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Recipe
Roasted Goose with Traditional German Stuffing
Golden Roast: A Classic German Goose Delight
4.5 out of 5
Indulge in the rich flavors of German cuisine with this exquisite recipe for Roasted Goose with Traditional German Stuffing. This dish is a beloved centerpiece of German holiday feasts and showcases the country's culinary heritage.
Metadata
Preparation time
30 minutes
Cooking time
3-4 hours
Total time
4-4.5 hours
Yields
6-8 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low carb, Keto, Paleo, Gluten-free
Allergens
Wheat (in the bread), Dairy (in the butter)
Not suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free
Ingredients
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1 whole goose (4-5 kg / 9-11 lbs) 1 whole goose (4-5 kg / 9-11 lbs)
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2 onions, finely chopped 2 onions, finely chopped
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4 cloves of garlic, minced 4 cloves of garlic, minced
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200g (7 oz) stale bread, cubed 200g (7 oz) stale bread, cubed
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100g (3.5 oz) bacon, diced 100g (3.5 oz) bacon, diced
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2 tablespoons butter 2 tablespoons butter
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2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
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1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
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1 teaspoon dried marjoram 1 teaspoon dried marjoram
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1 teaspoon dried sage 1 teaspoon dried sage
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Salt and pepper to taste Salt and pepper to taste
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500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
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2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
Nutrition
- Calories: 450 kcal / 1880 KJ
- Fat: 25g (Saturated Fat: 8g)
- Carbohydrates: 15g (Sugars: 2g)
- Protein: 40g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.Rinse the goose thoroughly and pat it dry with paper towels.
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3.In a large bowl, combine the onions, garlic, bread cubes, bacon, butter, parsley, thyme, marjoram, sage, salt, and pepper. Mix well to combine.
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4.Stuff the goose cavity with the prepared stuffing, ensuring it is evenly distributed.
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5.Close the cavity with kitchen twine or skewers to secure the stuffing.
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6.Place the goose on a rack in a roasting pan, breast side up.
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7.Pour the chicken or vegetable broth into the bottom of the roasting pan.
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8.Roast the goose in the preheated oven for approximately 3-4 hours, or until the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.
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9.Baste the goose with its own juices every 30 minutes during cooking.
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10.Once cooked, remove the goose from the oven and transfer it to a serving platter. Tent it with foil and let it rest for 20 minutes before carving.
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11.Meanwhile, strain the pan drippings into a saucepan, discarding any solids. Skim off the fat and bring the drippings to a simmer.
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12.In a small bowl, whisk together the flour and a few tablespoons of water to make a slurry. Slowly whisk the slurry into the simmering drippings until thickened to desired consistency.
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13.Serve the roasted goose with the traditional stuffing and the flavorful gravy.
Treat your ingredients with care...
- Goose — Make sure to rinse the goose thoroughly and pat it dry to remove any excess moisture. This will help achieve a crispy skin during roasting.
- Stale bread — Using stale bread ensures that it absorbs the flavors of the stuffing mixture without becoming too soggy.
- Bacon — Opt for thick-cut bacon to add a smoky and savory taste to the stuffing.
Tips & Tricks
- To achieve a crispy skin, start roasting the goose at a higher temperature (200°C / 400°F) for the first 30 minutes, then reduce the temperature to 180°C / 350°F for the remaining cooking time.
- Save the rendered goose fat for future use in cooking or roasting potatoes for a delicious side dish.
- For a twist on the traditional stuffing, add chopped apples or dried cranberries for a touch of sweetness.
Serving advice
Serve the Roasted Goose with Traditional German Stuffing as the centerpiece of a festive holiday meal. Accompany it with classic German sides such as red cabbage, sauerkraut, and potato dumplings for an authentic experience.
Presentation advice
Present the golden-brown roasted goose on a large platter, garnished with fresh herbs such as parsley and thyme. Surround it with the stuffing and drizzle the flavorful gravy over the slices of meat for an enticing presentation.
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