Dinner – Page 2 – Family Feast

You’ll find 14 classic goose recipes that make a holiday meal feel grand without fuss. Each recipe gives clear steps for seasoning, stuffing, and roasting, plus simple sides and sauces that match the bird. You’ll learn how to manage cooking time, keep meat moist, and finish with crisp skin. Pick a regional style, follow the timing cues, and you’ll be ready to carve—there’s one twist you’ll want to try next. Classic English Roast Goose With Apple and Sage A golden, crispy-skinned roast goose stuffed with tart apples and aromatic sage — traditional, cozy, and perfect for holiday feasting. Ingredients: 1 whole goose (10–12 lb / 4.5–5.5 kg), giblets removed and patted dry 2 tsp sea salt 1 tsp freshly ground black pepper 2 apples (such as Bramley or Granny Smith), cored and quartered 1 large onion, quartered 8–10 fresh sage leaves, plus extra for garnish 1–2 sprigs fresh thyme (optional) 1 orange, halved (optional, for added brightness) 2 bay leaves 1 cup chicken or goose stock 2 tbsp honey or malt extract (optional, for glaze) 2 tbsp cider vinegar or balsamic vinegar (for glaze) 2 tbsp melted butter or goose fat (for basting) Kitchen twine How to Make: Preheat oven to 375°F (190°C). Season the goose cavity generously with salt and pepper. Stuff the cavity with apple quarters, onion, sage leaves, thyme and bay leaves (and orange if using). Truss the goose with kitchen twine to keep the stuffing inside and legs compact. Prick the skin all over with a skewer or fork, avoiding the meat, to help release fat. Place the goose breast-side up on a rack in a roasting pan. Pour 1 cup of stock into the bottom of the pan. Roast for 20 minutes per pound (about 3½–4 hours for 10–12 lb), spooning off and reserving the fat from the pan every 30 minutes. After the first 2 hours, brush the skin occasionally with melted butter or reserved fat to promote crisping. For the last 30 minutes, mix honey (or malt) with vinegar and brush over the skin to form a glossy glaze. Check doneness: the thickest part of the thigh should register 165°F (74°C) and juices should run clear. Remove the goose from the oven and let it rest for 20–25 minutes before carving; reserve pan juices for gravy. Carve, garnish with extra sage and apple slices, and serve with roasted potatoes and your favorite sides. Enjoy carving into that crisp, fragrant skin and juicy, flavorful meat — a true English classic on your table! German-Style Roast Goose With Red Cabbage and Dumplings Rich, savory roast goose with tangy red cabbage and soft dumplings — a classic German feast. Ingredients: 1 whole goose (10–12 lb / 4.5–5.5 kg), giblets removed and patted dry 2 tsp kosher salt, plus more for seasoning 1 tsp freshly ground black pepper 1 tsp ground allspice 2 apples, quartered (preferably tart, like Braeburn or Granny Smith) 1 large onion, quartered 4 cloves garlic, smashed 2 sprigs fresh rosemary or 2 tsp dried 2 sprigs fresh thyme or 2 tsp dried 1 cup chicken or goose stock 1 cup dry white wine (optional) For the red cabbage: 1 medium red cabbage, cored and thinly sliced 1 large apple, peeled and grated 1 medium onion, thinly sliced 2 tbsp butter or goose fat 1/2 cup apple cider or apple juice 2 tbsp red wine vinegar 2 tbsp brown sugar or to taste 1 tsp ground allspice Salt and pepper to taste For the dumplings (Semmelknödel-style bread dumplings): 8 cups stale white bread cubes (day-old rolls or baguette), about 10–12 oz / 300–350 g 1 cup whole milk, warmed 2 large eggs 2 tbsp chopped fresh parsley 1 small onion, finely chopped 2 tbsp butter Salt and pepper to taste How to Make: Preheat oven to 375°F (190°C). Season the goose cavity with 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp allspice; stuff with apples, onion, garlic and herbs. Prick the skin all over (avoid piercing the meat) to help render fat, and season the outside with remaining salt, pepper and allspice. Place goose breast-side up on a rack in a roasting pan; pour 1 cup stock into the pan and add wine if using. Roast for about 2 to 2.5 hours (approx. 