For many, Christmas brings to mind hearty, traditional dishes enjoyed with family and friends. In Germany, one of the most cherished holiday meals is Christmas Goose, a dish steeped in history and symbolism. While the tradition of serving goose for Christmas in other parts of the world has waned, it remains a central feature on German holiday tables, embodying the season’s spirit of warmth, celebration, and togetherness.
Unlike the typical turkey that dominates American festivities, goose offers a richer, more decadent flavor. Its crisp, golden-brown skin and juicy, flavorful meat make it a standout dish, often paired with red cabbage, dumplings, or potatoes. Historically, goose was associated with the feast of St. Martin in November, but its prominence during Christmas grew due to its luxurious nature, signifying abundance and joy.
This recipe for German Christmas Goose brings a delightful twist with a pretzel, apple, and ginger stuffing. Pretzels, deeply rooted in German culture, add a unique texture and flavor to the stuffing, while apple and ginger lend a touch of wintry brightness. Try our Pretzel Recipe to make it like we did at the restaurant. To complement the bird, a Gewürztraminer glaze with juniper berries infuses it with aromatic depth, perfect for the festive table.
Juniper berries, often overlooked in modern kitchens, evoke memories of holiday markets and traditional dishes. Their piney, slightly citrusy flavor is unmistakable, though they should be used sparingly—too much can overpower the dish. This glaze ties the goose together with a delicate balance of sweetness and spice.
Prepare to impress your guests with this timeless recipe, which serves eight generously.
Christmas Goose Ingredients
Stuffing:
3 cups (185 g) cut-up day-old soft pretzels (½-in/12-mm chunks), homemade or store-bought
½ cup (115 g) unsalted butter
2 cups (250 g) diced Granny Smith apples
1 yellow onion, diced
3 stalks celery, diced
1½ cups (360 ml) chicken stock, low sodium if store-bought
2 tbsp finely minced fresh sage, or 2 tsp dried sage
2 tbsp finely chopped fresh marjoram
1½ tbsp peeled and finely minced fresh ginger
1 tbsp kosher salt
½ tsp freshly ground black pepper
Goose:
One 10- to 12-lb (4.5- to 5.4-kg) whole goose
Glaze:
2 cups (480 ml) Gewürztraminer or other sweet white wine
1 cup (240 ml) chicken stock, low sodium if store-bought
1 tbsp juniper berries
¼ cup (55 g) firmly packed dark brown sugar
2 fresh bay leaves, or 1 dried bay leaf
1 tsp kosher salt
Instructions
1. Prepare the Stuffing
- Place the pretzel pieces in a large bowl.
- Melt the butter in a large sauté pan over medium-high heat. Add the apples, onion, and celery, and cook until lightly golden brown, about 15 minutes.
- Add chicken stock, sage, marjoram, ginger, salt, and pepper to the pan, stirring to combine. Cook for an additional 2 minutes.
- Remove from heat and pour the mixture over the pretzel pieces. Mix thoroughly until evenly distributed and sticky. Let cool to room temperature.
2. Prep the Goose
- Preheat the oven to 375°F (190°C).
- Remove the giblets and neck from the goose (if included) and set aside for another use.
- Spoon the stuffing into the goose’s cavity. There’s no need to secure the opening.
- Place the goose breast-side up in a roasting pan and pour water to a depth of about 1½ inches (4 cm) into the pan.
3. Roast the Goose
- Roast the goose in the preheated oven until an instant-read thermometer inserted into the thigh (away from the bone) registers 165°F (74°C), about 3 to 3½ hours.
- While roasting, check the pan occasionally and add more water if necessary to prevent drying.
4. Make the Glaze
- Combine Gewürztraminer, chicken stock, juniper berries, brown sugar, bay leaves, and salt in a small saucepan over medium-high heat.
- Bring to a boil, stirring to dissolve the sugar. Reduce by half, about 20 minutes.
5. Finish and Serve
- Once the goose is cooked, transfer it to a platter or cutting board and tent it loosely with aluminum foil. Let rest for 10 minutes.
- Spoon the stuffing out of the cavity and carve the bird. Drizzle the glaze over the carved goose and stuffing before serving.
This roasted goose will quickly become the centerpiece of your holiday table. The flavors of the pretzel stuffing and juniper glaze offer a modern take on classic German Christmas traditions, ensuring your guests will savor every bite. Enjoy this festive dish alongside red cabbage and potato dumplings for an authentic German Christmas feast!
Weihnachtsgans – Christmas Goose
Ingredients
Stuffing:
- 3 cups 185 g cut-up day-old soft pretzels (½-in/12-mm chunks), homemade or store-bought
- ½ cup 115 g unsalted butter
- 2 cups 250 g diced Granny Smith apples
- 1 yellow onion diced
- 3 stalks celery diced
- 1½ cups 360 ml chicken stock, low sodium if store-bought
- 2 tbsp finely minced fresh sage or 2 tsp dried sage
- 2 tbsp finely chopped fresh marjoram
- 1½ tbsp peeled and finely minced fresh ginger
- 1 tbsp kosher salt
- ½ tsp freshly ground black pepper
Goose:
- One 10- to 12-lb 4.5- to 5.4-kg whole goose
Glaze:
- 2 cups 480 ml Gewürztraminer or other sweet white wine
- 1 cup 240 ml chicken stock, low sodium if store-bought
- 1 tbsp juniper berries
- ¼ cup 55 g firmly packed dark brown sugar
- 2 fresh bay leaves or 1 dried bay leaf
- 1 tsp kosher salt
Instructions
Prepare the Stuffing
- Place the pretzel pieces in a large bowl.
- Melt the butter in a large sauté pan over medium-high heat. Add the apples, onion, and celery, and cook until lightly golden brown, about 15 minutes.
- Add chicken stock, sage, marjoram, ginger, salt, and pepper to the pan, stirring to combine. Cook for an additional 2 minutes.
- Remove from heat and pour the mixture over the pretzel pieces. Mix thoroughly until evenly distributed and sticky. Let cool to room temperature.
Prep the Goose
- Preheat the oven to 375°F (190°C).
- Remove the giblets and neck from the goose (if included) and set aside for another use.
- Spoon the stuffing into the goose’s cavity. There’s no need to secure the opening.
- Place the goose breast-side up in a roasting pan and pour water to a depth of about 1½ inches (4 cm) into the pan.
Roast the Goose
- Roast the goose in the preheated oven until an instant-read thermometer inserted into the thigh (away from the bone) registers 165°F (74°C), about 3 to 3½ hours.
- While roasting, check the pan occasionally and add more water if necessary to prevent drying.
Make the Glaze
- Combine Gewürztraminer, chicken stock, juniper berries, brown sugar, bay leaves, and salt in a small saucepan over medium-high heat.
- Bring to a boil, stirring to dissolve the sugar. Reduce by half, about 20 minutes.
Finish and Serve
- Once the goose is cooked, transfer it to a platter or cutting board and tent it loosely with aluminum foil. Let rest for 10 minutes.
- Spoon the stuffing out of the cavity and carve the bird. Drizzle the glaze over the carved goose and stuffing before serving.
