Holiday Goose
A succulent roasted goose filled with tart apples, onion, and celery tops, seasoned with paprika, thyme, parsley, and wine. Perfect for festive occasions or special gatherings, its crispy skin and flavorful stuffing make it a memorable centerpiece for any holiday table.
Ingredients
Instructions
- Rub the goose inside with salt and pepper.
- Fill the cavity with chopped tart apples, onion, and celery tops.
- Truss the bird.
- Place the goose in foil, then add melted butter, paprika, salt, pepper, thyme, parsley, and wine.
- Completely cover the goose with foil.
- Roast in a 350°F oven, basting often.
- When done, remove the foil from the top and brown the goose.
- Remove the stuffing and discard before serving.
Tips & Substitutions
For a juicy goose, consider brining it overnight in a saltwater solution, which enhances moisture retention. If tart apples are unavailable, Granny Smith apples are an excellent substitute. Ensure you baste the goose frequently during roasting to achieve a beautiful golden-brown skin. If you have leftover stuffing, use it to accompany a dish like Palatschinken (Viennese Pancakes).
Serving Suggestions
Serve the roasted goose with classic sides like roasted root vegetables or creamy mashed potatoes for a festive meal. A side of cranberry sauce can complement the richness of the goose beautifully. Pair it with a glass of dry red wine, which echoes the flavors from the dish, or try serving it alongside Ice Box Fruitcake for a delightful contrast in texture.
Storage & Reheating
Store leftover goose in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing portions wrapped tightly in plastic wrap and then in foil, which can last up to 3 months. To reheat, place the goose in a preheated oven at 350°F until warmed through, basting occasionally to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Goose contains roughly 77 calories, with 3g protein, 7g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 1237mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long should I roast the goose?
Roasting time typically depends on the weight of the goose; a general rule is about 20 minutes per pound at 350°F. Always check for an internal temperature of 165°F in the thickest part of the meat to ensure it is safely cooked.
Can I use a different type of wine?
Absolutely! While dry red wine adds depth to the flavor, you can substitute it with white wine or even apple cider for a sweeter note. Just be mindful that the flavor profile will change slightly with these alternatives.
What should I do if the skin isn't browning?
If the skin isn't browning as desired, remove the foil during the last 30 minutes of roasting to allow the skin to crisp up. You can also increase the oven temperature to 400°F for the final stages, but watch closely to prevent burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).