Christmas Goose with Currant Stuffing recipe (Main Dish)


Yield: 6 servings

1   goose (7 to 8 pounds), giblets removed
1   large yellow onion (chopped)
1   large tart apple (chopped)
¼ cups lower-sodium chicken broth
6 cups toasted fresh bread crumbs
½ cups currants or chopped raisins
¼ cups slivered almonds (toasted)
¼ cups minced parsley
1 teaspoon dried sage leaves
¼ teaspoons each salt and black pepper

Posted by RiVD on Dec 13, 2008


In a small saucepan, combine the onion, apple, and ¼ cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.

In a large mixing bowl, combine onion mixutre, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup broth with bread crumb mixture.

Preheat the oven to 350°F. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1 ½-quart casserole; cover and refrigerate.

Roast goose for 2 to 2 ½ hours or until the thermometer registers 175°F, drain fat often. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin.

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