For Christmas Day, it’s the borscht with meat-filled dumplings (uszka z mięsem). On Christmas Eve (Wigilia), it’s either the mushroom-and-rice stuffed cabbage rolls, or the pickled herring in sour cream and dill sauce.
Unbuckling my belt. 
All the leftovers fried up the next day.
My Granny’s Turkey Dressing. I don’t know how many more years I’ll be able to enjoy her cooking, so I savor every bite. Her Whipped Potatoes and Turkey Gravy are a very close second. I could care less about the turkey as long as it provides the drippings for the dressing and gravy.
I think it’s the stuffing. Stuffing with a lot of sage and onion. But I love everything except jellied cranberries. Good turkey gravy on the stuffing is a must.
Roast Potatoes followed by Roast Beef or Goose.
But the spuds lead by miles.
Me too. Salt and pepper crust.
(The lightly sauteed green beans and asparagus with crushed red pepper, garlic and kosher salt were damn good, though.)
Drinking enough wine to watch the Gnome in my MIL’s house become animated.
I should have started drinking the Christmas Ground Hog’s Day All Over Again years ago!
Turkey and stuffing and gravy.
I don’t know if it counts, but we always make turkey soup the day or two afterwards, and that is also one of my favorite parts.
In the past, we always did beef tenderloin or roast turkey.
This year we did the Feast of the Seven Fishes for Christmas Eve.
We had all sorts of seafood (actually nine!), but we all agreed that the best part were the Apalachicola oysters on the half shell.