What Christmas dinner prep do you do the day before?

[Nativity3]

We are hosting Christmas this year and I want to be organised the day before.

My plan is to prepare the potatoes, sprouts, carrots etc the day before. Can I make the Yorkshire pudding mix the day before or is it best fresh?

The turkey crown etc can just go into the oven on the day but I want to spend the day with the dc rather than in the kitchen all day. Pudding is already ready to go in the oven and I bought custard as it's the only one the dc like.

What do you get ready the day before?

Yorkshire pud mix will separate in a yucky way, I wouldn't make it further ahead than an hour.

I always make Yorkshire pudding mix the night before and leave it in the fridge, only needs a whisk before use.
Prep all veg the night before too and leave in pans with cold water on hob, change water before cooking.

Just prep veg and leave in cold water.. How do you make nice Yorkies ? Same as pancakes ?

Prep all the veg and potatoes.

Make the stuffing (DHs job).

I try to make turkey stock if I have giblets. (I might make Jamie's get ahead gravy if I have a chance).

I made the seasoned butter for the turkey yesterday and froze it, but I normally make that on 24th. (Jamie Oliver puts it under turkey skin on 24th which had never occurred to me - he stuffs the bird as well if stuffing is fully cold).

Don't do Yorkshires (but meant to look for frozen as DD loves them - I have never tried to make them).

We also bake cookies for Santa on Christmas Eve (and for eating on 25th as well) - some years we have time and energy to do from scratch but I also keep a half batch in the freezer to slice and bake if time or energy levels are not on our side.

Put wine in to chill, and make sure ice trays are filled. In fact, what I tend to do is put all current ice into a plastic tub and start fresh ice off every day between about 20th to 24th, so I have plenty for guests on the day. And I also slice up lemons and limes for drinks - either on 24th and just put in a Tupperware in the fridge (small one), or open freeze and then pop into bags in the freezer ready to take out 1 at a time.

And while I don't set the table on 24th, I prepped my box last night with things I will need - candles and holders, special placemats, Christmas napkins, the 2 nice wine goblets etc. So I can grab those quickly as well as the regular table setting bits and still make it special.

Thank you! I never thought to make the stuffing the day before but again that would save a lot of time!

I want to try and get as prepared as possible... I'm still wrapping and buying presents (but almost done now!)

Plus the ice... Do you put it in a tub in the freezer? That would save lots of time.

You can cook the Yorkshire puddings and freeze them. I'm doing tiny ones, they freeze really well.

Couple of questions
We only have a single oven so find yorkshires a bit of a flip with all the opening and shutting and moving things around.
Can I cook the yorkshires couple hours earlier then pop in oven to reheat at last min?

Also I've completely forgotten the second thing!!

Oh that's it
I have a silicon cake pop tray, could I make stuffing balls and cook them in that??

Re-heated Yorkshires are OK but not the same don't belong on a Christmas dinner though

We dont normally have them but SIL is coming as has requested them

Prep all veg. Par boil roasties ready. Cook turkey.

Frozen Yorkshire puds, switch slow cooker on for rice pudding.

I do this every sunday anyway so I know that it doesnt take long to do.

What do people do with prepped veg? If I leave chopped carrots/parsnips/spuds uncooked they go grey, if I leave them in water overnight they will be watery - is it best to parboil and drain them?

I'm using frozen Yorkshires as ds isn't fussy about them.

Nothing but the ham (on Xmas Eve).

I prep the veg after the kids have opened presents in the morning.
Put the turkey on. When its done, I take out and cover in foil to keep warm and put everything else in the oven.
Steam veg and make gravy towards end of oven cooking time.
I buy the readymade Yorkshire puddings at Christmas as I dont feel like any kitchen faffing.

DH sets the table, sorts out the drinks etc.

I am no super dooper cook but I do NOT understand the fuss about cooking Xmas dinner, unless you are catering for a large number of people.

Cold salted water is ok. Ive never had problems.

hollyjollyxmas people do panic and i dont understand why! its a Sunday roast with a cracker on the table. Cooking for 10 is as easy as cooking for 4.

i make a roast every weekend. Its very easy.

I prep all the veg:
Potatoes go in pan with water.
Carrots and sprouts are put in freezer bags in the fridge.
Set the table.
Wash the wine glasses.
Put the wine in the fridge.

Will the carrots keep okay in the fridge in a freezer bag? I am planning to do honey glazed carrots this year! thanks Jamie Oliver.

Dp is nagging me to clean the house. I'm having my first sit down of the day and I'm being nagged. He doesn't believe I am getting beg prep tips!

Veg *

Nigella says that the parsnips are ok in the fridge in a sealable bag from Xmas eve, so I would thonk the carrots would be too.

thonk?
THINK!

y ice, yes put into a plastic bowl in freezer.

I cover potatoes in water in a pot.

I put the rest of the veg in airtight plastic tubs, a little water in carrots and sprouts but no covering them, no water with onion, parsnips or broccoli or cauliflower.

I cook the turkey, gravy and red cabbage on Xmas eve.

And no the turkey does not dry out if you warm it in the gravy.

Veg are peeled and left in water overnight.

And my Xmas dinner isn't the same as a normal roast.

For a start I don't have turkey with glaze and special stuffings for a normal roast.

I also do more plain veg for a normal roast but jazz it all for Xmas.

I also don't make my own stock and go to this much trouble for the gravy.

Of course it is very similar to the roast, but a lot more work goes into Xmas dinner than my roasts.

Same here! And it's catering for a many more people!

If I am doing Christmas dinner here we eat in the evening at about 6pm and therefore all vegetables get prepped on the day. I just can't stand the thought of vegetables sitting around in pans of salted water for hours and hours.

We don't have yorkshire puddings because we eat capon or turkey.

Pudding is already done (Christmas pudding and/or mince pies).

I can't see any need to pre-prep if not in a rush to get it all on the table for lunch time.

I prepare the stuffing, the brandy butter and the pigs in blankets in advance. I don't mind doing the veg on the day.