Christmas dinner is so much about the sides. We usually do ham (sometimes cooked the day before and served cold as it's fine with all the hot sides and saves hassle).
Sausages with bacon (if uiu are in a supermarket at the end of November/start of December you can often luck out on sausages as they get them in so early no one buys them and they end up yellow stickered then freeze). On the day if you pop them on a long bamboo skewer for the bbq it's easy to turn one row at a time in the oven. You could get some vegan sausages too if you have a favourite.
Stuffing- do a vegan one.
Red cabbage- make now and freeze. I do delta's one but throw it in the slow cooker.
Cauliflower cheese- can you make a vegan version? Must be able to. Make in advance and reheat on the day.
Roast parsnips and sweet potatoes etc could leave this out of struggling with over space.
Some boiled/ steamed veggies on the hob. Just having a range like broccoli, carrots, green beans etc. Its the variety which is exciting. Jamie oliver o think has some flavoured butter recipes you can make in advance to spice them up a little.
Yorkshire puddings can add to the variety and the ones that take 4 minutes are pretty ok if oven space is at a premium.
Roast potatoes. Yum we do these whilst the meat is resting on a higher oven.
Get someone to bring a cold starter they can sort at the table so you dont need to bother with it. We do either smoked salmon and brown bread or melon and grapes. Having a starter makes it all seem like a special meal but us quite low effort.
Also get someone to bring dessert, someone to bring cranberry sauce and table decorations (crackers if you do them). And someone else to bring drinks.
Loads of dishes looks amazing and makes it a special deal, but isn't a crazy amount of work if you prepare in advance. Also if there are loads of dishes there isn't too.kuch pressure on any one thing. If its not perfect no one will notice.