20–25 min per pound), basting every 30 minutes with pan juices and draining excess fat from the pan into a heatproof container as needed. If skin isn’t crisp near the end, increase oven to 425°F (220°C) for the last 15 minutes to crisp the skin; internal temperature should read 165°F (74°C) in the thickest part. Remove goose to a cutting board and let rest 20–30 minutes before carving; reserve pan juices for gravy. Meanwhile, make the red cabbage: melt butter or goose fat in a large pot over medium heat; add onion and cook until soft, about 5 minutes. Add sliced cabbage and grated apple, toss, then pour in apple cider, vinegar and brown sugar; add allspice, salt and pepper. Cover and simmer gently for 45–60 minutes, stirring occasionally, until cabbage is tender and flavors meld; adjust sweetness or acidity to taste. Make the dumplings: sauté chopped onion in 2 tbsp butter until translucent, let cool slightly. Place bread cubes in a large bowl, pour warmed milk over them, then mix in eggs, parsley, cooled onions, salt and pepper; let sit 10 minutes to soak. With wet hands, form mixture into golf-ball–size dumplings; if too loose, add a little extra bread. Bring a large pot of salted water to a gentle simmer (not a rolling boil) and cook dumplings in batches for about 12–15 minutes until firm and cooked through; remove with a slotted spoon. Make gravy with reserved pan juices: skim off excess fat, place juices in a saucepan, bring to simmer, whisk in a little flour or cornstarch slurry to thicken, season to taste and strain if desired. Carve the rested goose and serve with warm red cabbage and dumplings, spooning gravy over the meat. Enjoy a cozy, festive plate — Prost and guten Appetit! Czech PečEná Husa With Caramelized Onions and Apples Czech Pečená Husa — rich, crispy-roasted goose with sweet caramelized onions and apples. Ingredients: 1 whole goose (about 10–12 lbs / 4.5–5.5 kg), giblets removed Salt and freshly ground black pepper 2 tsp caraway seeds (optional) 2 large onions, thinly sliced 3 apples (preferably firm, e.g., Granny Smith or Braeburn), cored and sliced 2 tbsp vegetable oil or goose fat 1 cup (240 ml) dry white wine or water 2 tbsp honey or brown sugar 2 bay leaves 4–5 juniper berries, lightly crushed (optional) Fresh parsley for garnish (optional) How to Make: Preheat the oven to 325°F (160°C). Pat the goose dry with paper towels. Generously salt and pepper the cavity and skin; sprinkle caraway seeds inside if using. Loosely fill the cavity with half the sliced onions and half the apple slices plus a bay leaf and crushed juniper berries. Truss the goose legs and tuck the wing tips under to keep a compact shape. Place the goose breast-side up on a rack in a roasting pan. Prick the skin all over with a fork or skewer (avoid piercing the meat) to help render fat. Roast for about 2 1/2 to 3 hours (roughly 18–22 minutes per pound), spooning off excess fat into a heatproof bowl every 30–45 minutes. While roasting, heat oil or 1–2 tbsp of reserved goose fat in a skillet over medium heat. Add the remaining onions and cook, stirring, until soft and caramelized, about 15–20 minutes. Add the remaining apples to the skillet and cook a few minutes until they begin to soften. Stir in honey or brown sugar and a splash of wine or water; simmer until glazed and slightly saucy. Keep warm. About 30 minutes before the goose is done, pour 1 cup of wine or water into the roasting pan to keep drippings from burning and baste the bird. Increase oven to 400°F (200°C) for the last 20–30 minutes to crisp the skin, watching closely so it doesn’t burn. Check doneness with a meat thermometer: thickest part of the thigh should reach 165–175°F (74–79°C). Remove the goose and let it rest 20–30 minutes tented with foil. Meanwhile, skim most fat from the drippings, reserving a few tablespoons for flavor. Deglaze the roasting pan with a little wine or water and stir in the caramelized onion-apple mixture to make a pan sauce. Carve the goose, serve with the caramelized onions and apples spooned over, and garnish with parsley if desired. Enjoy this classic Czech pečená husa — crispy, savory, and perfectly balanced with sweet onions and apples! French Orange-Glazed Goose À L’Orange A classic French-style goose glazed with a bright orange sauce — rich, crispy, and impossibly festive. Ingredients: 1 whole goose (10–12 lb), giblets removed and patted dry 2 tsp kosher salt 1 tsp black pepper 1 tsp dried thyme (or 1 tbsp fresh, chopped) 2 oranges, zested and juiced (about 1/2 cup juice) 1/2 cup dry white wine or chicken stock 1/4 cup honey 2 tbsp Dijon mustard 2 tbsp red wine vinegar or sherry vinegar 2 tbsp unsalted butter, chilled and cubed 1 onion, quartered 2 carrots, cut into large chunks 2 celery stalks, cut into large chunks 2 bay leaves 4 cloves garlic, smashed Optional: 1 tbsp Grand Marnier or orange liqueur for finishing Fresh parsley or orange slices for garnish