Steam-Baked Goose

Preparation info

  • Difficulty


  • Makes about


    servings, depending on size of goose

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

As fat accumulates in pan, pour it off or siphon off with poultry baster


  • 1 (10 to 12 lb.) goose
  • 1 tblsp. salt
  • 12 c. Savory Bread Stuffing
  • 2 c. hot water
  • ¼ tsp. pepper
  • 1 small onion, minced
  • 1 clove garlic, mashed
  • ½ c. coarsely ground green pepper
  • 1 can condensed cream of mushroom soup


  • Rub 1 tsp. salt inside body cavity of goose. Stuff cavity and neck with Savory Bread Stuffing. Skewer and lace skin openings with string. Tie legs and wings close to body. Place on rack in bottom of roaster pan, breast side up.
  • Add water (add more as needed during cooking period). Add remaining salt, pepper, onion, garlic and green pepper to water. Bake, covered, in slow oven (325°) 2 hours.
  • Remove from oven. Carefully skim off all goose fat from broth. Add mushroom soup; return goose to oven. Bake uncovered 2 hours longer, basting frequently with savory broth. Remove bird to serving platter and make gravy in roasting pan.