Roast Goose With Sage And Onion Stuffing

Roast Goose with Sage and Onion Stuffing

A classic British centrepiece for Christmas or Michaelmas, roast goose rendered crisp-skinned over a sage and onion stuffing bound with eggs and butter. The bird's own fat bastes the meat while the stuffing soaks up the rich pan juices.

Prep

35 min

Cook

150 min

Total

185 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1 whole goose, dressed weight about 4.5 kg (10 lb), fresh or fully thawed; giblets reserved
• •15 g (1 tbsp + 2 tsp) fine sea salt, plus extra for seasoning
• •3 g (1 tsp) freshly ground black pepper
• •1 whole lemon, halved, for the cavity
• •60 g (¼ cup) unsalted butter, softened, plus extra for the tin
• •80 g (1 oz) fresh sage leaves, finely chopped, about 1 packed cup
• •800 g (1¾ lb) onions (about 4 medium), peeled and finely chopped, British white or brown onions
• •250 g (8½ oz) stale white bread, torn into small pieces (no crusts), about 7 cups loosely packed
• •2 large eggs, lightly beaten, British Lion or equivalent
• •120 ml (½ cup) whole milk, or as needed
• •15 ml (1 tbsp) vegetable or goose fat, for softening the onions
• •500 ml (2 cups) hot chicken or goose stock, from the reserved giblets/neck; homemade preferred
• •15 g (2 tbsp) plain flour, for the gravy

Steps

1. 1 Make the giblet stock: simmer the reserved goose neck, heart, gizzard and wing tips (not the liver) in 1 litre (4 cups) of water with a quartered onion, a bay leaf and a few peppercorns for 60 minutes. Strain and reserve 500 ml (2 cups).
2. 2 Soften the stuffing onions: melt the 15 ml goose fat in a heavy pan over medium heat, add the 800 g chopped onions with a pinch of salt, and cook gently for 18–22 minutes until translucent and soft but not coloured. Stir in the chopped sage and cook 1 minute more. Cool to lukewarm.
3. 3 Make the stuffing: tip the bread into a large bowl, pour over the softened onion and sage and toss. Whisk the eggs with the milk and pour over the bread, mixing gently until evenly moistened; the mixture should hold its shape when squeezed without dripping liquid. Do not pack tightly; a loose stuffing cooks safely and evenly.
4. 4 Prepare the goose: pat the bird thoroughly dry, inside and out, with paper towels. Prick the skin all over the breast and thighs with a fine skewer, taking care not to pierce the flesh beneath. Rub the softened 60 g butter over the breast, then season generously inside and out with 15 g salt and 3 g pepper. Stuff the neck end (not the body cavity) loosely with the stuffing; place any extra in a buttered ovenproof dish to bake alongside for the last 40 minutes.
5. 5 Squeeze the lemon halves into the body cavity and drop them in. Place the goose breast-up on a rack set over a deep roasting tin, pouring 250 ml (1 cup) of the hot stock into the tin. Roast at 220°C (425°F / Gas 7) for 30 minutes to crisp the skin.
6. 6 Reduce the oven to 170°C (325°F / Gas 3) and continue roasting for about 2 hours, basting every 30 minutes with the pan fat and adding the remaining hot stock to the tin as it evaporates. If the skin browns too quickly, tent loosely with foil.
7. 7 Test for doneness: insert a meat thermometer into the thickest part of the thigh without touching bone; it should read 75°C (165°F) and the juices should run clear. A bird of 4.5 kg typically needs 2¼–2½ hours total. Rest the goose, uncovered, on a warm board for at least 25 minutes before carving so the juices redistribute.
8. 8 Bake the extra stuffing dish alongside for the final 40 minutes of roasting, until the centre reaches 75°C (165°F) on a probe and the top is golden.
9. 9 Make the gravy: pour off all but about 30 ml (2 tbsp) of fat from the roasting tin. Set the tin over medium heat, sprinkle in the 15 g flour and stir for 1 minute to a nutty paste. Gradually whisk in 500 ml of the giblet stock, scraping up the browned bits, and simmer for 3–4 minutes until lightly thickened. Season and strain into a warm jug.
10. 10 Carve the goose into legs and breast slices, serve with the sage-and-onion stuffing, the jugged gravy, roast potatoes, brussels sprouts and bread sauce.