Roast Goose with Chestnut Stuffing

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 goose (12 pounds), with liver and heart
  • ¾ cup chopped onions
  • 1 pound ground bulk sausage
  • 1 teaspoon crumbled dried rosemary
  • ½ teaspoon crumbled dried thyme
  • 1 bay leaf, finely chopped, or ½ teaspoon ground bay leaf
  • 1 garlic clove, finely minced
  • 3 green cooking apples, peeled, cored and chopped
  • ½ cup Chicken Stock
  • 3 cups cooked chestnuts
  • Salt and freshly ground black pepper to taste
  • ½ cup soft fresh bread crumbs
  • 2 tablespoons chopped parsley
  • 1 tablespoon applejack or Calvados (optional)


  1. Wash the goose and remove any large pieces of interior fat. Render enough to make two tablespoons fat. Grind the liver and heart of the goose and set aside.

  2. Preheat oven to hot (450°F.).

  3. Heat the rendered goose fat and cook the onions in it until wilted. Add the sausage and break up with a wooden spoon. Add rosemary, thyme, bay leaf and garlic.

  4. When sausage has lost its reddish color, remove some of the excess fat. Add ground goose liver and heart and cook, stirring, for five minutes.

  5. Add the apples and stock. Stir in the remaining ingredients. When blended, cool.

  6. Stuff the goose with the mixture. Skewer the openings or sew with string. Rub the outside with a little salt.

  7. Place the bird on a rack in an uncovered pan and roast for ten minutes.

  8. Reduce heat to moderate (350°F.) and continue to cook for twenty-five minutes to the pound, until the goose is well browned and crisp and the drumstick moves up and down easily. Pour off fat as it accumulates.

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