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"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...

"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...

"This recipe was given to me by a German gentleman. A really good way to prepare goose breasts that gives a texture and flavor similar to a fine steak. Especially when barbecued over a medium or medium low heat. Temperature is usually shown on a gas grill, but most charcoal grills don't have a gauge. The best way to gauge temperature, is to place..."

Ingredients: meat tenderizer, garlic powder...

"The traditional 18th century Christmas Goose, complete with onion sauce."

Ingredients: cooking apples, goose, cream...

"This is a classic French Chanukah dish, but is good for any holiday."

Ingredients: goose, fresh lemon juice...

"A Nigel Slater recipe. I made this right after Christmas. I had been nervous about cooking a goose, but this was pretty much foolproof, and very good. The ingredients are approximate."

Ingredients: goose, English mustard powder...

"This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup!

The original recipe did not pierce..."

Ingredients: goose, dried marjoram...

"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...

"Shredded goose (or duck) meat.
This is a wonderful French staple, used as an appetizer, snack or lunch, and served on slices of crusty baguette or crackers. I use the carcass from a roast goose or duck after we've served it for a meal; it's a great way to make use of every last delicious morsel of the bird."

Ingredients: cloves, bouquet garni, pepper...

"Delicious stuffing made with mashed potatoes, salt pork, onion, sausage and sage leaves."

Ingredients: pepper, goose, bulk sausage...

"I like it for it's tangy, sweet taste. Danish tradition. In Denmark main dish on Christmas table, roast goose!"

Ingredients: goose, lemon juice, onions...

"from The Plaza in New York, roast goose makes the best gravy... and be prepared to scoop out loads of fat as it's roasting --"

Ingredients: fresh ground pepper, goose...

"When I was reading about holiday food traditions around the world, this one sounded so good to me: Russian Roast Goose with Apples. I personally never had roast goose over the holidays, although I hear about it everywhere! In Russia, a roast goose with apples is like a Thanksgiving turkey with stuffing.

Roasting a goose is not the same as..."

Ingredients: goose, dried bay leaves...