German-speaking people eat roasted geese traditionally
only on appointed holidays. Similar to the
turkey in the United Kingdom
or the United States, roasted goose is a favored Christmas dish as well
as commonly eaten on St. Martin's Day.
Left: Christmas goose.
The most prevalent stuffings are apples, sweet
chestnuts, prunes and onions. Typical seasonings include salt and
pepper, mugwort, or marjoram. Also used are red cabbage, Klöße, and
gravy, which are used to garnish the goose. Another version of roast
goose is the Alsatian-style with Bratwurst-stuffing and sauerkraut as
garnish.
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