Goose has a distinct flavor which makes it a favorite European
Christmas dish. In Germany, roast goose is a staple for Christmas Day meals. For European cultures, roast goose is traditionally eaten only on appointed holidays, including
St. Martin's Day. It is generally replaced by the
turkey in the
United States. Similarly, goose is often an alternative to turkey on European
Christmas tables. In the United States, the price per pound of goose is usually similar to that of farmed duck, but the large size of the bird and low yield of meat to bone and fat makes a goose a luxury item for most. An added value is that roasting a goose will render a great deal of excellent quality fat which is typically used for roasting potatoes or as the shortening in pie crust (sweet or savory). One can also simmer pieces of goose submerged in the fat to make
confit. Roast goose is also a popular ingredient for post-Christmas meals. There are a number of recipes for
Boxing Day which make use of left over roast goose from one's Christmas Day banquet.
Variations Prevalent stuffings are
apples,
sweet chestnuts,
prunes and
onions. Typical seasonings include salt and pepper,
mugwort, or
marjoram. Also used are
red cabbage,
Klöße, and
gravy, which are used to garnish the goose.
Turkish Kars style roast goose is one of the most famous food products special to
Kars region of
Turkey. ==Gallery==