Well, the goose turned out pretty well. I roughly followed a recipe from Epicurious for Roast Goose with Carmalized Apples. I think I overcooked it by half an hour though-parts of the breast were a bit dry, although the apples layered on the top went a long way to disguise it, and complemented the taste. I don't know how to describe the taste of the plain goose- a bit gamey, a bit chewy. Kind of like duck, but with a stronger flavor. Definetely tasty. My friend brought corn pudding, a spicey bread stuffing, and cranberry sauce. We had a german chocolate cake that for dessert that I made this morning. Very enjoyable! I got about 3 cups of fat from the goose for later uses. (and it was only a 10 pound goose!)