How to Make: Preheat oven to 425°F (220°C). Position rack in lower third of oven. Season the goose cavity with salt, pepper, and half the thyme; stuff with onion, carrots, celery, bay leaves, and garlic. Prick the skin all over with a fork or skewer (avoid piercing meat) to help fat render. Rub the outside with remaining salt, pepper, and thyme. Place the goose breast-side up on a rack in a large roasting pan; reserve pan drippings. Roast at 425°F for 20–25 minutes to brown the skin, then reduce oven to 325°F (160°C). Continue roasting about 2–2½ hours (about 12–15 minutes per pound), basting every 30 minutes with pan drippings and any accumulated fat; tent with foil if skin browns too fast. About 30 minutes before the end of roasting, combine orange zest, orange juice, white wine (or stock), honey, Dijon, and vinegar in a small saucepan and bring to a simmer. Reduce the glaze until slightly thickened, then whisk in chilled butter cubes until glossy; stir in optional Grand Marnier if using. Brush the glaze over the goose and return to oven uncovered for the final 20–30 minutes, basting once more, until an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh. Remove goose from oven, transfer to a cutting board, and let rest 20 minutes. Skim fat from pan drippings, then simmer drippings with remaining glaze to make a sauce, straining if desired. Carve the goose, spoon the orange glaze/sauce over slices, and garnish with parsley or orange slices. Enjoy a savory, citrus-kissed centerpiece that’s crisp, succulent, and perfect for holiday gatherings. Danish Goose With Prunes and Madeira Aromatic Danish goose roasted with sweet prunes and a splash of Madeira — cozy, elegant, and perfect for festive dinners. Ingredients: 1 whole goose (about 10–12 lb / 4.5–5.5 kg), giblets removed 1–1½ tsp salt, plus extra for seasoning 1 tsp black pepper 1 apple, quartered 1 large onion, quartered 2 cups prunes (pitted) 1 cup Madeira wine (or good-quality dry sherry) 1 cup chicken or goose stock 2 bay leaves 4–6 whole cloves 1–2 tbsp honey or dark syrup (optional, for glazing) 2 tbsp butter, melted Fresh parsley or thyme for garnish (optional) How to Make: Pat the goose dry with paper towels and prick the skin all over (take care not to pierce the meat) to help release fat. Season the cavity with salt and pepper, then fill it with the apple, onion, prunes and bay leaves; tuck the cavity closed with kitchen twine or skewers. Rub the outside of the goose with salt and pepper and brush lightly with melted butter. Place the goose breast-side up on a rack in a large roasting pan; pour a little water into the pan to catch drippings. Roast in a preheated oven at 350°F (175°C). Roast about 20 minutes per pound, basting occasionally with pan juices and draining excess fat from the pan into a heatproof container. After about 1½–2 hours, pour the Madeira and stock into the roasting pan around the goose (not over the skin) and scatter the cloves around the fruit in the cavity. Continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is deep golden and crisp; if the skin is darkening too quickly, tent loosely with foil. For a glossy finish, brush the goose with honey or syrup in the last 15 minutes of roasting and return to oven until caramelized. Remove the goose from the oven and let it rest 20–30 minutes before carving so the juices redistribute. While the goose rests, strain the pan juices into a saucepan, skim off excess fat, then simmer with a splash more Madeira or stock to make a warm sauce; adjust seasoning. Carve the goose, spoon the prune-and-Madeira sauce over slices, and garnish with chopped parsley or thyme. Enjoy a festive plate of rich, fruity Danish goose — perfect with roasted potatoes and red cabbage! Hungarian Goose Paprikash With Dumpling Accompaniments A rich, paprika-scented Hungarian goose paprikash with tender dumplings — cozy, festive, and deeply comforting. Ingredients: 4–6 lb (1.8–2.7 kg) goose, jointed into pieces (legs, thighs, breasts) Salt and freshly ground black pepper 2 tbsp lard or goose fat (or vegetable oil) 2 large onions, finely sliced 3 cloves garlic, minced 2 tbsp Hungarian sweet paprika (plus extra for garnish) 1 tsp smoked paprika (optional) 1 tbsp tomato paste 1 cup (240 ml) dry white wine or chicken/vegetable stock 1 1/2–2 cups (360–480 ml) chicken or goose stock 1 bay leaf 1 tsp caraway seeds (optional) 1 cup sour cream, at room temperature 2–3 tbsp all-purpose flour (for thickening, optional) Fresh parsley, chopped (for garnish) For dumplings (egg noodles or nokedli-style dumplings): 2 cups (250 g) all-purpose flour 2 large eggs 1/2 cup (120 ml) water (adjust as needed) 1/2 tsp salt 1 tbsp butter, melted (for tossing) How to Make: Season the goose pieces generously with salt and pepper. Heat the lard or goose fat in a large heavy pot or Dutch oven over medium-high heat. Brown the goose pieces in batches until nicely colored on all sides; remove and set aside. Reduce heat to medium and add the sliced onions to the pot; cook, stirring, until soft and golden, about 10–12 minutes. Stir in the garlic and cook 1 minute more until fragrant. Remove the pot from heat briefly and stir in the sweet paprika (and smoked paprika if using) so it doesn’t burn. Return the pot to the stove, add the tomato paste and cook 1–2 minutes, stirring. Deglaze with the white wine or a splash of stock, scraping up browned bits from the bottom. Return the browned goose to the pot, add the remaining stock, bay leaf, and caraway seeds if using; bring to a gentle simmer. Cover and simmer gently for 1.5–2 hours, or until the meat is tender and nearly falling from the bone. Meanwhile, make the dumpling dough: combine flour and salt in a bowl, whisk eggs with water, then mix into the flour until a sticky dough forms; adjust water or flour for a soft but manageable consistency. Bring a large pot of salted water to a boil. If making small nokedli-style dumplings, drop bits of dough through a spaetzle-maker or colander; if making larger noodles, roll and cut to size. Cook dumplings/nokedli in boiling water until they float and are tender, about 2–4 minutes; drain and toss with melted butter. When the goose is tender, remove pieces to a plate and keep warm. If you prefer a thicker sauce, whisk the flour into the sour cream to temper it, then stir a little hot cooking liquid into the sour-cream mixture to warm it up. Off the heat, stir the tempered sour cream into the pot to create a creamy, tangy sauce. Return goose pieces to the sauce to heat through; adjust seasoning with salt and pepper. Serve the goose paprikash over or alongside the buttery dumplings, sprinkle with chopped parsley and a little extra paprika for color. Enjoy this hearty Hungarian goose paprikash — the dumplings soak up every bit of that lovely paprika sauce! Dutch Oven Slow-Roasted Goose With Root Vegetables A cozy, fragrant slow-roasted goose with caramelized root vegetables — perfect for a holiday centerpiece. Ingredients: 1 whole goose (10–12 pounds), giblets removed and patted dry 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons dried thyme (or 1 tablespoon fresh) 2 teaspoons dried rosemary, crushed (or 1 tablespoon fresh, chopped) 4 cloves garlic, smashed 1 large onion, quartered 2 carrots, cut into large chunks 2 parsnips, cut into large chunks 2 medium potatoes, cut into large chunks 1 small turnip or celery root, peeled and cubed (optional) 2 apples, quartered (optional, for sweetness) 2 tablespoons olive oil 1 cup low-sodium chicken or vegetable stock 1/2 cup dry white wine (optional) 2 bay leaves Fresh parsley or thyme sprigs for garnish How to Make: Preheat the oven to 300°F (150°C). Season the goose inside and out with salt, pepper, thyme, and rosemary; tuck smashed garlic and some onion quarters into the cavity. Truss the legs with kitchen twine and tuck the wings under the bird. Heat olive oil in a Dutch oven over medium-high heat and brown the goose, skin-side down first, 6–8 minutes until golden; flip and brown lightly on the other side, then remove the goose briefly. Add the remaining onion, carrots, parsnips, potatoes, turnip (if using), and apples around the bottom of the Dutch oven. Pour in the stock and wine, nestle bay leaves among the vegetables, and place the goose on top of the veg, breast up. Cover the Dutch oven and transfer it to the preheated oven. Roast slowly for about 3 to 3.5 hours (approx. 