Roasted Goose with Traditional German Stuffing

Ingredients

• 1 whole goose (4-5 kg / 9-11 lbs) 1 whole goose (4-5 kg / 9-11 lbs)
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 200g (7 oz) stale bread, cubed 200g (7 oz) stale bread, cubed
• 100g (3.5 oz) bacon, diced 100g (3.5 oz) bacon, diced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 teaspoon dried sage 1 teaspoon dried sage
• Salt and pepper to taste Salt and pepper to taste
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the goose thoroughly and pat it dry with paper towels.
3. 3.
   In a large bowl, combine the onions, garlic, bread cubes, bacon, butter, parsley, thyme, marjoram, sage, salt, and pepper. Mix well to combine.
4. 4.
   Stuff the goose cavity with the prepared stuffing, ensuring it is evenly distributed.
5. 5.
   Close the cavity with kitchen twine or skewers to secure the stuffing.
6. 6.
   Place the goose on a rack in a roasting pan, breast side up.
7. 7.
   Pour the chicken or vegetable broth into the bottom of the roasting pan.
8. 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.
9. 9.
   Baste the goose with its own juices every 30 minutes during cooking.
10. 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.
11. 11.
    Meanwhile, strain the pan drippings into a saucepan, discarding any solids. Skim off the fat and bring the drippings to a simmer.
12. 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.
13. 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.