Roast Goose with Sage Stuffing
Roast goose with sage stuffing is a traditional centerpiece for festive gatherings, especially during the holiday season. The rich, flavorful meat of the goose, complemented by the aromatic sage stuffing and roasted vegetables, creates a dish that is as satisfying as it is elegant. This recipe is a nod to timeless culinary traditions and a celebration of hearty, comforting flavors.
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1
Preheat the oven to 180°C. Clean the goose, pat it dry, and remove any excess fat.
2
In a skillet, melt butter and sauté the chopped onion, minced garlic, and chopped sage leaves until fragrant.
3
In a large bowl, combine the stale bread cubes, the sautéed onion mixture, and chicken stock. Mix well to create a moist stuffing.
4
Season the goose cavity with salt and pepper, then stuff it with the prepared sage stuffing. Tie the legs with kitchen twine.
5
Place the goose breast-side up on a roasting rack set over a pan. Scatter the carrots, celery, and quartered apples around the goose.
6
Brush the goose with olive oil and season the skin with salt and pepper. Roast in the preheated oven for 2.5-3 hours, basting occasionally with the pan drippings.
7
Check the internal temperature of the goose; it should reach 75°C in the thickest part of the breast. Let it rest for 15 minutes before carving.
8
Serve the roast goose with the sage stuffing and roasted vegetables, accompanied by a side of gravy or cranberry sauce.