20–25 minutes per pound), checking once halfway and basting the goose with pan juices if you like. For crisp skin, uncover and increase oven temperature to 425°F (220°C) for the final 20–30 minutes until the skin is deeply browned and an instant-read thermometer inserted into the thigh reads 165°F (74°C). Remove the goose to a cutting board and rest 20 minutes before carving; skim fat from the pan juices and toss vegetables with a little of the reduced liquid. Carve the goose, arrange on a platter with the roasted root vegetables, garnish with fresh parsley or thyme, and serve with pan jus. Enjoy — rich, tender meat and caramelized veggies make this a holiday hit! Swiss Herb-Crusted Goose With Chestnut Stuffing A festive Swiss herb-crusted goose with savory chestnut stuffing — rich, aromatic, and perfect for holiday gatherings. Ingredients: 1 whole goose (10–12 lb), giblets removed and patted dry 2 tsp kosher salt 1 tsp freshly ground black pepper 2 tbsp Dijon mustard 3 tbsp unsalted butter, softened 2 tbsp chopped fresh thyme 2 tbsp chopped fresh rosemary 2 tbsp chopped fresh parsley 1 tbsp chopped fresh sage Zest of 1 lemon 1 cup chestnuts, cooked, peeled, and roughly chopped (or 1 can vacuum-packed chestnuts, drained) 2 cups day-old bread cubes (preferably crusty bread) 1 small onion, finely chopped 2 celery stalks, finely chopped 1 apple, peeled and diced 2 cloves garlic, minced 1/2 cup chicken or turkey stock (plus extra if needed) 2 tbsp unsalted butter (for stuffing) 1/4 cup dry white wine (optional) 1 tbsp fresh parsley, chopped (for stuffing) Salt and pepper to taste Kitchen twine How to Make: Preheat oven to 350°F (175°C). Season the goose cavity with 1 tsp salt and 1/2 tsp pepper. In a skillet, melt 2 tbsp butter over medium heat; sauté onion, celery, apple, and garlic until softened, about 5–7 minutes. Stir in chopped chestnuts, bread cubes, 1/2 cup stock, 1 tbsp parsley, salt and pepper; remove from heat and let cool slightly. Stuff the goose cavity loosely with the chestnut mixture and tie the legs with kitchen twine; don’t overpack. Mix softened butter, Dijon mustard, herbs (thyme, rosemary, parsley, sage), lemon zest, 1 tsp salt and 1/2 tsp pepper to form the herb crust paste. Spread the herb paste evenly over the goose skin, pressing gently to adhere. Place goose breast-side up on a rack in a roasting pan and pour 1/4 cup water and the white wine (if using) into the pan to catch drippings. Roast for about 2½–3 hours (roughly 20–25 minutes per pound), basting every 30–40 minutes with pan juices and draining excess fat from the pan as needed. Check doneness: the thickest part of the thigh should reach 165°F (74°C) and the skin should be golden and crisp; if skin isn’t crisp, increase oven to 425°F (220°C) for the last 10–15 minutes. Remove goose from oven and let rest, tented with foil, for 20–30 minutes before carving. Meanwhile, skim goose fat from the pan and use drippings to make a simple gravy if desired, thinning with stock and seasoning to taste. Carve and serve slices with the chestnut stuffing and pan gravy. Enjoy — this herb-crusted goose with warm chestnut stuffing will make your holiday table unforgettable! Polish Goose With Sauerkraut and Millet A rustic Polish-style roast goose stuffed with tangy sauerkraut and nutty millet — golden, crispy, and perfect for a festive table. Ingredients: 1 whole goose (about 8–10 lb / 3.5–4.5 kg), giblets removed and patted dry 2 tsp salt, plus extra for seasoning 1 tsp black pepper 1 tsp caraway seeds (optional) 1 large onion, peeled and quartered 2 bay leaves 2 apples, cored and quartered (preferably tart apples) 1 cup sauerkraut, well drained and roughly chopped 1 cup dry millet 2 cups chicken or vegetable stock (for millet) 2 tbsp butter 1 tbsp vegetable oil 1 tbsp honey or sugar (optional, to balance sauerkraut) 1/4 cup chopped fresh parsley 1/4 tsp ground allspice or a pinch of nutmeg (optional) Salt and pepper to taste for the filling How to Make: Preheat the oven to 350°F (180°C). Rinse the millet under cold water, then combine with 2 cups stock in a small pot; bring to a simmer, cover, and cook 12–15 minutes until tender; fluff with a fork and stir in butter; set aside to cool slightly. In a bowl, mix the drained sauerkraut, cooked millet, chopped parsley, caraway seeds, allspice (if using), honey/sugar (if using), and salt and pepper to taste. Season the cavity of the goose with 1 tsp salt and a little pepper; stuff loosely with the millet–sauerkraut mixture and a few apple quarters and a bay leaf. Truss the goose legs and tuck the wing tips under the body; prick the skin lightly in fatty areas with a fork (avoid piercing meat) to help fat render. Rub the goose skin with the oil and sprinkle with remaining salt and pepper; place the remaining apple quarters and onion around the bird in the roasting pan and add the second bay leaf. Roast the goose breast-side up on a rack set over the roasting pan for about 2 to 2½ hours (roughly 20 minutes per pound), spooning off and reserving excess fat from the pan every 30–40 