Oven Roasted Stuffed Goose with gravy

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

goose

🥗Healthier: duck

💰Cheaper: chicken

Duck is a leaner alternative while chicken is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

Clean the goose by removing excess fat and giblets, and marinate it overnight.

The next day, ensure the goose is completely thawed before starting preparation.

Trim off any excess skin and fat from the goose, especially from the cavity.

Rinse the goose under cold water to remove blood and particles.

Wash hands thoroughly during the preparation process to maintain cleanliness.

Use a sharp knife to trim any membranes separating the skin and to create holes in the skin for seasoning.

Press 6-8 cloves of garlic and mix with 0.5 teaspoon salt, 0.125 teaspoon black pepper, 0.5 teaspoon Chef Paul Perdom's Poultry Magic, 0.5 teaspoon onion powder, and 1.5 teaspoons dried thyme.

Add 1.5 teaspoons of Hickory Liquid Smoke to the seasoning mixture and stir well.

Poke holes into the goose with a fork and insert the garlic seasoning mixture under the skin and into the cavity.

Massage the seasoning into the goose to ensure even distribution of flavors.

Wrap the goose with plastic wrap and refrigerate to marinate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens