Roast Goose With Wild Rice-Chestnut Stuffing

“This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese"”
6hrs 40mins

Ingredients Nutrition


  1. Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
  2. Preheat oven to 350ºF.
  3. Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
  4. Prick skin and fat with a skewer in several places, being careful not to pierce meat.
  5. Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
  6. Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
  7. Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
  8. Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
  9. Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
  10. Remove to cutting board and let rest 15 minutes.
  11. Remove stuffing to a bowl and carve goose.

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