Christmas Goose With Stuffing

Christmas Goose
This roast goose makes a splendid centerpiece for the American holiday feast See the recipe for Christmas Goose With Stuffing »Todd Coleman

This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts. This recipe first appeared in our December 2011 issue along with Francine Prose's story The Glories of Goose.

Pairing Note: For this rich dish, try a red that balances full fruit with acid, like Amayna Pinot Noir 2008 ($26).