Christmas Goose with Raisin Stuffing


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Your family will love this special recipe for the holidays.

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  • 1 lg. yellow onion, chopped
  • 1 lg. tart apple, chopped
  • 1/4 + 1/3 separate C. chicken broth
  • 6 C. toasted fresh bread crumbs
  • 1/2 C. chopped raisins
  • 1/4 C. slivered almonds; toasted
  • 1/4 C. minced parsley
  • 1 tsp. dried sage leaves
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 7-8 lb. goose, giblets removed

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In a small saucepan, combine the onion, apple, and 1/4 C. broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender. In a large mixing bowl, combine onion mixture, breadcrumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 C. broth with breadcrumb mixture. Preheat the oven to 350 degrees. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1 1/2-qt. casserole; cover and refrigerate. Roast goose for 2-2 1/2 hours or until the thermometer registers 175 degrees, drain fat often. Bake the covered casserole of stuffing along side the goose during the last 30 minutes of roasting. Let the goose stand for 15-20 minutes. Carve the goose and discard the skin.

Yield: 6 servingsĀ 

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