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Roast Goose with Sage and Onion Stuffing and Port Wine Cherry Sauce

Learn how to make this delicious Roast Goose with Sage and Onion Stuffing and a scrumptious Port Wine Cherry Sauce for the perfect Charles Dickens Christmas Carol Dinner.
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Course: Main Course
Cuisine: Americana
Servings: 6 servings
Author: Mary Bryant Shrader

Equipment

  • Large roasting pan with roasting rack
  • Baster
  • Glass storage jars with lids

Ingredients

Roast Goose Ingredients

  • 9-10 pound Goose, raw
  • 1 tbsp Salt
  • 1 tsp Chinese 5-spice powder
  • 1 tsp Paprika
  • 1/4 tsp Ground black pepper

Sage and Onion Stuffing Ingredients

  • 9-10 cups Stale bread cubes
  • 4 medium Yellow onions, peeled and diced
  • 1 tbsp Ground sage You can also substitute Bell's Poultry Seasoning
  • 12 tbsps Butter, melted I used salted butter, so I did not add any additional salt to the stuffing mixture. If you use unsalted butter, you may add 1/2-1 teaspoon of salt for flavoring.

Port Wine Cherry Sauce

  • 2 tbsps Butter, melted I used salted butter for this sauce. If you use unsalted butter, add a pinch of salt.
  • 1 cup Port wine If you prefer not to use alcohol, you can substitute a 1/2 cup of grape, cherry, or apple juice diluted with a 1/2 cup of water.
  • 1 large Jar of Cherry jam or preserves My jar was 17 ounces, but any 12-16 ounce jar will work in this recipe.

Roasted Red Potatoes

  • 5 pounds Red skin potatoes, medium size
  • 1/2 cup Goose fat
  • 1 tsp Salt
  • 1 bunch Flat-leaf Italian parsley, chopped

Instructions

Roasted Goose Instructions

  • Preheat oven to 425°F (218°C).
  • Prepare stuffing and set aside. (See below.)
  • Unwrap goose and remove giblets. Reserve neck to make bone broth with the goose carcass after you've finished eating your meal.
  • Reserve the heart and the gizzard to include in the stuffing.
  • Cooks Note: Sauté the liver in some butter and enjoy as a cook's treat!
  • Remove wing tips, and reserve the tips with the neck to make bone broth with goose carcass after you've finished eating your meal.
  • Remove the tail and reserve it with the neck and wing tips to make bone broth with carcass.
  • Trim off any extra fat or skin from the goose. (See video.)
  • Pierce the skin of the entire goose with the tines of a sharp fork. (See video.)
  • Stuff the goose with all the stuffing, and place the goose, breast side up, on a rack in a roasting pan.
  • Place the roasting pan into the oven and lower the oven temperature to 325°F (163°C).
  • After 30 minutes, open the oven door, remove the roasting pan from the oven, and place the pan on a heatproof surface. Using a baster, remove the rendered goose fat from the bottom of the roasting pan. (See video.)
  • Return the roasting pan to the oven and continue to roast the goose. Check the roasting pan every 30 minutes to remove rendered goose fat.
  • A 9-10 pound stuffed goose will take approximately 3 1/2 hours to roast to an internal temperature of 170°F. (See the video where I discuss different internal temperatures based on how rare or how well done you want your goose meat to be.)
  • If the goose browns too quickly, you can tent it with aluminum foil. Just remember to remove the foil at about the last 5 minutes of roasting time.
  • Once the goose is finished roasting, remove the roasting pan to a heatproof surface and allow the goose to rest for at least 10 minutes.
  • Remove the stuffing from the goose and place it in a serving dish.
  • Carve the goose and serve it with Port Wine Cherry sauce on the side. (See recipe below.)
  • Goose is best enjoyed when first cooked. However, you can store the leftovers well-wrapped in the refrigerator or freezer. If stored in the fridge, the goose will stay fresh for 3 days. If stored in the freezer, the goose will stay fresh for 2-3 months.
  • Reheat the goose wrapped in aluminum foil at 325°F until warmed through. (If frozen, allow to thaw in the refrigerator before reheating.)

Sage and Onion Stuffing Instructions

  • Place stale bread cubes in a large bowl.
  • Chop goose heart and gizzard into small pieces and add to melted butter. Stir well. Set aside.
  • One at a time, add onions, ground sage, and then butter with giblets into the bowl with bread cubes. Mix well after each addition.
  • Use this stuffing mixture to stuff the goose.

Port Wine Cherry Sauce Instructions

  • Add butter, Port wine, and cherry jam or preserves to a small saucepan and bring up to a simmer on the stovetop, continuing to stir well. Once the mixture comes up to a simmer, turn the heat down to the lowest setting and allow the mixture to reduce by half. This process will take approximately 30 minutes. Once reduced, set aside and keep warm.

Roasted Red Potatoes Instructions

  • Scrub the exterior of the potatoes and then cut each one in half.
  • If you have an angled roasting rack, you can place the potatoes cut side down into the bottom of the roasting pan one hour before the goose has finished cooking. The potatoes will roast in the rendered goose fat.
  • If you do not have an angled roasting rack or prefer not to roast your potatoes in the oven, take 1/4 cup of the goose fat and pour it into a large skillet set to medium-low heat on the stovetop.
  • Once the goose fat has warmed, place the cut potatoes cut side down into the skillet until the skillet is full. You will need to do this in two batches if you are using 5 pounds of potatoes.
  • Cover the skillet with a lid and allow the cut side of the potatoes to brown and each potato to cook through. Depending on the size of your potatoes, this process may take 15-20 minutes.
  • Check the cut side of the potatoes periodically to make sure that they are not over-browning. If they begin to brown too quickly and are not cooked through, lower the heat setting from medium-low to low.
  • The potatoes are done once a knife can pierce through them smoothly without any resistance.
  • Repeat this process with the next batch of potatoes, adding an additional 1/4 cup of the rendered goose fat to the skillet.

Notes

Find this recipe and video at https://marysnest.com/how-to-make-the-best-roast-goose-with-port-wine-cherry-sauce/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
Copyright © 2021 Mary's Nest, LLC, All Rights Reserved

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