Roast Goose With Sausage Stuffing

Oxmoor House
6 to 8 servings


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1 (9 1/2- to 10-pound) goose
2 pounds bulk pork sausage
4 cups soft breadcrumbs
3/4 cup chopped celery
1/2 cup chopped onion


Remove giblets and neck from goose; reserve for other uses. Prick fatty areas of goose with a fork at intervals. (Do not prick breast. ) Combine remaining ingredients in a large mixing bowl; mix well. Stuff dressing into cavity of goose, and close cavity with skewers; truss. Lift wingtips up and over back, tucking under bird securely. Fold neck skin under, and place goose, breast side up, in a shallow roasting pan. Bake, uncovered, at 450° for 10 minutes; reduce to 350°, and bake 2 hours or until drumsticks and thighs are easy to move. Baste goose frequently with pan drippings.

Created date

February 2010