to cook Christmas Day veg today?

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I keep seeing recipes for roasting veg the day before and parboiling veg.Is this grim? Will it be ok? I am not very well at the moment and it will take a lot of the pressure off tomorrow.

Most Hotels and Restaurants do this so yo are in good company!

Do it. It'll take the pressure off. I bung all the greens into a creamy vegetable bake, make the cauli cheese in advance and the chantenay carrots, parsnips the day before. On the day I just do the potatoes and bird. And bung the already prepared veg in the oven.

baking what do you do with your parsnips?

I'll be doing the potatoes and making the gravy today. Did it last year for the first time and it's bloody brilliant. Saves masses of time and works like a charm.

Google Mary Berry's make-ahead roast potatoes and Jamie Oliver's get-ahead gravy, those are the ones I used.

Then tomorrow you can knock back the wine enjoy your Christmas Day with far less stress

Do the carrots and parsnips together. Peel and chop them the same length approx. bung into large pan with butter, splash of oil, sugar salt and water. Bring to boil until the sauce thickens then leave on a low heat for 20 mins. End up with salty sweet buttery carrots and parsnips which I just reheat the next day.

You can add chilli flakes, garlic, ginger to spruce up but last te I did this it didn't go down well with my lot.

Mary berry!!!! Amazing!!!

I'm making my roasties today and the turkey. My veg is already prepared a'la Morrisons. :o

Don't cook them but prep everything and put in saucepans full of cold water, on hob ready to go. Put turkey in baking tray and cover with foil ( then back in fridge), make stuffing etc., cover, put in fridge.
Get plates, glasses etc. ready. you could even lay the table table if its not going to take up too much room.
That's what we do. Tomorrow you just have to put oven on, hob on and it's all done!
Good luck!

I fetched the turkey for my mother yesterday (she had to work & also has fridge issues) & there was a bag of giblets with it. I was keen to keep it so that I could scare my children by telling them it was for tea, but she wanted to get a head start on her gravy. I find this odd as I can't make gravy without having roasted something first. Maybe I've been lacking giblets all these years.?

How can you make the gravy before the meat is cooked?

Today DH is making tomato and basil soup for a starter which will then just need to be heated. We'll also parboil the roasties and bag them.

We're also parboiling the sprouts but they will be fryed with ham and garlic tomorrow.

I wouldn't parboil or completely cook and other veg today.

I am cooking gammon, turkey and a lamb leg today.

I blanched and froze the greens at the weekend so I can just tip them I the pan and stir fry on the day. Roasties will be done tonight and taken out about 15 mins early, then just left in the tin (don't cover them - they will go soggy) then finished off last minute. Gravy base is made and in the freezer ready for meat juices to be tipped in. I'm cooking two different Christmas dinners in two locations tomorrow so definitely being a proper Boy Scout!

how long do you parboil the sprouts for? xxx

Giblet gravy? You simmer the giblets and make stock. Take the turkey out of the tin to rest. Sprinkle some flour on to the juices in the tin, cook on the hob, while you scrape up all the nice bits and dilute with the giblet stock.

All my veg (apart from carrots don't know why ) are blanched and in the freezer.
Will peel a couple of them, and a couple of potatoes for the mash, but everything else is ready. Roast parsnips, potatoes, sauté red cabbage, other veg.

I have also have stock in the freezer ready for the gravy (god that sounds smug, honest I'm just lazy)

I've

*how long do you parboil the sprouts for? xxx
*

Late reply sorry - just 3 minutes. Then they're fryed in the garlic and bacon tomorrow for about 8 mins x