Christmas dinner - what can I make ahead of the big day?

[LifeInAHamsterWheel]

Apart from gravy (I am happy to make that on the day) I'd like to get ahead as I'm hosting a crowd this year but all I can think of at the moment is the roast potatoes (par boiled, tossed in flour and then frozen).

Can I make the stuffing and then freeze it? Just defrost and then heat up in the oven on the day?

How soon in advance can I cook my ham? I cook it in coke and then glaze and roast it in oven. If I cook it in the coke and let it cool, how long can it stay in the fridge?

Anything else? I'd really like to get ahead as much as possible as I'll be working Christmas Eve day.

I do the swede beforehand - I stick it in the mircowave for as long as it takes to go soft, scoop it out and freeze then defrost and heat on the day.

I use my microwave a lot, along with keeping things warm in the slow cooker because so much needs to go in at the last minute.

Ham can be in the fridge for ages.

I always do the stuffing in advance. And the red cabbage.

We’ve moved into a house with a tiny oven so are having to think this through too. Red cabbage is best made in advance anyway. We have to have Yorkshires for one family member and I think will try freezing ahead. Potatoes will go in after meat comes out to rest. Gravy ahead. Cauliflower cheese made ahead. What will we do on the day?!

So far I have made and frozen:

Cranberry sauce
Red cabbage
Pigs in blankets
Cauliflower cheese (on my to do list!)

I plan to also cook and roast a whole ham and then freeze.

I'm away until late on Christmas Eve so need to be super prepped!!

I've made my pigs in blankets and a sausage meat and cranberry stuffing for the freezer. Also braised red cabbage and purred carrots with butter and cumin: both defrost easily in the microwave freeing up over/hob space for Sprouts and broccoli .

Yes for stuffing. I have breadcrumbs made and frozen for this purpose.

I have stock already frozen for the gravy, and will add the Bisto powder, slug of wine and meat juices on the day.

My DM swears by doing the sprouts in advance, but I find them mushy that way. I do have French beans blanched and frozen though. And Cauliflower in cheese sauce.

And mince pies can be made ahead too - frozen at this point, but if kept in an airtight container, they'd be fine if made from middle of next week onwards.

We do a lot on Christmas Eve though - after we get in from work and the final bits of shopping in town, we all get stuck in together in the kitchen peeling potatoes and veg, making stuffing, making mince pies etc. Then decanting cooked and cured meats and fish, salad-y bits, cheese and crackers etc from fridge and cupboards, opening the wine and enjoying a relaxed Christmas Eve meal to start the annual slow-down.

Oh another good thing to make now and freeze is flavoured butters - garlic and herb; chilli; rosemary and thyme; ….whatever ones you like that would work with different veg etc. Means you can make plainer veg sing with flavour for very little effort!

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.
If you're making soup for starters, that can be frozen.
Bread sauce can be made in advance and frozen. Nigella's recipe includes freezing and reheating instructions www.nigella.com/recipes/my-mothers-bread-sauce It also keeps for a surprisingly long time in the fridge - just make it a few days before, and you'll only need to add a splash of milk and microwave it.
Braised red cabbage and the cheese sauce if you serve cauliflower cheese can be frozen for one month.
Yorkshire puds freeze well and can also be made up to one month ahead www.saga.co.uk/magazine/food/cooking-tips/best-ever-yorkshire-pudding-recipe
You can boil your parsnips and keep them in the fridge for up to a day before, to cut down on the cooking time. Alternatively, you could freeze them. Delia's Parmesan parsnips have freezing instructions.

Thanks everyone, some great ideas here.

Brandy butter for pud. Plus all the things mentioned above.

Absolutely not a tip - one year I read in horror about a family who cook and plate up on Christmas eve, wrap with cling film, then each person just microwaves their plate on the day when they want to eat. I'm still in shock.

@Pippapotomus

How do you freeze cauliflower cheese? Never made braised red cabbage dish. Best recipes please!