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Stuffed Goose


This is a traditional way to prepare a goose, and by traditional I mean fire roasted. The fire is the secret to a great goose, but because the fatty juices drip from the goose it can make a big mess. Make sure you grill indirectly and that you use a drip pan to catch that grease.

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Yield: Serves 8 to 10


  • 1 young goose (about 12 to 14 pounds/5 to 6 kg)
  • 1 small apple, diced
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1/2 cup/120 mL olive oil
  • 1/4 cup/120 mL water
  • 1 clove garlic, minced
  • 2 teaspoons/10 mL sage


Let goose warm up to room temperature and stuff with the apple, onion, celery, garlic, salt and pepper, Combine oil, water and sage in a small bowl. Preheat grill and prepare for indirect grilling with a large drip pan. The goose has a lot of fat to loose while cooking so you need to catch that fat. Place goose on grill over the unheated portion of the grill. Keep the grill temperature around 350 degrees F. (175 degrees C.) Baste goose with water and oil every 20 minutes for 2 hours or until the internal temperature of the goose reaches about 165 degrees F. (74 degrees C.) Remove from grill and allow to rest for ten minutes. Carve and serve.

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