Roast Goose & Stuffing

Roast Goose & Stuffing
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 874.9
  • Total Fat: 74.8 g
  • Cholesterol: 173.4 mg
  • Sodium: 305.0 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 36.6 g

View full nutritional breakdown of Roast Goose & Stuffing calories by ingredient
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Wild goose has very little fat. Using a cooking bag and laying slices of bacon on the breast will keep it moist during baking. Wild goose has very little fat. Using a cooking bag and laying slices of bacon on the breast will keep it moist during baking.
Number of Servings: 12


    1 8 lb Young Goose- 6-8 months old
    2 T Butter Substitute
    1/4 c Onion
    1/4 c Celery
    1/4 c Carrot
    2 C Granny Smith Apple
    3 C Soft Bread Crumbs
    1 Lemon
    4-6 Slices Bacon
    Salt and Pepper, to taste


Preheat your oven to 350 degrees F
An 8 pound goose will take 2 hours at 350 degrees F


1. Empty the body cavity and wash goose inside and out.

2. Marinate the goose overnight to tenderize and to reduce the gamey flavor. Place the cleaned goose in a large roasting pan. Add 1 Tbsp. of Salt and 3 Tbsp. of Apple Cider Vinegar. Cover the bird with cold water and refrigerate over night.


1. Remove the bird from the marinade. Pat dry.

2. Season the inside and out with lemon juice, salt and pepper. Rub it in lightly all over the outside.

3. Coarsely chop the apples, celery, carrots and onions.

4. Melt butter in a cast iron frying pan. Add onion, celery and carrots. Cook until tender.

5. Stir in apple, bread crumbs, salt and pepper.

6. Spoon stuffing lightly into the cavity. Tie the legs together to keep the stuffing in and tuck the wings under the body. Cover breast with bacon slices.

4. Sprinkle flour inside the cooking bag.

5. Slide the goose inside a cooking bag and place in a oven cooking pan.

8. Bake the goose in the oven for 2 hours. The goose will be done when both legs can be moved back and forth very easily.

9. Cut away the top and sides of the cooking bag. Be careful not to get burned by the steam and juices.

10. Remove the bacon from the breasts.

11. Turn the oven temperature up to 450 degrees F and allow the bird to brown. Baste with juices in the pan to keep it from drying out.

Serving Size: Makes 8 servings

Number of Servings: 12

Recipe submitted by SparkPeople user VEHAMILTON1.

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