Apple and Prune Stuffed Christmas Goose
This recipe is based on Craig Claiborn's version in the New York Times Cookbook . Consider adding savory herbs to the stuffing, fresh thyme is especially nice. Another good option is to add a 1/2 cup of brandy to the stuffing prior to roasting to cut the sweetness.
A final tip is to take the fat you remove before roasting and render it for making duck confit .