Christmas Goose and Stuffing Recipe


Cooking temperature is either 200°C/400°F or gas mark 6. A fan oven is much quicker so keep an eye on your goose. The cooking times vary slightly according to the type of oven you cook the bird in. Line two tins with foil and cut two triangular pieces for the legs. Having two tins makes it easier when turning the goose.

Take the goose and untie the string around the parson's nose area and fill the cavity of the goose with chopped green top of leeks and some cooking apples, add thyme or rosemary and seasoning. Prick the fat gland under the wing of the goose and around the back of the goose by the parson's nose. If you wish you can add stuffing of your choice and put it into the cavity of the goose.

Melt some goose fat in a saucepan, cool and pour over the legs before you place the foil on top.


After the first hour turn the goose so the back is upwards. Unwrap the back of the goose to let it brown. Pour over surplus goose fat, this is when you can put the goose into the second tin and then you have the spare fat for roasting your parsnips and potatoes.

Remember to keep the legs covered and place back into the oven. Just lightly place a piece of foil on top of the back. Depending on the size of the goose cook for an extra 45 minutes to one hour. Turn the goose back again on to rack and add no more extra goose fat to the tin. Cover with a little flour and salt to crisp the skin of the breast , do keep the legs covered, this takes approx. 30-45 minutes depending on the size of the goose and how hot your oven is.

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Lift the goose onto a carving dish to rest for approx. 20 minutes before carving – keep the goose covered. Place your stuffing balls, roast potatoes, roast parsnips and put some sage, green bay leaves and rosemary around the edge of the dish to make it look extra special.



400g good quality sausage meat

3 medium onion, peeled and halved (use red onions if available)

2 large potatoes, peeled and roughly diced

4 juicy cloves of fresh garlic finely chopped

50g pancetta or streaky bacon diced

The zest and juice of 1 lemon

Freshly chopped thyme


1. Put a good lump of goose fat in a large pan over a moderate heat.

2. Cut onions in thick slices from root to tip and add to pan.

3. Cover with a lid and cook for about 15 minutes until soft.

4. Add the pancetta or streaky bacon, potatoes and the garlic to the onions.

5. Continue cooking until the potatoes start to colour.

6. Stir in fresh thyme, the lemon zest and sausage meat.

7. Cook until the sausage meat has coloured a little. Add the lemon juice and season with salt and black pepper.

8. Remove and place in an ovenproof dish and put into a medium to hot oven for approximately 3/4 hour.