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"Chicken breasts served with a foie gras cream sauce and served on a bed of pasta that has been tossed with foie gras cubes."

Ingredients: cream, foie gras, capellini...

"This makes a delicious goose!!! It was originally a recipe from Emeril Lagasse, in which I added the tarragon."

Ingredients: goose, dried thyme, tawny port...

"Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American chopped chicken liver found in delis, it includes the very Italian addition of wine. The recipe has been adapted from a description in Giuseppe Maffioli's La Cucina Padovana, and is probably Ashkenazic..."

Ingredients: chicken fat, dry white wine...

"This is a traditional Christmas Eve dinner served with sweet & sour red cabbage, glazed potatoes and new carrots. The prunes & apples are served as a side dish. You can start the first 30 minutes of roasting at 400F then turn to 375F for the balance of the cooking time. Your goose should not be over 10 lbs or it could be tough"

Ingredients: goose, lemons, prunes...

"My Granny used to make this dish. She came from Alsace in France and learned this dish from her mother."

Ingredients: pepper, goose, bosc pears...

"I just ordered my goose (a 14lb one) for Christmas, so I'm looking for a recipe now. I found this elsewhere, but it looks like "the one". Obvously, prep times are a guess."

Ingredients: goose, cranberries...

"I have tried this with duck, goose and chicken. They were all pretty good."

Ingredients: pepper, goose, fresh mushrooms...

"A Christmas Favorite!"

Ingredients: pepper, goose, dried thyme...

"The only thing that I could think of while I was sitting next to my husband in the duck blind, after a flock of Geese flew over us and he took two shots and said that he got him was..."Now the goose is on the table...and the pudding made of fig..." This is our first year hunting waterfowl, and it is so much fun, the best part is that we..."

Ingredients: goose, dried rosemary...

Ingredients: goose, dried currants...

"From October 2006 Cooking Light Magazine. Dark, flavorful goose is a popular dish around the holidays, especially in Europe. Goose sizes vary widely, so adjust the cooking time accordingly (plan on cooking 12 minutes per pound or until a thermometer registers 165°)."

Ingredients: goose, fresh ground black pepper...

"Dried fruit adds new flavor to homemade stuffing."

Ingredients: margarine, dry bread cubes...

"I just ordered a goose for Christmas. This is one of the recipes I'm considering making. I got this off another site, and altered it very slightly. I haven't made it so prep times, which include resting the goose, are just a guess!"

Ingredients: pepper, goose, sweet wine...