Roast goose stuffed with chestnut and bread roll

Roast goose stuffed with chestnut and bread roll
Prepare ingredients.
Remove all excess fat at the neck and the butt.
Wash 1 whole goose.
Pat whole goose dry with paper towels.
Put 1-2 teaspoons of salt into the abdominal cavity of the goose.
Rub the salt evently over all sides of the abdominal cavity of the goose.
Carve the skin of 200-250 grams of chestnut crosswise ...
... as shown in the picture.
Heat 1,5-2 liters of water in a cooking pot.
Add the chestnut to boiling water.
Cook for 8-10 minutes.
Drain the chestnut.
Peel the chestnut.
Transfer to a bowl.
Crumble the chestnut.
Peel an apple.
Remove apple seeds.
Cut the apple into small pieces.
Add the chopped apple to the chestnut.
Take an old bread roll.
Cut the bread roll into small cubes.
Add also the bread roll to the chestnut.
Add 1 teaspoon of salt.
Add 1/2 teaspoon of pepper powder.
Add 1-2 tablespoons of dried marjoram.
Mix in the ingredients.
Put the stuffing into the abdominal cavity of the goose.
Not too full.
Close well.
Slide a baking grid in the middle rail of the baking oven and a baking tray in the next lower rail.
Place whole goose on the baking grid.
Heat oven to 150°C.
Bake for 2-3 hours.
Use a toothpick to pierce the skin in some places, when it begins to tighten.
Baste with chicken broth frequently.
Peel 1-2 apples.
Remove apple seeds.
Chop 1/2-1 apple into small pieces.
Cut 1/2-1 apple into wedges.
Put apple wedges and pieces into a cooking pot.
Add 1-2 tablespoons of sugar.
Heat the pot.
.. and stir in simultaneously.
Add 100-150 milliliters of gravy.
Bring to boil.
Turn heat to a low level and add 3-5 tablespoons of whipped cream.
Stir it until thickens. Turn off the heat and then put aside.
Take out the baked goose from the oven.
Split the breast.
Take out the stuffing and cut baked goose into pieces.
Serve with Kartoffelknödel (potato dumpling) and braised red cabbage with apples.


In many regions of Europe the stuffed roast goose is always filled with apples and old bread. This was and still is one of the Christmas favorites.

Stuffed roast goose is best served with Kartoffelknödel (or potato dumpling) and braised red cabbage with apples.


1 whole goose
1⁄2 liter chicken broth (1/2-1 liter)
200 grams chestnut (200-250 grams)
2 apples (2-3)
1 bread roll
3 teaspoons salt (3-4 teaspoons)
1⁄2 teaspoon pepper powder
1 tablespoon dried marjoram (1-2 tablespoons)
1 tablespoon sugar (1-2 tablespoons)
3 tablespoons whipped cream (3-5 tablespoons)
  potato dumpling (or Kartoffelknödel)
  braised red cabbage with apples