Cider Basted Roast Goose With Corn Bread Stuffing Recipe

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Servings: 1



  1. Preheat oven to 450 degrees Fahrenheit.
  2. Remove giblets from goose and rinse with cool water, and pat dry.
  3. Rub the goose inside and out with oil and allspice, and set it aside.
  4. Place giblets in a pan with water and simmer over medium heat for 30 to 40 min, till tender.
  5. Chop giblets and reserve for sauce.
  6. Reserve the giblet broth.
  7. In a mixing bowl combine the cornbread, apples, plums, green onions and toss with 1 1/2 to 2 c. of the reserved giblet broth.
  8. Season stuffing with ginger, salt and pepper to taste.
  9. Stuff the goose loosely and truss, and place it breast side up on a rack in a shallow roasting pan.
  10. Reduce temperature to 350 degrees and allow 20 to 25 min per lb..
  11. After 30 min prick the skin on the sides of the breast, thighs and legs, to release fat, turn the goose 1/4 turn and baste with some of the cider.
  12. Continue to pick the skin, baste with cider and make 1/4 turns several times during roasting.
  13. Remove the goose to a serving platter with a meat thermometer inserted into the thickest part of the bird register 165 degrees.
  14. Pour the pan juices into a large heatproof measuring c. or possibly bowl.
  15. Skim off any fat.
  16. If necessary, add in sufficient reserved giblet stock or possibly water to the pan juices to make 2 c. total liquid.
  17. Return the juices to the roasting pan and stir in the giblets.
  18. Dissolve the cornstarch in cool water and stir into the juices.
  19. Cook the sauce over medium heat stirring constantly for 2 to 3 min till thickened.
  20. Season with salt and pepper to taste and strain.


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