When legendary chef Jacques Pépin was growing up in France, his family always served 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.
Roasted Goose Legs with Sour Cherry Glaze and Gravy
Photo by 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 endeavor than roasting the whole bird.
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.
Brown Butter-Cardamom Spitzbuben
Photo by Caitlin Bensel / Food Styling by Rishon Hanners / Prop Styling by Christine Keely
German for “cheeky boys,” these traditional Bavarian Christmas cookies get a tantalizing upgrade 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.
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.
Rustic Bread Stuffing with Swiss Chard and Chestnut
David Malosh
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.
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 as frosting. His inclusion of kirsch syrup and brandied cherries is a delicious nod to German Black Forest cake.
Goose Stuffed with Apples and Armagnac-Soaked Prunes
Ditte Isager
Cookbook author Nadine Levy Redzepi hits the nail on the Christmas roast head by combining plump Armagnac-soaked prunes, apples, and garlic for an elegant stuffing to accompany goose, a Danish holiday tradition.
Cranberry-Glazed Sweet Potatoes
© John Kernick
Glazed potatoes are a classic 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.
Root Vegetable Pan Roast with Chestnuts and Apples
© Victoria Pearson
This complexly flavorful side dish is seasoned with thyme and sweetened with a touch of maple syrup. Roasted potatoes, apples, and chestnuts are customary ingredients of the holiday season throughout many European countries.
Mixed Fruit Trifle
© Abby Hocking
Star chef Grant Achatz crafts a sweetly old-fashioned trifle. Made with macerated berries, sponge cake, lemon curd, pastry cream, and vanilla-scented whipped cream, the layered dessert is a British holiday staple.