Roast Goose with Apple and Walnut Stuffing Recipe

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 Updated 09/07/2015

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Don't just moan about using up leftover turkey! You could try goose this Christmas. A traditional festive favourite, this bird is fattier than turkey and thus more succulent. A delicious change for the most important meal of the year.

You may be interested to try this suggested menu:

Starter - Avocado and Grapefruit Salad
Starter - Melon and Prawn Cocktail
Main Course - Goose with Apple and Walnut Stuffing
Main Course - Roast Pheasant with Cranberry Sauce
Dessert - Christmas Pavlova
Dessert - Prune, Apricot and Nut Torte


  • 1lb fresh chestnuts
  • 5lb goose
  • vegetable stock

  • For the stuffing:
  • 2 cups (1lb) pork sausagemeat
  • 2 onions, peeled and chopped finely
  • 2 sticks/stalks celery, chopped
  • 1/2 cup (4oz) shelled walnuts, chopped
  • 2 green apples, peeled, cored and sliced finely
  • 1 egg, beaten
  • 1/4 cup (2oz) butter
  • 1 teaspoon dried sage
  • seasoning
(see measure conversions for more information on quantites)


  1. Cook the chestnuts until tender; to do this slit the outer skin and put the chestnuts into cold water.
  2. Bring to the boil and cook for 5 minutes, then drain and remove the outer and inner skins.
  3. Return the chestnuts to the pan, cover with stock and simmer for half an hour or until tender.
  4. To make the stuffing, fry the sausagemeat gently for about 10 minutes until lightly browned, stirring occasionally.
  5. Remove from the heat and drain off the excess fat.
  6. Melt half the butter in a pan, add the onions, celery and walnuts and fry gently until softened and lightly browned.
  7. Add the apples and cook for a few minutes more.
  8. Remove the pan from the heat, and then stir in the sausagemeat, beaten egg, sage and seasoning to taste.
  9. Preheat the oven to 200oC/400oF/gas mark 6.
  10. Spoon the stuffing into the cavity of the goose.
  11. Place the goose on a rack in a roasting pan, prick all over with a skewer, and then brush with the remaining butter.
  12. Roast in the preheated oven for 1 1/2 hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
  13. 5 minutes before the end of the cooking time drain the chestnuts and heat through in a pan of hot water.
  14. When the goose is cooked, place it on a warmed serving plate.
  15. Drain the chestnuts and arrange around the goose.
  16. Serve hot with gravy, chestnuts, Brussels sprouts, and roast potatoes.

Prep Time: 20 minutes

Cook Time: 180 minutes

Yield: 3 - 6 portions


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