What could be more festive than a roast Christmas goose on the holiday table? If you’re looking for the perfect dinner for the holidays, you’re guaranteed to find it here – and baking a whole bird is easier than you might imagine.

Preparation is key: properly seasoned and stuffed with delicious apples, the Christmas goose is then allowed to braise in the oven for a few hours. This leaves you more than enough time to watch a Christmas classic or do other things. The goose cooks itself, so to speak.

At the end, turn the oven up a bit and bake the skin until crispy – the Christmas dinner is perfect! The classic accompaniment is red cabbage and potato dumplings.

Have fun cooking and a merry Christmas!


  • 1 ready-to-cook goose approx. 4 kg
  • salt pepper
  • 4 apples
  • 3 onions
  • 1 clove of garlic
  • 1 small piece of toast
  • 1 tablespoon dried marjoram
  • 1 sprig of dried mugwort
  • 4.25 cups goose stock from the jar
  • 1/4 cup orange juice
  • 1/4 cup red wine
  • sauce thickener to taste


  • Clean the goose, pluck out any quills with tweezers. Remove flare fat and giblets from the abdominal cavity. Rinse the goose inside and out and pat dry. Rub inside thoroughly with salt and pepper.
  • Wash and quarter apples and remove core. Dice onions, garlic and toast. Mix all ingredients for the stuffing with marjoram and mugwort and stuff into the belly cavity. Close the opening with toothpicks and kitchen twine, pull together and tie.
  • Fill a large roasting pan with ½ l of hot, lightly salted water. Place the goose in with the breast side down. Cook in a hot oven for about 2 hours (top and bottom heat 350 °F, convection 320 °F). After 30 minutes, reduce the temperature to 280 °F top/bottom heat or 250 °F convection. Continue cooking until the back begins to brown. Baste regularly with the stock.
  • After 2 hours, remove the goose, drain the stock, degrease. Cook the goose in the roasting pan with the breast side up for another 2 hours. Baste regularly with broth and goose stock. Prick the sides of the goose with a fork to drain the fat. At the end of the cooking time, increase the temperature and roast the goose at 400 °F convection until crispy brown. Remove and keep warm.
  • Pour the goose stock from the roaster through a sieve into a pot. Degrease, add orange juice and wine, boil down vigorously. Season with salt and pepper, thicken with a little sauce thickener if necessary. Carve the goose, carefully remove the stuffing and serve as a side dish.
  • Serve with red cabbage, glazed apple slices and potato dumplings.