Roast Goose Stuffed with Plums and Apples

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This recipes serving size will all depend on the size of goose you but. You can also stuff it with whatever kind of fruit you like best.


  • 1 goose, including giblets
  • 1 lemon
  • 12oz of plums
  • 1 pound apples
  • salt and pepper


  1. Preheat oven to 450 degrees
  2. Remove giblets from the goose and put into a saucepan with 2 3/4-liters of water.
  3. Bring to a boil and then simmer until reduced by half.
  4. Strain and keep the giblet stock set aside.
  5. Weigh the goose and calculate the cooking time at 20 minutes per pound.
  6. Remove the excess fat usually found around the vent of the goose.
  7. Rinse the inside of the bird and then rub the skin with lemon, salt and pepper.
  8. Chop the plums, not too fine.
  9. Put the plums into a bowl.
  10. Peel, core and chop the apples.
  11. Add them to the plums and season the mixture with salt pepper.
  12. Use the mixture to stuff the body of the bird.
  13. Put the goose on a rack in a roasting tin.
  14. Place in the oven and immediately lower the temperature to 350 degrees and cook for the time you calculated.
  15. Drain away the fat from the roasting pan (retaining the juices) occasionally during cooking.
  16. When the goose is cooked, transfer it to a heated serving platter and keep hot.