Free Range Geese and Turkeys

Online orders now being taken

Order direct from Goodman's Geese For help call us on 01299 896272


  • Buying your goose or turkey

    Buying your goose or turkey

    Always unwrap the bird and place it either in a refrigerator or cool larder. Place the giblets into a refrigerator. If you want to store longer than two days (for giblets ) or f...

    Read more
  • Cooking your goose

    Cooking your goose

    Line your two tins with foil and cut two triangular pieces for the legs. Take the goose and untie the string around the parsons nose area and fill the cavity of the goose wi...

    Read more
  • Cooking your turkey

    Cooking your turkey

    The Black Feather Stubs are a sure way to recognise a real Bronze Turkey. There is no need to remove them, they just shrivel during cooking. A very large bronze turkey over ...

    Read more
  • Apples soaked in rum

    Apples soaked in rum

    Judy Goodman's favourite stuffing Ingredients 12oz prepared apples 6 tablespoons rum 8 - 12 oz bread crumbs 4 - 6 chopped sage leaves 1 - 2 t...

    Read more
  • Baked red cabbage in cyder vinegar

    Baked red cabbage in cyder vinegar

    Ingredients 1 x medium red cabbage - sliced 2 x medium white onions - sliced 2 x bramley apples - peeled and sliced 1-2 tbsps x brown sugar 4 fl ...

    Read more
  • Bread sauce

    Bread sauce

    Suitable for 4-6 people. Ingredients 1/2 pint full fat milk - prepare as overleaf if time allows (there is only 4g fat per 100ml) 2 oz breadcrumbs - freshly pr...

    Read more
  • Giblet gravy

    Giblet gravy

    Suitable for 10 people Method Make the gravy the day before. In a large saucepan or casserole dish place the giblets in at least 3-4 pints of water. Add a carrot, leek a...

    Read more
  • Gooseberry sauce

    Gooseberry sauce

    Ingredients 250g / 1/2lb cooking gooseberries one lemon 25g / 1oz sugar water Method Simmer 250g / 1/2lb cooking gooseberries in a little wat...

    Read more
  • Italian stuffing recipe

    Italian stuffing recipe

    An old Italian recipe for a stuffing for a boned goose. Or it can also be used for a separate stuffing. Ingredients Bone a good sized goose 5kg mince 6oz of ra...

    Read more
  • Mediterranean turkey salad

    Mediterranean turkey salad

    Suitable for 2 - 6 people. Ingredients Bronze turkey chopped and diced Feta cheese chopped and diced Cherry tomatoes chopped in half Fresh basil fi...

    Read more
  • Raisin, apricot and parsley stuffing

    Raisin, apricot and parsley stuffing

    Suitable for 8 people. Ingredients 2 oz butter 2 large onions sliced 2 oz raisins 2 tablespoons dried/tinned or fresh apricots I tablespoons choppe...

    Read more
  • Sausage, onion, potato and garlic stuffing

    Sausage, onion, potato and garlic stuffing

    This recipe is suitable for both goose and bronze turkey. Ingredients 400g good quality sausage meat 3 x medium onion, peeled and halved (use red onions if ava...

    Read more
  • Stir fry red cabbage

    Stir fry red cabbage

    Ingredients 1-2 red cabbages 3 1/2 tbsps butter 2 apples 1 onion Juice of 1 lemon 1 tbsp apple purée 2/3 cup / 50ml balsamic vinegar ...

    Read more
  • Two ways of serving cold goose

    Two ways of serving cold goose

    Simple Method Roast a goose and let it go cold for 24 hours. Then carve it up when you are ready to eat it. Goose salad Serve it as a cold goose salad An unusual...

    Read more