goose, the calories and fat content go through the roof. Hey, we did not promise you healthy, we just promised you something that would taste good! After all, it’s Christmas!