Roast Goose with Apple-Raisin Stuffing


  • 1 goose (10 to 12 pounds)
  • 1-1/4 teaspoons salt, divided
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 3 cups chopped peeled apples
  • 2 cups raisins
  • 8 cups cubed day-old white bread
  • 2 to 3 tablespoons sugar
  • 2 eggs
  • 1/2 cup apple cider
  • 1/2 cup water


  1. Sprinkle the inside of the goose with 1/4 teaspoon salt. Prick skin well. In a skillet, saute celery and onion in butter; transfer to a bowl. Add the apples, raisins, bread, sugar and remaining salt.
  2. In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large shallow roasting pan.
  3. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Drain fat from pan as it accumulates. Remove stuffing before carving goose.



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