minutes. Increase oven temperature to 425°F (220°C) for the last 15–20 minutes to crisp and brown the skin; watch closely to avoid burning. Check doneness: the thickest part of the thigh should register 165–175°F (74–79°C) and the juices should run clear; if needed, tent with foil and rest a few minutes longer. Transfer the goose to a carving board, let rest 15–20 minutes before carving, and skim or reserve pan juices for gravy if desired. Enjoy carving and serving this hearty, tangy Polish goose — crispy skin, savory filling, and festive flavor in every bite! Swedish Juniper and Juniper Berry Roasted Goose Aromatic Swedish Juniper-Roasted Goose — rustic, piney, and perfect for a cozy holiday feast. Ingredients: 1 whole goose (10–12 lb), giblets removed and patted dry 2 tbsp sea salt 1 tsp black pepper 2 tbsp juniper berries, lightly crushed 2 tbsp fresh thyme leaves (or 2 tsp dried thyme) 2 tbsp fresh rosemary, chopped (or 2 tsp dried rosemary) 1 large onion, quartered 2 apples, quartered (preferably tart variety) 4 cloves garlic, smashed Zest of 1 lemon 1 cup chicken or goose stock 1/2 cup dry white wine (optional) 2 tbsp honey or brown sugar 2 tbsp butter, melted 1 bay leaf Orange slices (optional, for garnish) How to Make: Preheat the oven to 325°F (160°C). Score the goose skin in a diamond pattern, being careful not to cut into the meat. Rub the goose all over with sea salt, pepper, and half the crushed juniper berries. Mix thyme, rosemary, lemon zest, and the remaining juniper berries; stuff this herb mix into the cavity along with the onion, apples, garlic, and bay leaf. Tie the legs together with kitchen twine and tuck the wings under the body. Place the goose breast-side up on a rack in a roasting pan; pour about 1/2 cup stock into the pan. Roast for about 2 1/2 to 3 hours (roughly 15–18 minutes per pound), basting occasionally with pan juices and pouring off excess fat. About 30 minutes before done, mix the wine (if using), honey (or brown sugar), and melted butter; brush over the skin to promote glaze and color. Check doneness with a meat thermometer inserted into the thickest part of the thigh — it should read 165°F (74°C). Remove the goose from the oven and let it rest, loosely tented with foil, for 20–30 minutes before carving. While resting, skim fat from the roasting pan, add remaining stock and simmer the drippings with a few crushed juniper berries to make a simple pan sauce; strain and serve alongside the carved goose. Serve slices of this juniper-scented goose with roasted root vegetables and a splash of the pan sauce — happy, fragrant feasting! Rustic Farmhouse Goose With Garlic and Thyme Rustic Farmhouse Goose With Garlic and Thyme — a golden, crispy-skinned centerpiece perfumed with garlic and thyme that tastes like home. Ingredients: 1 whole goose (10–12 pounds), giblets removed and patted dry 2 teaspoons coarse salt 1 teaspoon freshly ground black pepper 6–8 garlic cloves, smashed 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme) 1 large onion, quartered 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 lemon, halved 1 cup chicken or vegetable stock 2 tablespoons olive oil (or melted goose fat) 1–2 bay leaves Optional: 1 apple, quartered (for cavity) Optional: fresh thyme sprigs for garnish How to Make: Preheat oven to 350°F (175°C). Position a rack in a roasting pan. Trim excess skin and pinch off any large fat deposits from the neck and cavity. Prick the skin all over with a fork or skewer, avoiding piercing the meat. Season the cavity with a pinch of salt and pepper. Stuff with smashed garlic, lemon halves, onion quarters, and apple or extra thyme if using. Rub the outside of the goose with olive oil or melted fat, then season generously with salt, pepper, and thyme leaves. Scatter the chopped carrots, celery, and remaining onion in the roasting pan. Add bay leaves and pour the stock into the pan (not over the goose). Place the goose breast-side up on a rack in the pan. Roast for 2 to 2½ hours, basting every 30 minutes with pan juices, until the skin is crisp and deep golden. If the skin isn’t crisp enough, raise oven to 425°F (220°C) for the last 15–20 minutes, watching closely to avoid burning. Check doneness by inserting a meat thermometer into the thickest part of the thigh—internal temperature should reach 165°F (74°C). Let rest tented with foil for 20 minutes. While the goose rests, skim fat from the pan juices and spoon off into a jar for roasting or gravy. Deglaze the pan