My family has had roast goose for Xmas as long as I can remember (much longer before it became so de rigeur), & I've been making it myself for Xmas for the last 30 years or so.
I can't recommend highly enough Julia Child's steam-roasting method as outlined in her The Way To Cook cookbook. You can probably find the recipe online. It's the only way I roast goose these days. Comes out perfect everytime, & the accompanying Port Wine gravy is to die for.
I know many people like prunes with goose, but to me it's "blech", as is "stuffing". I just love the plain roasted goose with the Port Wine gravy, which also makes a lovely accompaniment to the Czech bread dumplings & sauerkraut that I also serve with the bird.