| Preparation Plan: Make the candied walnuts and toffee pudding sauce and date mixture one or two days ahead. Prepare the stuffing for the goose and the soup in the morning. Stuff, then place the goose in the oven. Once the potatoes are briefly boiled, add them to the pan with the goose for the last hour of cooking. Meanwhile, prepare the salad greens and gently reheat the soup. Once the roast is out of the oven, toss the salad with dressing and walnuts and serve. Finish baking the toffee pudding while eating dinner (just watch the timer -- it's worth it!), then reheat the toffee sauce and serve. |
