I’ve had three Thanksgiving since moving to the US. As a family tradition, everybody travels to Atlanta, Georgia, and stays at my sister-in-law Patty’s place. We always cook a big Thanksgiving dinner and dine together. This year the dinner party was busier than ever. Since Patty just gave birth to a beautiful little boy, her husband’s family also came to spend the holiday with us. We had 15 people at our Thanksgiving table. It was indeed a big holiday feast! Curious what we cooked and served for Thanksgiving this year? We served 3 turkeys, 1 roast goose, 2 fruit breads, dinner rolls, green beans with cream and mushrooms, turkey stuffing, sweet potatoes with cream, squash casserole, 4-cheese mac and cheese, mashed potatoes with gravy, and 6 homemade pies. Everything was made from scratch through our efforts of teamwork. Quite impressive isn’t it? Like I mentioned a couple weeks ago, I have been practicing making traditional American dishes so I could contribute to our family dinner. This year I was in charge of the slow roast goose and a kabocha pumpkin pie. Both of the dishes got really positive feedback!
The slow roast method
Today I want to share the slow roast goose recipe with you, so you can make it for your next family gathering or Christmas dinner. There are a few reasons I chose the slow roast method.
I can bake the goose overnight before Thanksgiving, so it does not occupy oven space on the big day. The goose meat will remain juicy and tender and the skin crispy after reheating. The recipe requires very little prep and does not need to be monitored during cooking. You can set it up and forget about it.
Despite the fact that we had two ovens, we had more than 10 dishes to bake on Thanksgiving day. Imagine how busy our oven schedule was! Here is what we did. We started to roast the goose the night before. The baking temperature was super low, so the goose would just be ready on the morning of the second day. Then we rested it at room temperature until ready to serve. I carved the goose up and crisped it up in a 400 F oven. It resulted in a beautifully brown goose that was tender and juicy.
Easy goose sauce
I made a black currant sauce to serve with the goose using Hero fruit spread. Back in China when I was living with my family in Beijing, I had been using Hero. Hero is a Swiss brand commonly used by professional chefs. It was much pricier in China and we had to get it from a specialty store that sold imported products. But we loved it nonetheless because it is fruitier, less sweet, and made with natural ingredients, no high fructose corn syrup, or preservatives. Hero’s also Kosher and now Gluten Free. Not to mention you have a lot more variety to choose from, including less common fruits such as red currant and bitter orange. One of my favorite things to do for breakfast is to toast some bread and spread butter and jam on it. I was so happy that now I could buy my favorite jam at a cheaper price and even find it at my local HEB. The goose sauce is super easy to make and pairs very well with the savory meat. What you need to do is heat up some sparkling wine and dissolve the jam in the liquid with some ginger powder. Then use a cornstarch slurry to thicken it. The sauce is very fruity and a bit sweet with notes of citrus. Don’t worry that the sauce contains alcohol. Since we’ll be simmering the sauce for quite a while, most of the alcohol will evaporate.
If you have not tried Hero fruit spread, check out their website to see the flavors they make. You can find it in the jam aisle in major grocery stores such as Shop Rite, Stop & Shop, ACME, King Kullen, Key Food, Kings, Balducci’s, Fairway, Shaw’s, Market Basket, Price Chopper, Ralph’s, HEB, Harris Teeter and Giant Eagle. This is such a versatile sauce and it goes well with other roast poultry, green beans, mashed potatoes, toast, and dinner rolls. Not to mention its beautiful rose color will make your holiday table extra happy and merry 🙂
More holiday recipes
Kabocha Pumpkin Pies Restaurant Style Mashed Potatoes The Best Slow Roast Duck Creamy Potato and Brussels Sprouts Salad (Vegetarian) Oven Roasted Green Beans with Garlic Soy Glaze
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
This post is sponsored by Hero. All opinions expressed are my own. Thank you so much for supporting the companies that keep this blog going.
