Save to your scrapbook
Stuffed Roast Goose with Rosemary-Scented Apple Sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
For a classic Christmas lunch, serve roast goose with a potato and apple stuffing and apple sauce.
The stuffing and sauce can be made ahead. Keep covered in the fridge for up to a day, until ready to use. Save the goose fat and store in the fridge. It's perfect to use when cooking crisp roast potatoes.
Try serving with a fresh, fruit-driven New World wine, such as Montana Pinot Noir 2003 Marlborough, New Zealand.
Typical values per serving:
This recipe was first published in December 2004.