Herbal Recipes for a Holiday Feast: Roast Goose with Fresh Sage, Winter Savory and Black Walnuts

Make this herb-roasted goose for a holiday dinner.


| December/January 1994



11-22-2010-thanksgiving dinner


Serves 8 to 10 

Two assertive herbs combined with wonderfully aromatic black walnuts will fill the kitchen with an irresistible fragrance as they cook together. If you don’t live in black walnut country, you can order them, neatly shelled, from Missouri Dandy Pantry, 800-872-6879. English walnuts are a reasonable substitute.

• 1 goose, about 12 pounds
• 3 tart cooking apples such as Granny Smith
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh winter savory
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4–1/2 cup coarsely chopped black walnuts

1. Wash the goose inside and out.

2. Pare, core, and slice the apples. Toss them with the herbs, salt and pepper, and walnuts. Fill the cavity of the goose with the apple mixture.

3. Truss the goose and prick the skin of the legs, thighs, and breast. Place it, breast down, on a rack in a roasting pan. Place a pan of water on the bottom shelf of the oven to keep the goose from drying out.





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