reviving old Christmas traditions!

Have you just served Roast Turkey on Thanksgiving? Have you been serving turkey every Christmas, every Thanksgiving and on any special occasion? Did you brine the turkey instead of simply roast it? It was very moist and delicious that way, but it was still Turkey! Have you ever found yourself trying to serve something new – trying to brighten up the dinner table with a new menu – but somehow ended up serving the same old turkey but in a different dress? We all have at some point!

Well if you are looking for ways to bring new to your dinner table this festive season, then look no more, this is exactly what I am offering you this Christmas. I want to help you serve a whole new menu – with new recipes, less usual ingredients, and fresh menu options to choose from. Hopefully this will help you find new Family Favourite Menus for special occasions . Rest assured that you are going to cook dinners that everyone looks forward to….

First, let’s give the poor old Turkey a rest this season. It wasn’t long since thanksgiving! Why not go for a different bird altogether? In this post I reviving an old Christmas tradition by going for this Classic Victorian Recipe of Roast Goose. I have served this succulent Roast Goose recipe, last Christmas, and everyone loved it. Everyone was excited about having something different, and the shower of compliments did not stop pouring! Best still, that Christmas dinner and that roast goose was the talk of the group for a very long time!

You are going to love serving this dish, let’s get to it…


Serves: 8

Roast Goose with Onion & Sage Stuffing
Served with Roasted Apples, Onions and Apple Sauce

  • 4-5 Kg Goose (best fresh, free range)
  • 3 pink apples, quartered
  • 3 onions, quartered
  • 250g Jar DS Organic Pink Applesauce

For filling

  • 4 large brown onions
  • 1 Large loaf Rye Bread, cut into cubes
  • 2 tbsp DS Dried Sage
  • 1 – 1 1/2 cups milk
  • 1/4 tsp ground nutmeg
  • Salt & Pepper to taste

The onion and sage stuffing will pleasantly fragrance the bird. The roasted onions and apples will add a sweet touchto balance out the gamy flavour, and the use of the applesauce offers a tart sweetness and an extra texture to compliment the crispiness, meatiness, and mushiness from the rest of the ingredients. This is a dinner you will remember and one your guests will remember you for… This recipe is based on the Classic Victorian Recipe, with a few changes… 

For more in depth info on goose meat, how to prepare, cook, pair and carve visit this link.


Prepare the goose,
Once purchased, remove all packaging. Usually a vacuum sealed bag of giblets is also included, remove that too, then rinse thoroughly to clean, and pat dry. Store in the fridge covered loosely by foil paper. (It is very common to leave goose in the fridge like so for 2 days to slightly dry up. However, this is optional.)


When ready to cook, remove the goose from the fridge and let it stand for 2 hours at room temperature. This will loosen up the fats in prep for cooking; kind of like butter at room temperature.

Prick the skin with a fork and sprinkle with salt and black pepper all over. Set aside.

Preheat your oven to 350F.

Make the Stuffing
Roast the unpeeled brown onions in a hot oven until softened. Once done roasting, cool them, peel and roughly chop them. Soak the bread in just enough milk to moisten, then press out any excess milk. Mix the pressed bread, with the chopped roasted onions, sprinkle with nutmeg and season with salt and black pepper. Add the sage and mix all to combine.

Stuff the prepared goose with the stuffing and close the opening either by sewing or by pulling the skin over the legs.

Place the stuffed goose over a wire rack fitted in a deep baking dish and roast in the preheated 370F oven for 35 – 40 minutes per kilo. Drain off and reserve excess fat every 20 minutes. Baste the tops of the goose every time you drain off drippings.

40 minutes before the end of cooking, place the quartered apples and onions around the goose on the rack and baste with the drippings.

Once the goose is done roasting, rest it covered lightly with foil for 20 minutes. Then place it on the serving plate, with roasted apples and onions placed around it. Serve with the applesauce on the side.

Carving Goose

Hold the leg by the end knuckle, cut close to the body and twist off. Carve this leg meat. To carve the breast meat start from the outside working to the breast bone in the middle. Repeat for the other side.Read more about goose meat, how to prepare, cook, pair and carve on this link.

Where to buy Fresh Free Range Goose in Dubai this Festive season?

I have found them in Spinney’s – Springs Town Centre, Giant -Ibn Batoota Mall are also offering these. I know Carrefour did last year, but haven’t checked this year, however they do usually offer fresh goose, duck, rabbit and Turkey during the festive season. Run, buy one before they are out.

Hope you have enjoyed this post, and that it took away a bit of goose anxieties! These birds are delicious, and this recipe is such a crowd pleaser, you won’t go wrong with it. Do let me hear from you before you go, and don’t forget to drop by again soon for some more Festive Dinner options.


Pure heavenly flavours of festive family gatherings!

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