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When legendary chef Jacques Pépin was growing up in France, his family always served goose on Christmas Eve. The French holiday centerpiece is also a tradition in Britain, Denmark, and Germany. Here are recipes for a roast goose dinner menu, including side dishes and desserts, that are typical of European holiday meals.
Roasted Goose Legs with Sour Cherry Glaze and Gravy
Greg Dupree / Food Styling by Torie Cox / Prop Styling by Prissy Lee
In Bavaria, it’s not Christmas without roast goose. Food & Wine editor Melanie Hansche reimagines the traditional German dish in her recipe for sour cherry–glazed roasted goose legs, an easier undertaking than roasting the whole bird.
Brussels Sprouts with Bacon
Savory brussels sprouts and smoky bacon meet bright lemon for Anthony Bourdain’s classic recipe, a common side for roast goose in Britain and Germany.
Roast Goose with Crispy Skin
Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
The secret to Jacques Pépin’s roast goose with irresistibly crispy skin is a little extra prep and a lengthy steam to jumpstart the rendering process. If you’re putting goose on your dinner menu, try this one.
Braised Red Cabbage with Apples and Bacon
Greg Dupree / Food Styling by Torie Cox / Prop Styling by Prissy Lee
Rotkohl — red cabbage braised with apples and onions — is a classic Bavarian side for goose, duck, or pork. This version gets its full flavor from rendered speck, orange zest, and spices like caraway and juniper.
Rustic Bread Stuffing with Swiss Chard and Chestnut
Chestnut stuffing is a French holiday tradition; Justin Chapple’s recipe starts by infusing dried porcini mushrooms into the broth for a hearty, earthy, and rich side dish.
Goose Stuffed with Apples and Armagnac-Soaked Prunes
Cookbook author Nadine Levy Redzepi combines plump Armagnac-soaked prunes, apples, and garlic for an elegant stuffing to accompany goose, a Danish holiday tradition.
Caramel Potatoes
Called brunede kartofler in Denmark, these tiny taters require nothing more than sugar, butter, and salt for their rich caramel glaze.
Cherry and Chocolate Bûche de Noël
Michael Turek
French pastry chef Dominique Ansel’s exquisite yule log dessert is lighter than many, thanks to the beaten egg whites in the batter and the use of whipped cream in place of buttercream for frosting. His inclusion of kirsch syrup and brandied cherries is a delicious nod to German Black Forest cake.
Spiced Pickled Beets
John Kernick
Warmly spiced with cloves, cinnamon, allspice, whole peppercorns, and bay leaves, these pickled beets from chef Martha Wiggins are reminiscent of those traditionally served in Denmark to offset the richness of roast goose.
Brown Butter–Cardamom Spitzbuben
Caitlin Bensel / Food Styling by Rishon Hanners / Prop Styling by Christine Keely
German for “cheeky boys,” spitzbuben are traditional Bavarian Christmas cookies that get a tantalizing twist here with the addition of brown butter and the robust, citrusy flavor of freshly ground cardamom. Paired with your favorite jam, the finished cookies will stop your guests in their snowy tracks.
Root Vegetable Pan Roast with Chestnuts and Apples
Victoria Pearson
This complexly flavorful side dish is seasoned with thyme and sweetened with maple syrup. Roasted potatoes, apples, and chestnuts are customary ingredients of the holiday season throughout many European countries and make a beautiful side for goose.
Gingerbread and White Chocolate Mousse Trifle
Chris Court
A British holiday staple and a perfect end to your goose dinner menu, this seasonal trifle contains three luscious desserts in one: velvety white chocolate mousse, warmly spiced gingerbread, and sweet-tart pomegranate caramel.
