Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffi

Recipe by JustJanS
READY IN: 5hrs




  • Forcemeat stuffing: Place the breadcrumbs and herbs in a food processor, pulse, add the onion and apple and pulse until finely chopped.
  • Add the pork mince, the goose liver (if using) and some salt and pepper.
  • Cranberry and Apple stuffing: Mix all ingredients together in a large bowl.
  • The goose: Preheat your oven to 375f.
  • Place the forcemeat stuffing in the neck cavity, pressing it in as far as you can.
  • Tuck the flap around it, and push it into a nice smooth, rounded shape with your hands.
  • secure the flap with a couple of cocktail sticks.
  • Place the cranberry and apple stuffing in the goose's cavity.
  • Season the goose with salt and pepper and place on a rack in a roasting tin.
  • No need to add fat, the goose has enough of its own!
  • Place the goose in the centre of your oven and cook for 30 minutes.
  • Reduce the heat to 350f and cook the goose for approximately 3 hours for a 12lb goose and 3 1/2 for a 14lb goose.
  • Remove excess fat from the tray every 30 minutes or so.
  • You should keep this as it make the best roasted veggies ever!
  • *note,while the goose is cooking, you can make your giblet stock, but I won't get any giblets with my goose, so I'm planning to make my gravy with canned chicken broth.
  • When your goose is cooked, heat the cranberry jelly, and brush it all over the gooses skin, return the goose to the oven for a further 15 minutes.
  • Allow the goose to rest for 20-30 minutes.
  • While its resting, make the gravy.
  • Drain off any remaining excess fat from the tin, and add the wine and stock or broth to the remaining juices.
  • Scrape up the brown sticky bits, and cook, reducing to a thinish gravy consistency.
  • Season well with salt and pepper.
  • Serve the goose with its two stuffings and the gravy passed around seperately.