Cooking Tom’s Goose

| December 4, 2012
Ah, the Goosenot your average bird. A dark meat bird, the goose is a bit more tricky to cook than chicken or turkey. The first tip to making a perfect roasted goose is to make sure you pick a younger, and therefore smaller birddon’t go over 14 lbs. Our dear friend Tom has been kind enough to share his secret for making a delicious roasted, stuffed goose.

(Roast Goose with Sausage, Fennel, and Currant Stuffing and Wild Mushroom Gravy)

Cooking a Roasted Goose

Recipe by Tom Burmeister

Main Ingredients:

  • 1 12‐14 pound goose ‐ loose fat removed, giblets chopped course, neck & liver discarded
  • 1 large carrot ‐ chopped
  • 1 large rib celery ‐ chopped
  • 1 medium onion ‐ chopped
  • 1/2 cup chicken broth

Stuffing Ingredients:

  • 6 cups coarse bread cut into 3/4” cubes
  • 1 lb sweet Italian sausage without casings ‐ chopped
  • 1/4 cup extra virgin olive oil
  • 1&1/2 tsp. minced garlic
  • 1&1/2 cups fine chopped onion
  • 2 cups fennel ‐ thinly sliced
  • 1 tsp. dried sage ‐ crumbled
  • 1 tsp. dried thyme ‐ crumbled
  • 3 cups chopped mushrooms
  • 1/2 pound fresh chestnuts ‐ shelled, peeled, cooked & chopped coarse.
  • 2/3 cup currants ‐ softened in boiling water for 5 minutes
  • 1/2 cup fresh parsley ‐ minced

Gravy Ingredients:

  • 3/4 ounce dried porcini mushrooms
  • 3 cups chicken broth
  • 1 cup dry white wine
  • 1/4 cup Tawny Port
  • 1/3 cup flour


Making Stuffing:

Toast bread cubes at 350 degrees, for about 10 minutes, until dry. Transfer to large bowl.
Cook sausage in large skillet until no longer pink, transfer to bowl. Pour off all but 1 tbls
of the remaining fat from the skillet and reserve.

Add 2 tbls of oil, and cook the garlic, onion, fennel, sage, and thyme over moderate heat
for 10 minutes or until vegetables are soft. Salt and pepper to taste. Transfer to bowl.

Add 2 tbls of oil to skillet and cook mushrooms over moderate heat until all liquid is
evaporated. Transfer to bowl. Mix bread cubes, sausage, mushrooms, chestnuts, currants,
and parsley. Salt and pepper to taste.

Roasting Goose:

Rinse goose and pat dry. Pack neck cavity loosely with stuffing and skewer shut. Pack body
cavity loosely with stuffing and truss up. Transfer remaining stuffing to 2 qt baking dish. Place
goose, breast side up, in roasting pan and scatter the carrot, celery, and giblets on the bottom
of the pan.

Roast the goose at 425 degrees for 30 minutes, reduce heat to 325 degrees, pour 1 cup boiling
water over goose, and roast goose for another 2 to 2 &1/2 hours, or until thigh juices run clear
when pierced. During last hour of roasting, drizzle 1/2 cup chicken broth over stuffing in baking
dish, cover, and bake the stuffing with goose at 325 degrees. Transfer roasted goose to platter,
remove skewers and trussing, and cover to keep warm.

Making Gravy:

Soak porcini mushrooms in 1 cup of chicken broth for 30 minutes at simmer or until soft. Strain
liquid through fine sieve or cheese cloth and save. Rinse, drain, and chop porcini fine. Remove
vegetables and giblets from roasting pan and discard. Pour off fat from pan juices and reserve.
Add wine and port to pan, de-glaze over moderately high heat, break up baked on drippings,
and boil mixture until reduced by half.

Make roux using 1/4 cup of the reserved fat and flour in sauce pan and cook over low heat for 3
minutes. Whisk thoroughly. Add 2 cups chicken broth and whisk in the wine mixture from pan
and the reserved porcini liquid. Bring mixture to a boil, whisking, and then simmer for 3 minutes
or until thickened. Stir in porcini mushrooms, salt and pepper to taste. Simmer for 2 minutes
and transfer to gravy boat.