Prepping Xmas dinner in advance

[Glossymare]

This year I am hosting for the first time and seen on a similar thread that many of you prep food the day before.
If I do a cauliflower cheese the day before and store it in the fridge overnight, will it be fine just to reheat in the oven on Xmas day? How long would it need in the oven?
For a Sunday roast I roast carrots and parsnips. But again, on the other thread posters say that they peel and par boil them the day before? If I did that, would it just be a case of putting the oil/honey on top and roasting them for a shorter amount of time?
Also, tell me how you do your Brussels!
Thank you oh wise mumnetters..

I prep most of mine and put it in the freezer.

Brandy butter can be made now and frozen.
You can make gravy now and freeze and then just add the juices from your Christmas turkey to it before serving.
Stuffing freezes well and I even freeze mine in the oven dish so once it's defrosted it can go straight in the oven.
Some people parboil and freeze their potatoes.
If you're making soup for starters, that can be made now and frozen.
Bread sauce can be made a month in advance and frozen. Same for braised red cabbage and the cheese sauce if you serve cauliflower cheese.
Yorkshire puds freeze well and can also be made one month ahead www.saga.co.uk/magazine/food/cooking-tips/best-ever-yorkshire-pudding-recipe
I pantry my sprouts with bacon lardons and onion.

I quite like the general faffing about with a veg knife while the TV is on .
But Christmas Day is the day to do all the vegetables in advance , to Hell with nutrients .

I prep the carrots and brussels then put them in a sealed bag in the fridge .
Potatoes and parsnips are best roasted from cold so I do them in the morning and set aside.

Things like cheese sauce (for the cauli) and bread sauce are freezable.

I will make some Yorkshires and freeze them (they never seem to work on the day but if I have them hidden away I can do a Ta-Da moment)

Jamie Oliver's make ahead gravy is great and saves time at the last minute. Leave out the star anise though.

www.jamieoliver.com/recipes/chicken-recipes/get-ahead-gravy/

Another vote for the get ahead gravy. Plus I parboil parsnips and coat them with flour and parmigiana before freezing.

Apologies for the daily mail link but I find this guide to prepping ahead really useful, hence still have the link saved from years ago!

www.dailymail.co.uk/femail/food/article-1328728/Christmas-dinner-CAN-stress-free--long-start-cooking-NOW.html

I do all my prep on the evening of the 23rd, all veg chopped and put into freezer bags then placed in fridge. Potatoes par boiled, left to cool then placed in large bowls and covered in cling film then placed in fridge. Cauliflower cheese made, placed in oven dish and wrapped in cling film, fridge . Dining table laid with crockery, cutlery , glassware, candles and crackers and serving spoons. We don't have starters instead we serve a selection of canapés and champagne on arrival. We host for at least 20 every other year and I don't find it stressful as Christmas Eve is spent with friends at the pub , meal and drinks, then home by 7 for a film and treats. Christmas Day turkey crown (boneless) goes in at 8, done by 1ish , triple wrapped in foil to stay hot. Make stuffing , OH is in charge of timings for potatoes, veg, pigs in blankets , Yorkshires etc. We have it down to a fine art, first year we did it we ate at 5 instead of 3 

I love prepping, 23rd for me too as working Christmas Eve . I'll par boil veg and put in bags in fridge or freezer if no room . I usually cook turkey Christmas Eve but dh has asked if can do on the day as he likes the smell on Christmas Day . I never do starter usually too much I do cooked breakfast about 9 then dinner about 3 .