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Christmas Goose


  • 1 fresh or completely thawed 10-12 lb. goose
  • 1 cp orange juice
  • ¼ cup honey (more or less to taste)
  • 3 TBS. Chopped onion
  • 3 Tbs. Melted butter
  • 4 cups of potatoes parboiled, peeled and diced
  • ½ cup sausage
  • salt and pepper to taste
  • 3 TBS browned butter
  • Marjoram (to rub)


  • Preheat oven to 375 degrees.
  • Clean goose inside and out, removing any patches of fat (which can be rendered and reserved).
  • Rub inside with salt and a little marjoram.
  • Rub outside with salt.
  • Sauté onions in butter.
  • Add potatoes and sausage.
  • Season with salt and pepper.
  • Mix well and stuff goose - do not pack too firmly.
  • Fill a large roasting pan with water, only to the height of the rack you will be using in it.
  • Using a fork prick holes in the goose and place, breast down on a rack in a covered roasting pan
  • Baste continuously with orange juice, honey and browned butter.
  • After 1 hour turn goose over and add additional holes with your fork.
  • Remove cover and continue to cook
  • Skim off excess fat/grease as you go.
  • Allow 20 minutes per pound for cooking.
  • 15 minutes before goose is done raise the temperature to 450 degrees to crisp the skin

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