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    You are in: Home / Recipes / Roast Goose With Wild Rice-Chestnut Stuffing Recipe
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    Roast Goose With Wild Rice-Chestnut Stuffing

    Roast Goose With Wild Rice-Chestnut Stuffing. Photo by Mikekey

    1/1 Photo of Roast Goose With Wild Rice-Chestnut Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 40 mins

    40 mins

    6 hrs

    Mikekey's Note:

    This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese"

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    Units: US | Metric


    1. 1
      Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
    2. 2
      Preheat oven to 350ºF.
    3. 3
      Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
    4. 4
      Prick skin and fat with a skewer in several places, being careful not to pierce meat.
    5. 5
      Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
    6. 6
      Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
    7. 7
      Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
    8. 8
      Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
    9. 9
      Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
    10. 10
      Remove to cutting board and let rest 15 minutes.
    11. 11
      Remove stuffing to a bowl and carve goose.

    Ratings & Reviews:

    • on February 09, 2013


      I finally tried this recipe this past Christmas. It came out great! I couldn't find wild rice so I substituted with a rice medley mix. The goose was tasty and so was the stuffing. I will probably try it again next Christmas...

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    • on December 03, 2008


      We thoroughly enjoyed this stuffing - in a chicken not a goose. I'm not at all sure that I can recall ever having eaten goose but when I think of goose I continue to be haunted by my brother's experience on picking up his Christmas goose in England and being told that the goose he was buying was "Emily"; and that she'd always been "such a very nice little goose"... knowledge which, I gather, had rather detracted from their enjoyment in eating of Emily. So I really didn't want to know the chicken's name! Anyway, my focus was the stuffing. I was drawn to this recipe by the sheer yummy-sounding nature of the ingredients and made the full quota of the stuffing though it was clearly going to be more than one medium-sized free-range chicken could accommodate. Just loved the wild rice, orange zest, chestnuts and herbs in this - and bacon is always a great addition to stuffings. I also added a few drops of orange juice. Perhaps it was the act of a culinary philistine, but I did add one chopped leek and 4 cloves of minced garlic to the pan in step 6, then because I felt something was needed to bind the ingredients, I added an egg. What didn't fit into the chicken, I placed in an ovenproof dish and cooked separately. FABULOUS STUFFING: just loved it. and could happily eat it on its own by the spoonful. Moist and flavoursome and great textual variation : FANTASTIC. Thank you for sharing this recipe!

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    Nutritional Facts for Roast Goose With Wild Rice-Chestnut Stuffing

    Serving Size: 1 (473 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1261.8
    Calories from Fat 663
    Total Fat 73.7 g
    Saturated Fat 22.9 g
    Cholesterol 290.5 mg
    Sodium 306.7 mg
    Total Carbohydrate 59.3 g
    Dietary Fiber 2.9 g
    Sugars 1.8 g
    Protein 85.5 g

    The following items or measurements are not included:

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