Fruit Stuffed Goose Recipe

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 Updated 08/07/2015

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A traditional favourite at Christmas and a welcome change from turkey.

You may be interested to try this suggested menu:

Starter - Avocado Cream Terrine
Starter - Goats Cheese, Pear and Walnut Salad
Main Course - Fruit Stuffed Goose
Main Course - Parcels of Ricotta and Spinach
Dessert - Cranberry Cheesecake
Dessert - Christmas Chestnut Bombe


  • 1 ready to eat goose weighing 7lbs
  • 8 floz pint chicken stock
  • 2 tablespoons oil
  • salt and pepper

  • For the stuffing:
  • 4 Cox apples, peeled and coarsely grated
  • 7oz ready to eat dried apricots, cut into fine strips
  • 1 large carrot, peeled and coarsely grated
  • 7oz walnut halves, coarsely chopped
  • 1lb onions, peeled and finely chopped
  • 7oz streaky bacon smoked, diced
  • juice of 1 lemon
  • 1 tablespoon oil
  • 4 tablespoons brandy
  • 1/2 teaspoon mixed spice
(see measure conversions for more information on quantites)


  1. Put the apricots into a bowl with the brandy and leave to soak.
  2. Sprinkle the apple and carrots with the lemon juice.
  3. Heat the oil in a large frying pan and cook the onions gently until soft.
  4. Add the bacon and mix in the grated carrot and apple.
  5. Season and cook gently for about 10 minutes.
  6. Remove the pan from the heat and mix in the nuts, apricots, brandy and spice.
  7. Season with salt and pepper and mix well.
  8. Stuff the neck of the goose and secure the flap with trussing threads or cocktail sticks.
  9. Put the goose on a rack in a roasting tin and rub with oil.
  10. Cook for an hour at 230 degrees C.
  11. Pour the stock over the goose.
  12. Lower the oven temperature to 180 degrees C.
  13. Cook for a further hour or until the juices run clear, basting frequently with the pan juices.
  14. Use the pan juices to make gravy.

Prep Time: 35 minutes

Cook Time: 120 minutes

Yield: 4 - 6 portions


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