with a splash of stock, strain, and reduce to make a simple jus if desired. Carve the goose, serve with roasted vegetables and that herby garlic jus, and garnish with fresh thyme sprigs. Enjoy — the farmhouse flavors and crispy skin make this goose a holiday hero. Festive Goose Stuffed With Dried Fruits and Port Reduction Festive, rich goose stuffed with sweet dried fruits and a glossy port reduction — perfect for a holiday centerpiece. Ingredients: 1 whole goose (10–12 lb), thawed if frozen, neck and giblets removed 1 tsp kosher salt per pound of goose (about 10–12 tsp total) 1 tsp freshly ground black pepper 1 apple, cored and diced 1 onion, finely chopped 1 cup mixed dried fruits (apricots, figs, cranberries, raisins), chopped 1/2 cup toasted walnuts or pecans, roughly chopped (optional) 1/2 cup stale breadcrumbs or day-old bread, torn into small pieces 2 tbsp fresh parsley, chopped 1 tsp dried thyme or 1 tbsp fresh 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg Zest of 1 orange 1/2 cup port wine 2 tbsp honey or maple syrup 2 tbsp melted butter or goose fat 1 cup chicken or turkey stock Extra port (about 1/2–3/4 cup) for reduction 1–2 tbsp balsamic vinegar (optional, for the reduction) Salt and pepper to taste Kitchen twine for trussing How to Make: Preheat oven to 325°F (160°C). Pat the goose dry with paper towels. Prick the skin all over with a fork or skewer, taking care not to pierce the meat; this helps release fat. Season the cavity generously with salt and pepper. In a skillet, melt 1 tbsp butter or a little goose fat over medium heat. Sauté the diced apple and chopped onion until softened, about 5 minutes. Add the chopped dried fruits, toasted nuts (if using), breadcrumbs, parsley, thyme, cinnamon, nutmeg, and orange zest to the skillet. Stir to combine and warm through for 2 minutes. Pour 1/2 cup port and 2 tbsp honey into the pan, let it bubble for a minute to deglaze and moisten the stuffing, then remove from heat and taste; season with salt and pepper. Spoon the stuffing into the goose cavity, packing lightly but not too tight. Truss the bird with kitchen twine to keep the stuffing secure. Rub the outside skin with the remaining melted butter (or goose fat) and season the skin generously with salt and pepper. Place the goose breast-side up on a rack in a roasting pan. Pour 1 cup stock into the bottom of the pan to keep drippings from burning. Roast the goose at 325°F (160°C) for about 2.5–3.5 hours (rough guide: 18–20 minutes per pound), basting occasionally with the pan juices and draining excess fat from the pan as needed. Check doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F (74°C). If the skin isn’t browned enough, increase oven to 425°F (220°C) for the last 10–15 minutes to crisp the skin. Remove the goose from the oven and transfer to a carving board. Tent loosely with foil and rest 20–30 minutes before carving; this helps the juices redistribute. Meanwhile, make the port reduction: pour the roasting pan juices through a sieve into a saucepan, skimming off excess fat. Add 1/2–3/4 cup port and 1–2 tbsp balsamic vinegar (if using). Simmer until reduced by about half and slightly syrupy. Adjust seasoning with salt, pepper, and a little honey if desired. Carve the goose and arrange on a platter. Spoon some port reduction over the slices and serve extra on the side. Finish with a flourish: drizzle more warm port reduction over the carved slices and enjoy the holiday aromas and rich, fruity flavors! Honey-Basted Goose With Mustard and Rosemary Sweet, golden-crisp goose glazed with honey, mustard and rosemary — festive and irresistibly aromatic. Ingredients: 1 whole goose (10–12 lb), giblets removed and patted dry 2 tbsp kosher salt 1 tsp black pepper 3 tbsp Dijon mustard 2 tbsp whole-grain mustard 1/3 cup honey 2 tbsp olive oil 3 sprigs fresh rosemary, leaves chopped (about 1 tbsp) 4 cloves garlic, minced 1 lemon, halved 1 onion, quartered 2 carrots, cut into large chunks 2 stalks celery, cut into large chunks 1 cup chicken or vegetable stock Optional: 1–2 tbsp balsamic vinegar for a touch of tang How to Make: Preheat oven to 375°F (190°C). Position a rack in a large roasting pan. Season the cavity with 1 tbsp salt and a few grinds of pepper; stuff with lemon halves, half the rosemary, and a few onion pieces. Truss the goose legs and tuck the wings under to keep a compact shape. Prick the skin all over with a fork or skewer, avoiding the meat, to help the fat render. Sprinkle the outside with