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Traditional roast Christmas goose with black pudding, sage & onion stuffing


  • To roast the goose

  • To make the stuffing


  • To roast the goose:

  • 1.

    Prick goose all over with a kitchen fork

  • 2.

    Rub with half the butter & season with salt & freshly ground black pepper

  • 3.

    Place the goose in a preheated oven (190 degrees Celsius) on a cooking rack

  • 4.

    Cook for 1 ½ hours basting with the goose fat.

  • 5.

    Add the garlic cloves, apples, carrots & potatoes, cook for a further ½ hour.

  • 6.

    Remove from the oven; remove the goose & the vegetables

  • 7.

    Deglaze the pan with the chicken stock, add the chopped tarragon, whisk in the remaining butter to form a sauce.

  • To make the stuffing:

  • 1.

    In a hot pan sweat the onions in the butter till soft

  • 2.

    Add the chopped black pudding, sausage & sage cook for 5 minutes

  • 3.

    Add the egg & bread crumbs & stir to combine

  • 4.

    Wrap up the stuffing mix in buttered aluminium foil

  • 5.

    Bake in a preheated oven for thirty minutes

  • To serve:

  • 1.

    Carve the goose, place the carved goose, apples, carrots, potatoes & garlic cloves on a serving platter. Serve with the tarragon sauce & the black pudding stuffing.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Traditional roast Christmas goose with black pudding, sage & onion stuffing.


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