How to Create a Delicious Roast Goose with Sage and Onion Stuffing and a Port Wine Cherry Sauce

4 weeks ago

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Roast Goose

Watch the Easy Roast Goose Recipe with a Port Wine Cherry Sauce and Sage and Onion Stuffing video.

Learn how to make the perfect Charles Dickens Christmas Carol Dinner with this mouthwatering Roast Goose recipe. This delightful dish features savory Sage and Onion Stuffing and a scrumptious Port Wine Cherry Sauce that will leave your taste buds wanting more!

A Roast Goose Just Like Mrs. Cratchit Made

One of my all-time favorite stories is A Christmas Carol by Charles Dickens. Mr. Scrooge’s journey of redemption brings such joy to my heart, especially during the Christmas season. And what better way to thoroughly enjoy this story than by recreating the tasty Christmas dinner Mrs. Cratchit made for her family.

So today, I’ll show you how to prepare Mrs. Cratchit’s roast goose with sage and onion stuffing. The skin of the goose will be delightfully crisp, and I guarantee that the stuffing will be some of the best you have ever tasted!

The Cratchits’ Christmas dinner

British Royal Favorite: Sage and Onion Stuffing

Sage and onion stuffing has a long history in England, dating back over 500 years. This recipe was a favorite of Queen Elizabeth the First, who ruled England during the 1500s, and it is still enjoyed today by the modern-day Queen Elizabeth the Second.

A Variation on the Roast Goose Dinner

We will deviate just a bit from the actual Cratchit’s Christmas dinner, but I don’t think you’ll mind.

Instead of the mashed potatoes and apple sauce that Mrs. Cratchit served, we’ll enjoy the most delicious potatoes roasted in goose fat and a sweet-tart Port wine cherry sauce that is the perfect accompaniment to a roast goose.

Mrs. Cratchit's roast goose

What is the Best Cooking Temperature for Roast Goose?

If you have seen my discussion about the best cooking temperature for roast duck, you will not be surprised when I share here with you that I like my poultry well cooked!

Chefs may tell you that you can roast the breast of a goose to 135°F-145°F for rare to medium-rare meat. The United States Department of Agriculture recommends that you should roast your goose to 165°F for safety, but I simply can’t eat goose cooked to either of these temperatures!

I find that goose meat cooked to these temperatures varies in color from a deep purple to a deep red. However, it’s not just the color of the poultry meat that bothers me. I find the texture to be rubbery. This combination of color and texture is simply the last thing that I want to eat or would serve to my guests.

Instead, I recommend that you roast your goose to a minimum of 170°F, or even 180°F if you prefer. These higher internal temperatures ensure that your goose is cooked through and tender, making every bite melt-in-your-mouth delicious.

Roast goose

Use a Roasting Pan when Making Roast Goose

When roasting a duck, you can get away with using a baking sheet with a rack. However, a goose is generally larger than a duck, so you will need a full-size roasting pan with a rack.

If possible, use an angled roasting rack to lift the goose off the base of the pan. This allows the goose fat to render properly and ensures that the skin becomes delightfully crisp.

Roasting pan

What Can I do with Goose Fat after Making a Roast Goose?

If you have never had goose fat before, you are in for a treat! Goose fat is a real delicacy. After roasting your goose, you will have a considerable amount of glorious goose fat that you can put to good use.

Goose fat is incredibly versatile in cooking. You can use it for roasting potatoes and other root vegetables, sautéing greens, frying eggs, spreading on bread, and even as a replacement for other fats in baking.

Goose fat

More Specialty Poultry Recipes

If you enjoyed learning how to make roast goose, be sure to check out my videos on Rock Cornish Hens and roasted duck. These specialty poultry dishes are perfect for a celebratory meal or Christmas dinner.

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Merry Christmas and a Happy, Healthy, and Blessed New Year!