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Roast goose with sage stuffing and roasted vegetables
Perfectly roasted goose with a moist sage stuffing

Classic Roast Goose with Sage Stuffing

Author: Flavelo
Recipes Main Courses
Stuffed roast goose is the uncrowned queen of the festive table. The goose meat is dark and full of character, with a thick layer of fat under the skin that continuously bastes and flavours the meat during roasting. The sage stuffing is not just a side dish but a seasoning: the herbal, earthy aromas permeate the bird from the inside, while the bread soaks up the precious juices. A true classic where the contrast between crisp skin and tender meat is key.
🕒 Prep Time 45 mins
🍳 Cook Time 3 hrs
⌛ Total Time 4 hrs 10 mins
🍽️ Servings 6 servings
🔥 Calories 950 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large roasting tin with rack insert
  • Cocktail sticks or kitchen string
  • Meat thermometer
  • Foil

Allergen Information

⚠️ Milk (butter)
⚠️ Cereals containing gluten (bread)

Instructions

1 ✓

Clean the goose and remove the fat from the cavity. Wash it, then pat completely dry inside and out with kitchen paper. Season thoroughly with salt and pepper (inside too!).

Tip: Wet skin steams rather than roasts. A dry surface is essential for crispy skin.
2 ✓

For the stuffing: melt the butter, sauté the finely chopped onion, crushed garlic, and chopped sage.

Tip: Sage essential oils release best in warm butter.
3 ✓

Pour the onion mixture over the bread cubes, add the stock, and mix. It shouldn't be mushy, just moist.

Tip: If the stuffing is too wet, it will make the goose soggy inside.
4 ✓

Fill the goose cavity with the stuffing, but don't pack it too tight. Pin the opening shut with skewers or cocktail sticks, and tie the legs together.

Tip: The stuffing will expand during roasting. If it's too tight, the centre won't cook through.
5 ✓

Prick the goose skin (especially the legs and breast) with a sharp fork, being careful not to pierce the meat.

Tip: The rendered fat escapes through these holes. If the fat gets trapped, the dish becomes heavy and greasy.
6 ✓

Place the goose breast-side up on the rack. Put the chopped vegetables and apples in the bottom of the tin, and pour in a little water.

Tip: The vegetables prevent the dripping fat from burning and smoking in the oven.
7 ✓

Roast at 180°C for approx. 2.5-3 hours. Baste with the rendered fat every 30 minutes.

Tip: Basting helps heat transfer and skin caramelisation.
8 ✓

Check the core temperature at the thickest part of the leg (min. 75°C). Remove and rest for 20 minutes before serving.

Tip: During resting, the fibres relax and the juices redistribute throughout the meat. If you carve immediately, the juices will run out and it will be dry.

Recipe FAQ

What should I do with all the rendered fat?
Whatever you do, don't throw it away! Strain it into a jar and put it in the fridge. Goose fat is liquid gold: it's divine for roasting potatoes or spreading on toast.
How do I get crispy skin?
The secret is dryness and heat. Dry the skin completely before roasting, and turn up the heat at the end. Basting with its own fat is mandatory!

Ingredients

  • 1 whole goose (approx. 3-4 kg)
  • 300 g stale bread cubes
  • 50 g butter
  • 1 head onion
  • 2 cloves garlic
  • 1 bunch fresh sage leaves
  • 250 ml chicken or goose stock
  • 15 g salt
  • 5 g ground pepper
  • 20 ml olive oil (for rubbing)
  • 200 g carrots (for the bed)
  • 200 g celery (for the bed)
  • 2 whole apples