Which bits of Christmas dinner can I cook tomorrow and freeze until the big day?

[mogs0]

I'm hoping to cook as much as possible tomorrow, freeze it then re-heat on Christmas day.

Which bits will be fine and which bits definitely have to be cooked fresh on the day?

On my list so far...sausagemeat stuffing and carrot and swede.

On my 'maybe/hopefully' list...bread sauce, cranberry sauce, blanched (not actually sure how to do this ) pots and parsnips for roasting, sprouts, broccoli, cauliflower cheese (with or without the cheese sauce), gravy.

Also, can the pots and parsnips be roasted for the same length of time and in the same tray?

After a very stressful week, I am feeling much calmer and would be even less stressed if I could get the bulk of it prepared before work on monday. It would also free up a lots of space in the fridge .

Sauces definitely make ahead and freeze.

Potatoes - I always bring to boil, leave in for 2 mins then drain before open freezing on trays. Once frozen they can be put in to freezer bags. To cook, pop them straight from freezer into pre-heated trays with oil/goose fat and roast for an hour (although I allow slightly longer in case they don't crisp up enough).

Ditto prep for parsnips, sprouts and broccoli.

Don't see any reason why you shouldn't make and freeze your cauliflower cheese either.

Parsnips take 45 mins I think to roast (this is off the top of my head so you probably want to double check!) and I see no reason not to put them in with your potatoes. Alternatively, freeze them in foil tray which you can then put straight in the oven if you don't have enough metal roasting pans.

That's great news, thanks! I'm desperately trying to reduce the number of jobs to be done on christmas eve and Christmas morning so I can concentrate on relaxing and getting sloshed watching ds open his presents!

Have already prepared and frozen most of mine (and just eaten a mini-trial). Basically, I'd say you can pre-prepare the lot apart from roast potatoes and parsnips - I do potatoes in olive oil after preparing like ujjai above and actually prefer parsnips creamed with spicy seasonings and piped duchesse-style (look good) then simply reheated.
Jaimie Oliver's recent show had hints on pre-preparation, if you missed it, could be available on Channel 4 somewhere.

Oh yes, foil tins are your friend! Just put straight from freezer to the oven, and then chuck away when you've finished - saves on washing up as well as prep time.

Potatoes take longer to roast than parsnips IME,therefore you will need to pop them in the oven about 35min before the parsnips.

Cauliflower cheese freezes well.

How will you freeze the gravy if you are not cooking the turkey until Christmas day? Could you buy a tub of ready done gravy if you are struggling.

Gravy will freeze fine make a big batch using chicken wings, carrots onions etc Ministry of food book has a great recipe and add the turkey juices to it before reheating.

I think i've cookedbthe parsnips for too long...will they turn to mush when I put them in the oven? Do I need to start them again?

Everything else seems ok...I've done broccoli, potatoes, carrot and swede, cauli cheese and a few leeks in cheese sauce.

Next I'm going to do the stuffing and have a go at the cranberry sauce and bread sauce...then I think my work will be done for the evening...except I haven't wrapped a single present yet.

Oh and I've given the job of making the gravy to my mum who is also cooking the turkey . I looked at the Jamie recipe and it looked very labour-intensive so I am delegating!

Glad someone gave info on parsnips to you.

I am also today cooking and freezing:

spiced red cabbage,
chestnut stuffing,
sausage, cranberry & apple stuffing

plus a few sweet things like cranberry & white choc cookies and Christmas Morning Muffins. Both will be put in the freezer and brought out when needed.