I blog something like this every year, I fear. What you are seeing is the carved roast goose in the foreground, stuffing in the middle, and the roast chicken in the background.
In any case, we tried something new with the goose this year - roasted at 220 degrees for an hour before bedtime on the day before, then left to roast covered overnight at 80 degrees (all Celsius). Lots of fat roasted out of it, which was poured off in the morning. an hour before service, the goose was turned back up to 180 degrees and heated for an hour, turned once halfway. All these timings are approximate, depending on how crispy you like the skin, the effectiveness of your oven etc.
This produced crispy skin, moist, succulent flesh and a very tasty goose overall.
The stuffing was a quarter sausagemeat and three quarters lean minced beef. I added a lot of fresh thyme, about a third of that again in fresh rosemary, a little smoked paprika, cracked black pepper, salt, roughly crumbled rye bread soaked in sherry, chopped onion, chopped, dried apricots and freshly skinned, toasted whole almonds.
I pre-cooked it all, as I can't taste raw stuffing, and then chilled it before it went into the birds.
It was yummy (even though that means blowing my own trumpet), and works really well when just served with rice and vegetables or some such. [cross-posted to my journal]