This preparing xmas dinner in advance stuff....

[Staryeyed]

can someone talk me through it. I have a fairly small kitchen and 12 to feed. I would love some help with how to do as much as possible the night before

I know I can par boil the potatoes and put in fridge but Im not clear whether to oil them. Some people say put in bag add oil and shake them. Wouldnt that make them greasy when cooked? Also when youk take them out of the fridge to you let them get to room temp or throw them straight in oven. Im assuming you put them in hot oil even if youve added oil already.

Can I mix up yorkshire pudding and put in fridge over night? Does the mix have to be room temperature before putting in oven?

I dont make stuffing myself- I dont like it and have no clue how to do it so can paxo stuffing be made in advance and re heated.

As for gravy, we are having goose and beef. I cant find anything on making gravy for these in advance so will pobably have to do it on the day with the meat juices and stock I have made. I already searched on the beef recipe and found JOs but I will have to get a roasting dish as I believe it doesn't work with a pan/ tray. As for goose gravy, cant find no alcohol recipe. Can I make with meat juice and stock or will it be bland?

Potatoes: I've not done this but I heard Mary Berry on Radio 2 today saying she makes her roasties the day before and then on the day, once the turkey has come out, she pops them back into the oven and the crisps perfectly. I'm not brave enough to do this but she swears it works

Yorkshire- I think you can make the batter the day before, put in fridge and just bring it out of the fridge to get it to room temp (give it a stir too)

Never made stuffing - I make my own using Nigella's gingerbread stuffing recipe (am making it this afternoon). Get bacon, onion and McVitities gingerbread loaves. If you have time to pop to the shops to get those things, I'd highly recommend making it. Just prepared and stick in fridge then pop in oven on the day.

Gravy - you can make a good gravy base by roasting chicken wings with carrots, celery, onion, bay leaves, rosemary and star anise (Jamie Oliver Make-ahead gravy). Then once roasted, you bash them up a bit, put water and flour in. Simmer. Strain. And you use that as the base of your gravy adding in drippings from goose pan.