In the weeks leading up to Christmas, I make the stock for the gravy, the breadcrumbs for the bread sauce, apple sauce, the stuffing (sage, onion, bacon, breadcrumbs fried up) and braised red cabbage, and freeze them all. I buy and freeze the pigs in blankets, but you could make them ahead of time and freeze them.
On Christmas Eve, I peel the parsnips and potatoes and prep the sprouts, and put them all in cold water in the conservatory (which is almost cold enough to be a fridge). I make the gravy, bread sauce and brandy butter, and stuff the goose.
Then on Christmas Day, i parboil the potatoes while the oven is heating up, give them a quick sizzle in really hot goose fat, and put them in the oven when the goose goes in. When the potatoes are almost done, I hoick them out and out the parsnips in. When they are done, they come out. When the goose comes out to rest, the roasties and parsnips go back in, with the pigs in blankets, and I microwave the defrosted red cabbage and apple sauce, heat up the gravy and bread sauce, and cook the sprouts.