The Perfect Christmas Goose
My brother-in-law used to go hunting quite a bit and my sister had the honor of cooking off one of his fresh geese for their family Christmas feast. My dad never was one for going goose hunting, but he did love to duck and deer hunt every year. I have never been a fan of geese or duck for my holiday dinners as they were missing the white meat that I love so much. Every time I think of the Christmas goose, it makes me want to go put in the movie Christmas In Connecticut with Kris Kristofferson, one of Kenny and I’s all time favorite movies that comes out of our library every year around this time! Well anyway this is a great recipe from my sister up home!
- 1 pkg (8 oz) seasoned stuffing mix
- 3 cups cooked rice
- 2 medium oranges, peeled and sectioned
- 1 cup fresh cranberries, chopped
- 1 cup chopped bread and butter pickles
- ¼ cup pickle juice
- ¼ cup butter, melted
- ½ teas ground sage
- 1 goose (10 lbs)
- Salt to taste
- 1-1/2 cup fresh orange juice, divided
- 2 tbsp light corn syrup
- ½ cup orange marmalade
- Mix together the stuffing mix with the next seven ingredients in a large bowl.
- Stuff the neck cavity with stuffing mixture and secure with poultry skewers.
- Rub the inside of the goose with the salt and fill loosely with the remainder of the stuffing; close with skewers.
- Place goose on a rack in a shallow roasting pan and bake in a 325 degree oven for 2 hours, drain off fat.
- Combine 1 cup of the the orange juice with the corn syrup and and brush over the goose.
- Return to the oven and bake for another hour and 45 minutes, basting with the orange juice mixture occasionally.
- Place goose on a platter and keep warm.
- Combine 2 tablespoons of the drippings with the remaining orange juice and marmalade in a small saucepan and heat; serve with goose.
A great way to prepare the Christmas goose according to my sister…………….enjoy!