Type what you have

Ingredients

• ✓ goose
• potato
• sauerkraut
• applesauce
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Clean goose under cold running water, paying special attention to the cavity. Poke holes all over the goose using a paring knife. This allows some of the fat to escape while cooking. Place breast-side up onto a broiler pan or roasting rack, and cover loosely with aluminum foil.
2. 2 Bake for about 1 hour in the preheated oven, or until very tender. Remove from oven and allow to cool.
3. 3 Combine the shredded potatoes, sauerkraut, applesauce, and brown sugar in a slow-cooker. Remove as much meat from the goose as you can, leaving meat in large pieces. Add them to the mixture in the slow cooker. Place the lid on the cooker and cook on HIGH for 3 to 4 hours.

By M

Ingredients

• ✓ goose
• celery
• baby carrot
• cream of celery soup
• cream of chicken soup
• cream of mushroom soup
• mushroom
• sage
• rosemary
• thyme

Instructions

1. 1 Combine celery, carrots, cream of celery soup, cream of chicken soup, cream of mushroom soup, mushrooms, sage, rosemary, and thyme in a large bowl.
2. 2 Put goose pieces in a slow cooker. Pour vegetable-soup mixture over the goose.
3. 3 Cook on High until goose is tender, 6 to 8 hours.

By Alex Waltman

Ingredients

• ✓ goose
• cornstarch
• water
• tomato paste
• white wine
• chicken broth
• marjoram
• thyme
• clove
• bay leaf
• garlic
• celery
• carrot
• onion
• vegetable oil
• black pepper
• salt
• thyme
• butter
• currant
• apple
• french bread

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make the stuffing: Combine bread, apples, currants, butter, thyme, salt, and pepper in a large bowl.
3. 3 Prepare the goose: Wash inside and out. Pat dry. Stuff with stuffing mix, truss, and tie goose. Prick bird all over with fork.
4. 4 Heat oil in a roasting pan on top of the stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in the roasting pan. Add a little water, cover, and roast in the preheated oven for 1 hour. Discard fat from the roasting pan.
5. 5 Combine onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme, and marjoram in a mixing bowl and sprinkle around the goose.
6. 6 Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required.
7. 7 Transfer cooked goose to a platter and keep warm by covering loosely with foil.
8. 8 Make the gravy: Skim off remaining fat in pan and heat drippings and vegetables on top of stove until mixture is reduced. Stir in chicken broth, white wine, and tomato paste. Simmer for 10 to 15 minutes, then strain gravy.
9. 9 Mix water and cornstarch in a small bowl. Add cornstarch mix, a little at a time, to thicken the gravy if necessary.

By Christine L