Food Holidays & Occasions Christmas 10 Recipes for a Traditional Goose Dinner Try these Food & Wine recipes to replicate the holiday meal that legendary chef Jacques Pépin grew up with. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on November 28, 2023 Trending Videos Close this video player Photo: Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle When legendary chef Jacques Pépin was growing up in France, he only ate goose on Christmas Eve. The French holiday centerpiece is a tradition in Britain, Denmark, and Germany as well. Here are recipes for roast goose, plus side dishes and desserts, that are typical of holiday meals in Europe. 01 of 10 Roasted Goose Legs with Sour Cherry Glaze and Gravy Photo by Greg Dupree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Food & Wine editor Melanie Hansche reimagines the traditions of her hometown of Garmisch-Partenkirchen, Germany. In Bavaria, it's not Christmas without roast goose, and roasting individual legs makes it a more manageable endeavor. Get the Recipe 02 of 10 Braised Red Cabbage with Apples and Bacon Photo by Greg Dupree / Food Styling by Torie Cox / Prop Styling by Prissy Lee This sweet-and-sour, traditional Bavarian braised red cabbage is always served with goose, duck, or pork. To make it, the cabbage is gently braised with tart apple, smoky bacon, orange zest, and spices. Get the Recipe 03 of 10 Brown Butter-Cardamom Spitzbuben Photo by Caitlin Bensel / Food Styling by Rishon Hanners / Prop Styling by Christine Keely German for "cheeky boys," these Bavarian cookies are a picture-perfect holiday dessert tradition. Get the Recipe 04 of 10 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. Get the Recipe 05 of 10 Rustic Bread Stuffing with Swiss Chard and Chestnut David Malosh Chestnut stuffing is a French holiday tradition, and Justin Chapple's recipe is hearty, earthy, and rich. Get the Recipe 06 of 10 Cherry and Chocolate Bûche de Noël © Michael Turek When he worked at Daniel in New York City, French pastry chef Dominique Ansel would serve guests complimentary mini bûches de Noël every year during Christmas week. His version here is lighter than many, thanks to the beaten egg whites in the batter and the use of whipped cream in place of buttercream as frosting. Get the Recipe 07 of 10 Goose Stuffed with Apples and Armagnac-Soaked Prunes Ditte Isager Nadine Levy Redzepi soaks prunes in Armagnac until they’re super-boozy and plump, then combines them with apples and garlic to create an elegant stuffing for roast goose, a Danish holiday tradition. Get the Recipe 08 of 10 Cranberry-Glazed Sweet Potatoes © John Kernick Glazed potatoes are a traditional Danish side dish. This version spreads sweet potatoes in a single layer, resembling an apple tart, and uses the liquid from simmered cranberries as a tart glaze. The cooked berries make an attractive garnish. Get the Recipe 09 of 10 Root Vegetable Pan Roast with Chestnuts and Apples © Victoria Pearson This complexly favorful side dish is seasoned with thyme and sweetened with syrup. Roasted potatoes, apples, and chestnuts are customary holiday season ingredients throughout many European countries. Get the Recipe 10 of 10 Mixed-Fruit Trifle © Abby Hocking Star chef Grant Achatz crafts a sweetly old-fashioned trifle. The layered dessert is a British holiday tradition. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit