Traditional Roasted Canada Goose with Stuffing

This slow-roasted canada goose recipe delivers tender, juicy meat with a beautiful caramelized exterior. Using oven roasting, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

European Christmas tradition meets North American hunting

Holiday Heritage This preparation honors centuries of European Christmas goose traditions while utilizing North America's abundant Canada geese. The result is a spectacular holiday centerpiece.

Ingredients (Serves 8-10)

• 1 whole Canada goose (10-12 lbs), aged 3-5 days
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 2 apples, quartered
• 2 onions, quartered
• 4 celery stalks, chunked

Traditional Stuffing:

• 8 cups cubed day-old bread
• 2 cups chicken stock
• 1/4 cup butter
• 2 onions, diced
• 4 celery stalks, diced
• 2 apples, diced
• 1/4 cup fresh sage, chopped
• 2 tbsp fresh thyme
• 2 eggs, beaten
• 1 cup dried cranberries

Method

1. Preparation: Season the goose generously inside and out, then refrigerate overnight. The salt draws out moisture for crispier skin.

2. Stuffing: Prepare your stuffing in a separate dish for food safety. Never stuff raw poultry with dressing you plan to eat.

3. Aromatics: Fill the cavity with quartered apples, onions, and celery. These won't be eaten but add wonderful flavor.

4. Roasting: Start at 425°F for 30 minutes to crisp the skin, then reduce to 350°F to finish cooking.

5. Temperature Target: You're aiming for 165°F in the breast and 165°F in the thickest part of the thigh for food safety.

6. Fat Management: Pour off the rendered fat every 30 minutes. Save it - goose fat is liquid gold in the kitchen.

7. Resting: Rest the bird for a full 20 minutes before carving. Cover loosely with foil to keep it warm.