Getting ahead with Christmas dinner

[supercaliforniasurfer]

I thought I would have a trial run of doing the frozen potatoes & parsnips with Sunday lunch this week.

How long do you parboil for? Then do you just let them cool down and pop in a sandwich bag in the freezer?

Would be grateful for any other time saving ideas so I spend as least amount of time as possible in the kitchen on Xmas day.

[Stillunexpected]

I usually have a day about a month before Christmas when I try to get stuff done for the meal. Things which I make and freeze are cranberry sauce, brandy butter, sprouts which I blanch, nutmeg and pine nut butter (for the sprouts) and red cabbage. I cheat and buy the parsnips from Waitress because I like their parmesan coated ones and also the foil trays means one less thing to wash up!

[wobblywonderwoman]

I just peel the potatoes and leave in ice cold water overnight on Christmas eve.

Stuffing - breadcrumbs, mixed dried herbs and onion - bag in freezer and just microwave in butter on the day or tin foil tray

I usually buy croquettes or some type of fancy potato to add as a side dish (pre prepared)

[princessconsuelabannahammock]

Last year I cooked my turkey crown on the 23rd. I cooked it in a baking bag and then on Xmas day I reheated it with the juices and butter. It was delicious and really saved time and oven space. I will be doing it this year.

I also made my stuffing in advance and froze that. And gravy.

I roasted the carrots, parsnips and potatoes - I just prepped them that morning, I was cooking for 7 and it wasn't that strenuous.

Served with sprouts and bacon and pigs in blankets. Might do red cabbage this year.

[Notso]

I usually make and freeze in November/early December
Gravy, I do the Jamie Oliver's make ahead one then add the turkey neck and giblets on the day.
Stuffings,
Cranberry sauce,
Pigs in blankets,
Red cabbage,
Mince pies.
On Christmas Eve I,
Make Cauliflower cheese,
Parboil the parsnips and potatoes for roasting,
Peel spuds for mash,
Boil the ham,
Prep other veg and put in freezer bags with herbs and a little olive oil or butter.