Roast Goose with Savory Sage and Onion 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
• 2 tablespoons fresh sage leaves, finely chopped 2 tablespoons fresh sage leaves, finely chopped
• 200g (7 oz) breadcrumbs 200g (7 oz) breadcrumbs
• 100g (3.5 oz) butter, melted 100g (3.5 oz) butter, melted
• Salt and pepper, to taste Salt and pepper, to taste
• Roasted potatoes and seasonal vegetables, for serving Roasted potatoes and seasonal vegetables, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the chopped onions, minced garlic, fresh sage leaves, breadcrumbs, melted butter, salt, and pepper. Mix well to form a stuffing mixture.
3. 3.
   Remove the giblets from the goose cavity and rinse the goose inside and out with cold water. Pat dry with paper towels.
4. 4.
   Stuff the goose cavity with the sage and onion stuffing, ensuring it is evenly distributed.
5. 5.
   Place the goose on a rack in a roasting pan, breast side up. Prick the skin all over with a fork to allow the fat to render during cooking.
6. 6.
   Roast the goose in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 75°C (165°F) when measured with a meat thermometer inserted into the thickest part of the thigh.
7. 7.
   Baste the goose with its own juices every 30 minutes during cooking.
8. 8.
   Once cooked, remove the goose from the oven and let it rest for 20 minutes before carving.
9. 9.
   Serve the roast goose with the savory sage and onion stuffing, accompanied by roasted potatoes and seasonal vegetables. Pour the pan juices over the meat and vegetables for added flavor.

Treat your ingredients with care...

• Goose — Make sure to remove the giblets from the cavity before cooking. Pricking the skin with a fork helps render the fat and achieve a crispy skin.
• Sage — Use fresh sage leaves for the best flavor. If unavailable, dried sage can be used, but reduce the quantity by half.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine.

Tips & Tricks

• To achieve a crispy skin, start roasting the goose at a high temperature (220°C / 425°F) for the first 30 minutes, then reduce the temperature.
• Save the rendered goose fat for future use in cooking or for making delicious roast potatoes.
• For a festive touch, garnish the serving platter with fresh sage leaves and roasted chestnuts.

Serving advice

Carve the roast goose into thin slices, ensuring each portion has a generous amount of the savory sage and onion stuffing. Serve with roasted potatoes and seasonal vegetables. Pour the flavorful pan juices over the meat and vegetables for added richness.

Presentation advice

Present the golden roast goose on a large serving platter, garnished with fresh sage leaves and roasted chestnuts. Surround it with beautifully arranged roasted potatoes and vibrant seasonal vegetables for an enticing display.