Oven Roasted Stuffed Goose recipe

Roast goose dinner

Here’s the perfect meal for Thanksgiving or Christmas, a plump, golden brown stuffed goose. Imagine being around a table with family or friends and feasting on a lovingly prepared meal of goose with all the trimmings – plus wine and fine conversation in abundance! Speaking of which, we had a grand chat while preparing this special dinner. Our guest was Tim Powers, Vice President of Summa Strategies of Ottawa. Tim was a fascinating guest who told us plenty about political punditry, communications strategies and more.

Serves 6

1 goose
1 bag breadcrumbs
1 cup (250 mL) chopped walnuts
1 cup (250 mL) raisins
1/4 cup (60 mL) diced onion
1/2 cup (120 mL) diced celery
1/2 cup (120 mL) diced apple
3/4 cup (180 mL) melted butter
3 cups (750 mL) chicken broth
1 tsp (4 mL) salt
1/4 tsp (1 mL) freshly cracked pepper

Preheat oven to 350 F (180 C). Add all except the liquid ingredients to a mixing bowl. Stir. Pour in broth and butter and stir until everything is well moistened. Remove innards of goose and stuff the cavities of the bird with the breadcrumb mixture. Place goose on a rack in a low sided pan. Brush with canola oil and season with salt, pepper and rosemary. Tent with foil. Place goose in oven and roast at 25 minutes per pound. Remove tenting foil for last 30 minutes of cooking. Remove from oven and let rest for 25 minutes before carving.