Roasted with apples, carrots, and pears.

Roasted with a cornbread stuffing.

Basted with an orange juice and honey mixture.

Prepared on an outdoor grill.

Roasted with apple, celery, and onion.

Roasted with a chestnut stuffing.

Stuff with apples, oranges, and onions.

Includes instructions for a gravy.

The bird is stuffed with apples and apricots.

Seasoned with carrots, onions, celery, and parsley.

Basted with an apple cider and grape jelly mixture.

Serve goose with rice or new potatoes.

The goose is roasted and then the meat is removed to simmer with sauerkraut, applesauce, potatoes and brown sugar in a slow cooker.

The goose is boiled, then simmered in a sauce.

This goose breast recipe is cooked in the pressure cooker with oranges, lemons, and orange juice.

Made with goose breast and long grain wild rice.

Features a sweet sauce made with brown sugar, white sugar, and orange juice.

Includes recipes for Apricot Glazed Goose, Goose with Mushrooms, and Goose Stew.

Includes a BBQ goose breast sandwich and baked goose.

A German dish known as Martinsgans mit Apfelfüllung.

A traditional Russian Christmas dish.

The goose is roasted then served with the gravy.

Made with red current jam and figs.

Made with left over goose.

The goose is cooked at a low heat, which allows the fat to render and naturally baste the goose.

Collection includes Chinese Honey Goose, Goose Burgers, and Wild Goose Gumbo.

Illustrated guide includes a roasting timetable.

By The British Goose Producers Association.

An English recipe from the fourteenth century.

Recipe from Chef Darina Allen of Ballymaloe Cooking School.

From Bon Appétit and includes reviews.

Baste with butter and white or red wine occasionally while cooking.

Includes Quebec-Style Roast Goose, Wild Goose A L'orange, and Colonial Goose.

Classic recipe from The Inglenook Cook Book (1906).

Goose is stuffed with a fruited bread stuffing with raisins, pecans, and apples.

Serve with gravy and stuffing on the side.

Gravy includes dry white wine and tawny port wine.

Includes instructions for an outside-in stuffing and a shallot, sage, hazelnut and orange stuffing.

Includes cornmeal dumplings.

Prepare the goose several days in advance.