remaining salt and pepper. Place the goose breast-side up on a rack set over the chopped carrots, celery and remaining onion in the roasting pan. Roast 45 minutes to render fat; carefully spoon off excess fat into a heatproof bowl (reserve for roasting potatoes). In a small bowl, whisk together Dijon, whole-grain mustard, honey, olive oil, minced garlic, chopped rosemary and optional balsamic until smooth. Brush the goose all over with about half the honey-mustard glaze. Pour the stock into the bottom of the roasting pan (not over the bird) to keep the pan juices from burning. Continue roasting another 60–90 minutes, brushing with more glaze every 20 minutes, until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C) and the skin is deep golden-brown. If skin browns too quickly, tent loosely with foil and continue cooking to finish. Remove the goose to a cutting board, tent with foil, and rest 20 minutes before carving. While resting, skim fat from pan juices and spoon a few tablespoons of juices and a splash of reserved glaze into the pan, warm and taste to adjust seasoning for a quick sauce. Carve the goose and serve with the glossy honey-mustard pan sauce. Enjoy a crispy, fragrant centerpiece that fills the table with holiday cheer. Spiced Central European Goose With Cider and Allspice () A beautifully roasted whole goose, golden-brown and glistening with a crispy skin, garnished with sprigs of fresh thyme and surrounded by quartered apples, orange halves, and garlic cloves. The goose is presented on an elegant platter, with a small bowl of rich, dark cider-allspice pan sauce beside it. The setting is festive, with warm lighting and seasonal decorations, evoking a cozy, celebratory atmosphere. Aromatic roasted goose spiced with allspice and finished with cider for a crisp, festive centerpiece. Ingredients: 1 whole goose (10–12 lbs), giblets removed and patted dry 2 teaspoons kosher salt 1 teaspoon black pepper 2 teaspoons ground allspice 1 teaspoon ground coriander 1 teaspoon smoked paprika (optional) 1 large onion, quartered 2 apples, quartered 1 orange, halved 4 garlic cloves, smashed 4 sprigs fresh thyme (or 1 teaspoon dried) 1 cup dry cider (apple cider or hard cider) 1/2 cup low-sodium chicken or vegetable stock 2 tablespoons honey or maple syrup 2 tablespoons apple cider vinegar 2 tablespoons unsalted butter, melted Optional: 1–2 carrots and 1 celery stalk, chopped (for the roasting pan) How to Make: Preheat oven to 425°F (220°C). Position a rack in the roasting pan. Pat the goose dry again. Prick the skin all over with a fork or skewer, being careful not to pierce the meat. Mix salt, pepper, allspice, coriander, and smoked paprika. Rub the spice mix all over the goose and inside the cavity. Stuff the cavity with onion, apples, orange, garlic, and thyme. Truss the legs and tuck the wing tips under the bird. Place the goose breast-side up on a rack set over the roasting pan. Scatter carrots and celery in the pan if using. Roast at 425°F (220°C) for 20 minutes to crisp the skin, then reduce heat to 350°F (175°C). Combine cider, stock, honey, and apple cider vinegar. Reserve half the mixture for basting. Roast the goose for about 2 to 2 1/2 hours (roughly 12–15 minutes per pound), basting with the reserved cider mixture every 30 minutes. If the pan juices run low, add a little of the remaining cider mix. Check doneness when the thickest part of the thigh reaches 165–170°F (74–77°C) with an instant-read thermometer. In the last 20 minutes, brush the goose with melted butter for extra color and glaze. Remove the goose from the oven and let it rest 20–25 minutes before carving. Tent loosely with foil while resting. Meanwhile, make a quick pan sauce: pour pan juices into a saucepan, skim excess fat, add the remaining cider mixture, simmer to reduce slightly, and adjust seasoning. Carve the goose and serve with the cider-allspice pan sauce drizzled over the slices. Enjoy — this spiced cider goose is a cozy, festive showstopper with a crisp skin and warm, aromatic flavors. Conclusion You’ve got fourteen regal goose ideas to try, so pick one that fits your time and ingredients. Roasting a goose takes patience; plan for about 20 minutes per pound and rest it 20–30 minutes before carving. Surprisingly, geese yield roughly 40–50% usable meat, so plan portions accordingly. Follow the recipe steps, use a meat thermometer, and baste occasionally. Serve with sturdy sides like potatoes and cabbage for a balanced holiday plate.