Herb-Seasoned Roast Goose with Wild Rice and Chestnut Stuffing
Experience a taste of Victorian-era Christmas dinner with this succulent Herb-Seasoned Roast Goose, paired with a rich and flavorful Wild Rice and Chestnut Stuffing. This dish is a celebration of festive flavors, featuring crispy skin enveloping a moist and savory filling, beautifully complemented by aromatic herbs and warm spices. Perfect for a grand holiday feast or an impressive gathering, this recipe invites you to embrace tradition while savoring the harmony of textures and tastes that only a roast goose can deliver.
N/A
Servings
600
Calories
13
Ingredients
Ingredients
Wild rice
1 cup (Raw)
Goose
1 (10 lbs, whole)
Salt
to taste
Pepper
to taste
Orange zest
4 tablespoons (Grated)
Bacon
6 slices (Chopped)
Onion
1 (Chopped)
Celery
1 cup (Sliced, with leaves)
Italian parsley
1/2 cup (Chopped)
Whole chestnuts
1 (17 ounce) can (Drained and coarsely chopped)
Fresh sage leaves
3 tablespoons (Chopped (or 1 teaspoon dried))
Dried thyme
1 teaspoon
Dried marjoram
1 teaspoon
Instructions
1
Begin by rinsing the wild rice under cold water and cooking it according to package instructions. Once cooked, you should have about 4 cups of fluffy rice. Allow it to cool completely.
2
Preheat your oven to 350°F (175°C).
3
Carefully remove any giblets from the cavity of the goose, along with any excess fat. You can discard these or save them for a different use such as broth.
4
Using a skewer, prick the skin and fat of the goose in several spots, taking care not to puncture the meat underneath. This step will allow the fat to drain during roasting, yielding a crispier skin.
5
Generously season the goose, inside and out, with salt and freshly cracked pepper. Rub the grated orange zest all over the skin for added aroma and flavor.
6
In a large skillet, cook the chopped bacon over medium heat until it becomes crispy. Add the chopped onion, sliced celery (including the leaves), and parsley. Sauté the mixture for about 5 minutes until the vegetables soften.
7
Stir in the coarsely chopped chestnuts, the cooled wild rice, and the minced herbs (sage, thyme, and marjoram). Mix everything well and adjust seasoning with salt if necessary.
8
Stuff the goose cavity with the prepared rice and chestnut stuffing. Use kitchen skewers and kitchen twine to secure the cavity, ensuring the stuffing stays intact while roasting.
9
Place the stuffed goose breast side up on a rack in a shallow roasting pan. Roast in the preheated oven for approximately 20 minutes per pound (about 3 to 4 hours). Keep an eye on the skin; if it begins to brown too quickly, loosely cover the goose with aluminum foil.
10
Once the cooking time is up, remove the goose from the oven and transfer it to a cutting board. Allow it to rest for 15 minutes to let the juices redistribute.
11
Carefully remove the stuffing and transfer it to a serving bowl. Carve the roasted goose and serve alongside the stuffing, garnishing with fresh herbs or blood orange slices for an elegant touch.
Nutrition Information
33g
Fat
42g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this goose recipe?
The recipe is for Herb-Seasoned Roast Goose with Wild Rice and Chestnut Stuffing.
What are the primary ingredients in the stuffing?
The stuffing consists of wild rice, chestnuts, bacon, onion, celery, parsley, sage, thyme, and marjoram.
What is the recommended roasting temperature?
The oven should be preheated and set to 350°F (175°C).
How long does it take to roast the goose?
The goose should be roasted for approximately 20 minutes per pound, which is about 3 to 4 hours for a 10-pound goose.
How do I prepare the wild rice for the stuffing?
Rinse the rice under cold water, cook according to package instructions until you have about 4 cups of fluffy rice, and let it cool completely.
Why should the goose skin be pricked before roasting?
Pricking the skin and fat allows the fat to drain during roasting, which results in a crispier skin.
What should be done with the orange zest?
The grated orange zest should be rubbed all over the goose skin to provide added aroma and flavor.
How do I prepare the vegetable mixture for the stuffing?
Cook chopped bacon in a skillet until crispy, then add chopped onion, sliced celery, and parsley, and sauté for about 5 minutes.
What type of chestnuts are used in this recipe?
The recipe calls for one 17-ounce can of whole chestnuts, drained and coarsely chopped.
How do I secure the stuffing inside the goose?
Use kitchen skewers and kitchen twine to secure the cavity after stuffing to ensure it stays intact during roasting.
Should the goose be placed breast side up or down?
The goose should be placed breast side up on a rack in a shallow roasting pan.
What should I do if the goose skin browns too quickly?
If the skin begins to brown too quickly, loosely cover the goose with aluminum foil.
How long should the goose rest after being removed from the oven?
The goose should rest for 15 minutes before carving to let the juices redistribute.
How many calories are in one serving?
There are 600 calories per serving.
What is the fat content per serving?
The fat content is 33g per serving.
How much protein is in each serving?
Each serving contains 30g of protein.
What is the carbohydrate count for this dish?
There are 42g of carbohydrates per serving.
What weight goose is specified in the ingredients?
The recipe specifies one 10 lb whole goose.
Can I use dried sage instead of fresh?
Yes, you can substitute 3 tablespoons of fresh chopped sage with 1 teaspoon of dried sage.
What are the specific dried herbs used in the stuffing?
The stuffing uses 1 teaspoon of dried thyme and 1 teaspoon of dried marjoram.
What should I do with the giblets?
Remove them from the cavity and discard them or save them for another use like making broth.
How is the goose seasoned initially?
The goose is seasoned inside and out with salt, freshly cracked pepper, and grated orange zest.
What are the recommended garnishes for serving?
You can garnish the dish with fresh herbs or blood orange slices for an elegant touch.
Is the celery used in the stuffing sliced with or without leaves?
The recipe uses 1 cup of sliced celery including the leaves.
How much orange zest is required?
The recipe requires 4 tablespoons of grated orange zest.
What kind of parsley is recommended?
The recipe calls for 1/2 cup of chopped Italian parsley.
Is this recipe associated with a specific historical era?
The description mentions it provides a taste of a Victorian-era Christmas dinner.
How many slices of bacon are needed for the stuffing?
You will need 6 slices of chopped bacon.
What is the texture of the goose skin intended to be?
The goal is to achieve a crispy skin enveloping a moist and savory filling.
How many ingredients are used in total?
The recipe has an ingredient count of 13 items.