I have the gammon soaking and will PC that this afternoon - will just glaze and finish it off tomorrow
Will also take the turkey out before bed to allow it to come to room temperature
Braised red cabbage will be cooked as well as the carrot and parsnip mash - both reheat lovely in the micro
Sprouts peeled, I just put in a bag in the fridge
I never pre peel parsnips cos they float and pop out of the water and turn brown and sure they only take a few minutes prep, dont even bother peeling the wee nice white ones
Yep, I peel spuds and leave in water
I will also devein the prawns and make the Marie rose sauce ( we always have prawn cocktail starter ) and make the melba toasts and keep those in a Tupperware
If you are doing roasted veg - spuds/carrots etc you can par boil them, let they get cold and coat in the oil or goose fat and then put in bags in the fridge ready to go . I like to keep the saucepans to a minimum on the day less mess to clear up and stops the kitchen getting too steamy and hot when Im trying to look like a domestic goddess :)