← All recipes

🍽️ Christmas Goose with Dried Fruit Bread Stuffing and Cranberry Sauce

835 kcal · 30 min · 4 servings

Ingredients

• Dried fruit bread 600 g
• Apples, red 2 pcs
• Thyme, fresh 10 g
• Onions, red 3 pcs
• Eggs 2 pcs
• Breadcrumbs 4 tbsp
• Goose, ready for kitchen 4,2 kg 1 pc
• Salt pinch
• Red wine, dry 400 ml
• Poultry broth 500 ml
• Oil 1 tbsp
• Cranberries, dried 200 g
• Sugar 1 tbsp
• Apple juice, cloudy 100 ml
• Pepper, black ground pinch
• Cinnamon pinch
• Roast sauce, powder 1 tbsp

Instructions

1. 1. Preheat the oven to 165 degrees Celsius (top and bottom heat).
2. 2. Cut the dried fruit bread into small cubes of about one centimeter in size.
3. 3. Wash the apples, halve them, remove the core, and dice the flesh.
4. 4. Halve the onions, peel them, and dice them finely.
5. 5. Wash the thyme, shake it dry, and strip the leaves from the stems.
6. 6. Crack the eggs into a large bowl.
7. 7. Add the bread cubes, apple cubes, two-thirds of the onion cubes, the thyme, and the breadcrumbs to the egg mixture.
8. 8. Mix all the stuffing ingredients together well.
9. 9. Clean the goose thoroughly and pat it dry with kitchen paper.
10. 10. Season the inside of the goose generously with salt.
11. 11. Rub the outer skin of the goose with salt as well.
12. 12. Stuff the goose with the prepared bread mixture.
13. 13. Press the stuffing firmly inside the goose.
14. 14. Close the opening of the goose with kitchen twine or a wooden skewer.
15. 15. Place the goose breast-side down in a roasting pan or baking dish.
16. 16. Pour the wine and broth into the pan.
17. 17. Roast the goose in the preheated oven for about 180 minutes.
18. 18. Remove the goose from the oven and carefully lift it out of the pan.
19. 19. Strain the cooking liquid through a sieve into a separate bowl.
20. 20. Flip the goose so that the breast side is now facing up.
21. 21. Place the goose back into the roasting pan.
22. 22. Place the goose under the hot grill in the oven for 15 to 20 minutes.
23. 23. Roast the breast side until golden brown and reaches the desired color.
24. 24. Skim off the excess fat from the drippings with a ladle.
25. 25. Heat oil in a pan over medium heat.
26. 26. Sauté the remaining onions for about two minutes.
27. 27. Add the cranberries to the pan.
28. 28. Sprinkle the cranberries with sugar.
29. 29. Let the cranberries caramelize.
30. 30. Deglaze the pan with 100 milliliters of the previously skimmed drippings and apple juice.
31. 31. Season the sauce with salt, pepper, and cinnamon.
32. 32. Let the sauce simmer on low heat for about five minutes.
33. 33. Stir the gravy powder into the sauce.
34. 34. Taste the sauce and adjust the seasoning if needed.
35. 35. Remove the goose from the oven.
36. 36. Let the goose rest for about ten minutes.
37. 37. Cut off the legs, wings, and breast from the goose.
38. 38. Cut the meat into bite-sized pieces.
39. 39. Remove the stuffing from the inside of the goose.
40. 40. Serve the goose meat alongside the cranberry sauce.

Nutrition per serving

• kcal: 835
• Protein: 55 g · Fett/Fat: 45 g · Carbs: 34 g