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    Roast Goose with Mashed Potato and Sage Stuffing

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    Roast Goose with Mashed Potato and Sage Stuffing

    Serve a thymey, oniony apple sauce with this truly traditional Christmas treat - delicious.

    • Preparation time: 40 minutes, plus 6 hours soaking and cooling
    • Cooking time: 2 hours 15 minutes–2 hours 45 minutes, plus 20 minutes resting
    • Total time: 8 hours

    Serves: 8


    • 5–6kg Goose
    • Gravy
    • 3 tbsp plain flour
    • 250ml red wine
    • 850ml chicken stock
    • 1 large orange, juiced
    • 2 tbsp redcurrant jelly
    • Stuffing
    • 175g agen prunes, stoned
    • 250ml freshly brewed, strong black tea
    • 500g floury potatoes, peeled and cut into medium chunks
    • 55g unsalted butter
    • ½ tsp freshly grated nutmeg
    • 1 tbsp olive oil
    • 1 tbsp finely sliced fresh sage leaves
    • 1 large onion, finely chopped
    • 1 goose liver and heart, all green bits and fatty bits removed, chopped


    1. For the the stuffing, cover the prunes with the hot tea, soak for 6 hours, then drain and chop.
    2. Boil the potatoes in salted water for about 15 minutes, until tender. Mash with 40g butter and the nutmeg, then season to taste.
    3. Preheat the oven to 220°C/gas 7. Put the olive oil in a frying pan on a high heat. Add the sage and cook briefly till frazzled. Remove and add to the mash. Return the pan to a medium heat, add the remaining butter and cook the onion for 5 minutes, until soft but not brown. Stir in the liver and heart and cook for 2 minutes. Mix into the mash with the prunes. Season and cool.
    4. Stuff the goose, season well and roast it in your largest tin, breast up, for 30 minutes.
    5. Turn the temperature down to 190°C/gas 5. Remove the goose and tip out the fat - use it for roast potatoes. Prick the skin with a skewer and season again. Continue to cook, tipping out the fat 2 or 3 times. Allow a further 30 minutes roasting time per kg of weight (stuffed). The goose is ready when the juices run clear.
    6. Remove from the oven, cover with foil and rest for 20 minutes while you make the gravy.
    7. For the gravy, place 3 tbsp fat from the tin over a medium-high heat. Add the flour and stir for 1 minute. Gradually whisk in the wine. Reduce by half then add the stock and orange juice. Bring to the boil, then simmer for 10 minutes. Whisk in the redcurrant jelly, season to taste and stir in any resting juices from the goose.

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