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Roast Goose with Chestnut-Prune Stuffing

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  • Prep 30 min
  • Total 3 hr 10 min
  • Ingredients 13
  • Servings 8
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Looking for a lavish dinner? Check out this roasted goose with nutty stuffing – a hearty meal.
By Pillsbury Kitchens
Updated Apr 29, 2010
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Ingredients

  • GOOSE
  • 1 (8 to 9-lb.) whole goose
  • 1 teaspoon salt
  • STUFFING
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 cup chopped pitted prunes
  • 1 (10-oz.) can peeled chestnuts, drained, quartered
  • 3 cups cornbread stuffing mix
  • 1 teaspoon salt
  • 1 teaspoon allspice
  • 1/4 teaspoon pepper
  • 1 1/2 cups apple cider or juice

Steps

  • 1
    Heat oven to 450°F. Remove and discard neck, giblets and excess fat from goose. Rinse goose inside and out with cold water; pat dry with paper towels. Sprinkle cavity of goose with 1 teaspoon salt.
  • 2
    Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add onion and celery; cook 3 to 4 minutes or until tender, stirring occasionally.
  • 3
    Stir in prunes and chestnuts. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. Remove from heat. Add stuffing mix, 1 teaspoon salt, the allspice and pepper; mix lightly. Add apple cider; mix just until moistened.
  • 4
    Spoon stuffing loosely into cavity of goose; close cavity with metal skewers or sew shut with string. Turn wings back and tuck tips under shoulder joints. Secure drumsticks with string. Place goose, breast side up, on rack in shallow roasting pan. Pour enough boiling water into pan to just reach rack. Prick skin generously with meat fork. Do not cover.
  • 5
    Bake at 450°F. for 15 to 20 minutes or until goose begins to brown.
  • 6
    Reduce oven temperature to 350°F. Insert ovenproof meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Bake an additional 1 3/4 to 2 hours or until thermometer registers 180 to 185°F., basting goose every 20 to 30 minutes with pan juices. Remove excess fat as it accumulates in pan. If necessary, cover goose with tent of foil to prevent excessive browning.
  • 7
    Remove goose from pan; let stand 20 minutes. Remove skewers and/or string from goose. Remove stuffing; place in serving bowl.

Tips from the Pillsbury Kitchens

  • tip 1
    Substitution This nutty-sweet stuffing pairs wonderfully with the roast goose, but feel free to use your family's favorite stuffing recipe instead. Remember to remove the stuffing from the bird and place it in a separate dish as soon as the goose is done cooking.

Nutrition Information

700 Calories, 28g Total Fat, 64g Protein, 48g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 serving (without skin)
Calories
700
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
10g
49%
Trans Fat
1/2g
Cholesterol
200mg
66%
Sodium
1160mg
48%
Potassium
1350mg
39%
Total Carbohydrate
48g
16%
Dietary Fiber
4g
17%
Sugars
15g
Protein
64g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
45%
45%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 8 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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