As culled (or stolen) from Clarissa’s blog, by Paul C. I wonder why I didn’t think of this since a long time ago. Better late than never, right?



3 lbs of onions.
½ cup of butter.
½ cup of celery, chopped with leaves.
6 cups of soft breadcrumbs.
1 tablespoon of salt.
½ tablespoon of freshly ground black pepper.
1 tablespoon of dried sage.
1 teaspoon of dried savory.
½ teaspoon of dried marjoram.
¼ teaspoon of ground nutmeg.
1 goose, about 11 lb.
1 tablespoon of fresh lemon juice.
Salt and pepper.
2 chicken bouillon cubes.
Boiling water.


  • Peel and cut the onions into quarters, then put them in a large saucepan, and add just enough boiling water to cover, and simmer, covered, for about 15 minutes or until just tender.
  • Drain, cool, and coarsely chop the onions.
  • In a large heavy skillet, melt the butter.
  • Add the chopped celery and gently sauté for about 3 minutes, stirring frequently.


  • Add half the breadcrumbs and cook gently until lightly browned, stirring frequently to combine.
  • Place the remaining breadcrumbs in a large mixing bowl.
  • Add the salt, pepper, sage, savory, marjoram and nutmeg. Toss to combine the ingredients.
  • Add the prepared onions and the sautéed celery and breadcrumb mixture to the bowl and toss again to combine.
  • Allow to cool before stuffing the goose.
  • Preheat your oven to 400°F (205°C) degrees.
  • Rub the goose inside and out with lemon juice.
  • Generously sprinkle the inside of the goose with salt and pepper.
  • Stuff the neck cavity with some of the prepared stuffing and fasten the neck skin to the body of the goose with a skewer.
  • Stuff the body of the goose with the remaining stuffing, skewering and lacing the end closed.
  • Tie the legs and the wings to the body with butcher’s twine.
  • Prick the skin of the goose all over, to let the fat escape while roasting.
  • Place the goose, breast side, down on the rack of a large roasting pan.
  • Add the chicken bouillon cubes to the two cups boiling water and stir until dissolved, then pour the mixture over the goose.
  • Roast for 60 minutes, uncovered.
  • Pour off half the drippings and discard.
  • Turn the goose over and pour two cups of boiling water over the bird.
  • Continue roasting for another 60 minutes.
  • Pour off the drippings from the pan, again.
  • Prick the skin of the goose all over and continue roasting for about 90 minutes more, or until tender.
  • To serve, place the goose on a large platter; remove the twine and skewers to carve.


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