Why not add some French flair to your holiday dinner?  Some very traditional French Christmas choices include dinde de Noël (Christmas turkey) which is prepared in a variety of interesting ways, chapon (capon) and any dish with foie gras including tatin pommes foie gras.  

Here is a recipe for Tatin Pommes Foie Gras from the Marmiton website.

Preparation Time: 30 minutes
Cooking Time: 15 minutes

Ingredients:
3 or 4 apples
10 ½ ounces of raw foie gras
1 puff pastry
butter
caster sugar
2 cups of sweet white wine
cream

Preparation:
Preheat oven to 400ºF.
Peel the apples and slice them.  Brown them on low heat in butter with a little bit of caster sugar.
Arrange them in a rosette in a cake pan.
Deglaze the frying pan with half of the wine and pour it into a saucepan.  (Deglazing means that after you remove the foie gras, you add the wine to the hot pan.   Scrape up all the brown bits. The wine helps lift them from the bottom of the pan and stir until it has all been lifted from the bottom of the frying pan. The wine will continue to reduce until you have only a small amount left.)  Set aside.
Quickly fry the sliced foie gras on both sides.
Salt and pepper and place the slices on the apples.
Deglaze the frying pan again with the rest of the wine and add it to the saucepan.
Place the pastry puff on top of the foie gras and put it in the oven for about 15 minutes.
Meanwhile, heat the wine in order to reduce the sauce.  Add the cream and bind.
Remove the foie gras pastry from the mold upside down.
Serve accompanied by the sauce. 

Joyeux Noël!