make ahead stuff for christmas dinner?

[Rooobs]

I bet there's a thread about this somewhere already, but what side dishes can I make ahead and freeze?

I'll do the Jamie O get ahead gravy. What else? Does cauliflower cheese freeze ok, or will it separate/turn to mush?

We're having beef and turkey. I suppose I could make stuffing and freeze?

Nigella Christmas is full of ideas for this.

In the past I've frozen stuffing, bread sauce, cranberry sauce, potato gratin (potatoes sliced and simmered, cream heated and flavoured, gratin assembled, then cooled and frozen; you just defrost it on Christmas Eve and chuck it in the oven for 40 minutes or so on the day), and spiced chocolate cake for dessert. It's a fantastic way to do Christmas dinner, I'd never try and tackle everything on the day again.

Oddly, a few people I know, me included, have found Jamie's make ahead gravy quite flavourless.

I have made and frozen:

Stuffing
Gravy
Parboiled roast potatoes
Mashed potatoes
Braised red cabbage
Pigs in blankets
Mini quiches
Blinis for canapés
Rocky road
Pesto galettes
Cheese straws
Mince pies
Vol au vent cases
Biscuits

I'm 37 weeks pg though hence my obsessive organising.

Hated the Jamie gravy last year. Very disappointing, no flavour at all

As well as much of the above DM always peepers the sprouts and leaves covered in slightly salted water overnight.

ooh, great ideas thanks!

How do you defrost and reheat your mash? I might do a trial run of that.

And oh thanks for the heads up on the gravy. any suggestions on how to make it better?

I think I would leave the gravy until the day so you can use juice from the meat and the port/red wine doesn't burn off so much the density of the flavour is lost.

DH would be appalled if he read my gravy advice as he is the king of the stock here

I think I would leave the gravy until the day so you can use juice from the meat and the port/red wine doesn't burn off so much the density of the flavour is lost.

DH would be appalled if he read my gravy advice as he is the king of the stock here

coco - Jamie's get ahead gravy uses the juice from the meat. You make the gravy as per instructions and on the day you add the juices and the port. Maybe that's why a few have mentioned flavourless gravy - they've tasted it before the turkey juices and port have gone in.

And sometimes it can be a bit flavourless if you haven't used enough salt and pepper. These days we are more health concious and try to use less salt but sometimes you just need it to bring the full flavours out.

Ah, didn't realise that. DH made it and his gravy is usually lovely but it was awful!

Roast potatoes are my biggest time saver on the day. I actually roast them properly on Xmas Eve and just reheated them on the day. They were absolutely fab and removed the stress of the whole lunch revolving around them being done (that's just me I expect but a roast isn't a roast without decent roasties)