German Christmas Goose

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    Makes 3 to 4 servings of german christmas goose:

    Goose for German Christmas


    1 goose (4,5kg)
    2 apples
    1 pear
    100 g dried plums
    200 g
    dried apricots





    Click the picture to get more info about our german christmas goose.

    200g chestnuts, cooked and peeled
    salt and pepper
    2 1/2 tbsp. quince jelly (or apple jelly)
    enough water
    1 tbsp. lingonberry jam

    Preparation of a german christmas goose – (preparation time 5 hours):

    1. Wash the prepared goose (taken out interior organs!) with water and dry it afterwards carefully.

    Washed and dried Christmas goose









    2. Wash apples, pears. Weigh enough dried plums, dried apricots and chestnuts

    Stuffing ingredients








    3. Core apples and pear. Cut each fruit into bite-sized pieces.


    Pieces of apple









    4. Mix fresh and dried fruits with chestnuts in a bowl. Meanwhile preheat your oven on 160°C.

    Pieces of apple in a bowl









     5. Stuff chunks of fruits and nuts into the bird.

    Filling a christmas goose.









    Seal the main orifice with butcher’s string.

    Stitching up the stuffed goose








    Sealing the stuffed goose









    6. Place a bbq grid in the middle position of your oven (preheated 160°C) and put the goose brest down on it. Below the bbq grid shove in a deep baking tray or casserole filled with water – to catch the juices that are emitted by the goose.


    Goose on bbq grid









    Important :
    i. On-again-off-again (every hour) empty the deep baking tray
    and fill fat and juices in another pot. Then refill the deep baking tray with a glass of cold water.

    ii. Every hour gently perforate the goose skin all-over with a metal cocktail stick or a similar thin needle – without penetrating the flesh. (This procedure relieves the fat dripping out of the goose.)

    7. For approximately 2 hours and 45 minutes the goose has been in the oven – now turn the goose around – the bird lays on it’s spine the breast is upturned

    Roll over the goose








    8. After another 1 hour seperate the juices you kept from broiling the goose from the fat. Fill the meat juices in a little saucepan, add 1 tablespoon lingonberry jam and a half tablespoon quince jelly. Let this sauce reduce to the half – by boiling a little below the boiling point.

    9. Another hour later spread the quince jelly on the goose skin, turn down the oven on 100 °C and give the goose 15 more minutes to get a crispy skin.

    10. Carve the bird and serve it with red cabbage, dumplings, sauce and canned williams pear.

    Christmas goose with side dishes










    Goose for German Christmas


    German Christmas Goose can be served with:
    dry red wine
    dark german beer

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    5 Responses to “German Christmas Goose”

    1. velva says:

      There is nothing that says German more than serving a Christmas goose. Awesome. We have German friends and our family a few years back experienced a wonderful German Christmas in Germany. The highlight of our dinner was goose and it was delicious.

      Happy Holidays to you!


    2. velva says:

      Happy New Year to you and your family!


    3. Jenny says:

      I like your recipe!

      Happy New Year to you from Quebec!


    4. Doug87 says:

      Thanks for posting an authentic German recipe for goose. I will definitely try it on our next big holiday dinner!
      Doug87´s last blog post ..Musicians and good food – never far apart

    5. A-Man says:

      Thank you! You are always welcome! I forgot to mention one ingredient for the stuffing: a handful of chestnuts.
      A Happy New Year to you and your family!

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