Roast Goose with Apple and Onion Stuffing

Step 1

Preheat oven to 325°F. Prick the skin of the whole goose all over with a fork and season the cavity generously with the salt and pepper.

Step 2

Melt the butter in a skillet over medium heat; add the diced onion and celery and cook 5 minutes until softened.

Step 3

Stir in the diced apples and cook 3 more minutes, then remove from heat and mix in the bread crumbs, chicken broth, and fresh sage; season with salt and pepper.

Step 4

Loosely fill the goose cavity with the stuffing (do not pack tightly) and truss the legs closed with kitchen twine.

Step 5

Place the goose breast-side up on a rack in a roasting pan and roast for about 3 hours, draining rendered fat from the pan every 45 minutes, until the thigh reads 165°F, until the thigh reads 165°F AND a thermometer pushed into the center of the stuffing also reads 165°F (stuffing cooked inside raw poultry must reach it independently).

Step 6

If the skin isn't yet deeply browned, increase oven temperature to 425°F for a final 15 minutes to crisp it.

Step 7

Tent with foil and let the goose rest 20 minutes before carving and serving with the stuffing.