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Glazed Goose

A variation for the traditional Christmas goose.


4 to 6 lb. Goose
1/3 C. Apple Jelly
1/4 C. Apple Juice
1/4 tsp. Pumpkin Pie Spice


Cut goose into quarters; wash and pat dry with paper towel. Line a roasting pan with foil long enough to fold over to cover the pan. Place goose pieces in the pan, skin side up. Sprink with seasonings in the order given. Fold foil to cover and back in 350-degree oven for 90 minutes.

Baste occasionally with pan drippings. If there are not enough drippings for basting, mix 1/4 cup water with 1/4 tsp. instant chilcken bouillon and 1 tsp. margarine and baste with that. At the end of 90 minutes, check goose, if not tender, re-cover and return to oven. Continue baking and basting until tender.
Combine rest of ingredients and heat to dissolve jelly. When goose is done; fold back foil; raise heat to 400-degrees and baste bird with glaze. Return to oven and bake for 15 minutes (basting every 5).
Bird is ready to serve when it is well glazed and golden brown. Carve piences into serving portions, drizzle with some of the glaze and serve.