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    Stuffed Roast Goose with Rosemary-Scented Apple Sauce

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    Stuffed Roast Goose with Rosemary-Scented Apple Sauce

    For a classic Christmas lunch, serve roast goose with a potato and apple stuffing and apple sauce.

    • Preparation time: 30 minutes
    • Cooking time: about 3½ hours (allow 30 minutes per kg, plus 30 minutes), plus 10 minutes resting
    • Total time: 4 hours 60 minutes 60 minutes 60 minutes 60 minutes

    Serves: 6


    • 1kg floury potatoes, such as King Edward, peeled and cut into 2cm dice
    • 100g butter
    • 2 medium onions, finely chopped
    • 5 Bramley apples, peeled, cored and roughly chopped
    • 2 tbsp plus 1 tsp Waitrose Cooks' Ingredients Wild Rosemary
    • 5-6kg fresh goose, or frozen, giblets removed (order fresh goose through Waitrose Entertaining)
    • 50g caster sugar


    1. Preheat the oven to 220°C, gas mark 7. Place the potatoes in a pan, cover with cold water and bring to the boil. Simmer for 8-10 minutes, or until tender. Drain. Place half the butter in a large frying pan over a low heat. Fry the onions and 2 of the chopped apples for 4-5 minutes, until soft. Add 2 tbsp wild rosemary, and season, then stir in the cooked potatoes. Fill the cavity of the goose with the stuffing. Secure with metal skewers. Weigh the stuffed goose to calculate the cooking time (see above).
    2. Place the goose on a metal rack over a large roasting tin and place in the oven for 30 minutes. After this time, carefully pour off any excess fat and reduce the temperature to 180°C, gas mark 4. Return the goose to the oven for the remaining cooking time, or until thoroughly cooked and the juices run clear, pouring off the excess fat regularly. Remove from the oven and rest for 10 minutes.
    3. Place the remaining apples, butter and the sugar, plus 150ml cold water in a medium-sized pan and simmer for 8-10 minutes or until the apples are soft. Stir in the remaining rosemary and keep warm until ready to serve. Remove the stuffing from the cavity. Carve the goose and serve with the apple sauce, potato stuffing, roast potatoes and tenderstem broccoli. Serve with chunky wedges of oven-roasted apples and onions, too, if liked.

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    Cook's tips

    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.

    Drinks recommendation

    Try serving with a fresh, fruit-driven New World wine, such as Montana Pinot Noir 2003 Marlborough, New Zealand.


    Average user rating

    5 stars