I've been going through a bit if a similar thought process but only hosting Christmas day for around 18.
This year we're away for four days before Christmas, traveling back Christmas eve.
I'm doing alot of prep in advance and then freezing in disposable baking trays.
Some stuff will cook straight from the freezer like roast potatoes which get frozen on a disposable baking sheet after parboiling and fluffing, carrots and brussels are cut then blanched and frozen ready to tip in a pan, pigs in blankets and various stuffing balls wrapped in bacon get frozen on disposable trays and allowed to defrost before sliding in the oven. The kids will want yorshirepuddings whic i'll pre cook and freeze too. I'll make a gravy using chicken wings and roast veg and probably some wine and guess what - freeze it!
I'm doing from the freezer canapés of salmon and cream cheese pin wheels, wrapped well and frozen and salmon/bread/dill stacks, mini salmon savory muffins, followed a bit later by ikea meatballs and lingonberry jam (hot microwave from frozen), scotch quails eggs and shot glasses of mildly spicy tomato soup.
Starters will be mini dough balls and a sort of italian style sharing platter of mixed sliced meats, stuffed peperdew, olives and bread sticks possibly followed by a veg soup.
Puddings will be xmas pud with cream/ jam/ brandy butter and defrosted from the freezer chocolate roulade.
Finally we'll have cheese on Christmas cake, grapes, chocolates and free flowing spirits.
I'll have platters of nibble food for the children and no doubt some of the adults to graze on come evening.
This is very pared down on the range i'd usually do but i've done my plans and worked out this gives the traditional meal some nice bits without so much of the traditional kitchen slave bit.