Stuffing:
To prepare the goose, it is necessary to remove the bones from the bird. First, turn the bird upside down with the back facing you. Cut out the backbone with poultry shears, be sure to cut close and not lose the underside of the breast meat attached to the back. Now, at an angle, carefully slit along both sides of the rib cage with a boning knife to remove the breast plate. Scrape away the meat as you cut. Using a towel, grab the thigh bones from inside the goose and pull the leg towards you out of the socket, leaving the meat attached to the body. Next, sever the wings at the joint as close to the body as possible. Reserve the wings and bones for the stock. Repeat the process with the other goose.
The geese are now boneless. Carefully slice the breast to open them up and make an even thickness. Smear the surface of each goose with 1 tablespoon of softened butter; season with salt and pepper. Set aside while preparing the stock and stuffing.
To prepare the goose stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 2 minutes. Add the remaining ingredients, including all the geese bones, and cook for 1 hour.
To prepare the stuffing, melt butter in a skillet over medium heat. Add the onion, garlic, carrot and herbs. Saute for 5 minutes then add the wine. Simmer for about 10 minutes to reduce the wine to a tight paste. Add the wild rice, rye bread, and chestnuts. Stir and season with salt and pepper. Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of goose stock; mix thoroughly until evenly moistened. Spoon a layer of stuffing evenly to the edges of each goose and roll up like a jellyroll. Tie securely with butcher?s twine.
Rub the outside of the goose roasts with butter, sage and marjoram for added flavor. Transfer the stuffed geese to a stovetop or conventional smoker and follow manufacture?s directions. Cook in a preheated 350 degree F oven for 20 to 40 minutes until juices run clear. Be careful not to overcook, as the meat would be extremely tough and dry. Let stand 10 minutes to allow the juices to settle. Cut off the twine and slice vertically to form pinwheels.
Spiced cherry sauce:
To prepare the sauce, coat a stockpot with Port and place over medium heat. Bring up to a simmer then stir in the spices and orange peel. Add 1/4 cup dried cherries and simmer to reduce the alcohol, about 5 minutes. Add the goose stock and continue to simmer for 15 minutes. Strain the sauce into a smaller saucepan to remove the solids. Add remaining 3/4 cup of dried cherries and serve.
Yield: 4 to 6 servings

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4107.18 Kcal (17196 kJ)
Calories from fat	3381.6 Kcal
		% Daily Value*
Total Fat	375.73g	578%
Cholesterol	453.81mg	151%
Sodium	1054.96mg	44%
Potassium	1341.76mg	29%
Total Carbs	131.73g	44%
Sugars	19g	76%
Dietary Fiber	15.36g	61%
Protein	28.74g	57%
Vitamin C	42mg	70%
Vitamin A	0.8mg	25%
Iron	7.3mg	40%
Calcium	502mg	50%

Amount Per 100 g
Calories	277.43 Kcal (1162 kJ)
Calories from fat	228.42 Kcal
		% Daily Value*
Total Fat	25.38g	578%
Cholesterol	30.65mg	151%
Sodium	71.26mg	44%
Potassium	90.63mg	29%
Total Carbs	8.9g	44%
Sugars	1.28g	76%
Dietary Fiber	1.04g	61%
Protein	1.94g	57%
Vitamin C	2.8mg	70%
Vitamin A	0.1mg	25%
Iron	0.5mg	40%
Calcium	33.9mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Wild Rice Stuffing

Wild rice , cooked as per instructions and 13 more..
Greek-Style Braised Lamb Shanks

Olive oil, Lamb shanks, Celery stalks, chopped and 13 more..
Apple and Cheddar Cheese Soup

White peppercorns, Fresh thyme, Fresh rosemary and 14 more..
Chicken Shepherd's Pie

Shortcrust pastry dough, frozen ready made (equals to 1 s... and 19 more..
Chicken-Peanut Stew

White onions, sliced and 14 more..
My Wild Irish Seitan Stew

Olive oil, Yellow onion, chopped, Stalk celery, chopped and 14 more..
Shrimp Creole

Olive oil, Flour, Stalks celery, finely chopped and 14 more..
Rittenhouse Inn Wassail Punch

Whole allspice, Fresh ginger root, peeled and sliced and 7 more..

Recipe Tags

Weightwatchers Points

112.7

Points
112

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Total Fat

Also Try

Roast Goose with Wild Rice Stuffing

Cooked wild rice, Chopped toasted hazelnuts and 9 more..
Roast Goose With Wild Rice-Chestnut Stuffing

Wild rice, raw, Goose, Salt and pepper and 9 more..
Roasted Acorn Squash With Wild Rice Stuffing

Acorn squash , halved lengthwise and seeds removed (about... and 11 more..
Black Raspberry Glazed Chicken With Wild Rice Stuffing

Boneless skinless chicken breast halves, flattened, Salt and 11 more..
Wild Rice Stuffing with Wild Mushrooms

Butter, Onions (about 2 3/4 lb), halved, thinly sliced and 8 more..
Stuffed Tomatoes With Wild Rice, Beef & Mint

Wild rice, cooked, Olive oil flavored cooking spray and 9 more..
Wild Rice Stuffing With Grapes and Hazelnuts

Chicken broth (low sodium ), Wild rice (250 ml) and 12 more..
Wild Rice Stuffing With Fresh Goat Cheese Log

Chavrie fresh goat cheese log , original, Water, Wild rice and 7 more..
Wild Rice Stuffing with Dried Cherries and Toasted Pecans

Butter, divided, Sliced leek (about 1 large) and 12 more..
Goose with Corn Bread Stuffing

Corn bread/muffin mix, Domestic goose (10 to 12 lb), Salt and 15 more..