How to make it

  • Directions for the Goose:
  • 1. Add the 1 1/2 gallons of cold water to a container, or stockpot large enough to fit the goose and brine mixture. Add the salt, sugar, bay leaves, and peppercorns, and stir to dissolve the salt and sugar. Unwrap the goose and remove anything in the cavity. Rinse and trim any excess fat from the neck and/or tail end of the goose and place into the brine so that it is completely submerged. Cover and refrigerate overnight, or up to 24 hours.
  • 2. Remove the goose from the brine and pat dry, inside and out, with paper towels. Sprinkle the goose cavity generously with salt and pepper. Put the onion, apple, orange and lemon into the cavity. Place the goose, breast-side up, in a large roasting pan with rack, to keep the bird at least 1 inch off the bottom.
  • 3. With a small sharp knife, or large needle, prick the goose skin all-over, especially where you can see and feel fat under the surface. Be carefully NOT to piece the flesh, only the skin and fat. This will allow the fat to drain during the cooking and make for a crisper skin. Salt and pepper the goose to taste, and add 2 cups of water into the bottom of the pan.
  • 4. Roast at 375 degrees F. for 2 1/4 to 3 hours, until it reaches an internal temperature of 170 degrees F. Remove from oven and cover loosely with foil and let rest for at least 25 minutes before carving.
  • Directions for the corn bread:
  • Preheat cast iron skillet in a 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not over mix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes.
  • Directions for the Cornbread and Wild Rice Dressing (Stuffing) With Sausage
  • Prep Time: 20 mins
  • Total Time: 1 1/2 hrs
  • Servings: 10-12
  • Preheat oven to 375°F.
  • Combine 2 cups of stock, water and rice in a medium saucepan. Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour. NOTE: (While this is cooking cube the cornbread and toast in the oven till dry( this can be done the day before hand when you brine the goose also)
  • Drain, put in large mixing bowl with cornbread and set aside.
  • Heat olive oil in a large skillet and Sauté the onion, celery, garlic and shallots over a medium heat until translucent.
  • Add the sausage and brown.
  • Add the sage, salt, and pepper.
  • When done and combined add to rice/cornbread mixture and toss.
  • Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
  • Cook on lower shelf until top is crispy, about 25 minute.

Reviews & Comments 6

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  • 1HappyHermit 11 years ago
    I've never made a goose but have been planning to for a couple of years now - I'm thinking of a sort of re-creation of A Christmas Carol Christmas dinner and can't wait to try your recipe!
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  • luisascatering 11 years ago
    that looks beautiful :-)
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  • icebaby 11 years ago
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  • cuzpat 11 years ago
    High 5!
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  • sosousme 11 years ago
    Sounds great and I love a good goose :-)
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  • impssweetp 11 years ago
    All I can say is WOW. How can anyone resist this beauty. Great picture. Wouldn't that just make a perfect Christmas meal. Great post.
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