I’m accidentally hosting a HUGE Christmas…

[Donewithitt]

(In July) - we live in OZ and usually host Christmas in July, with all the usual bits. However, this year I’ve accidentally invited about 40 people.
We normally serve it buffet style anyway using disposable plates and cutlery but wondering how to bulk it out without killing our oven (and ourselves)
Normally we have
turkey - de-boned and stuffed (easier on the oven and can be made in advance)
pigs n blankets
roasties
stuffing
carrots & parsnips - roasted
sprouts and bacon
gravy
thinking of adding
baked mash
cauli cheese
a ham
Worried about doing too many other veggies, think they need to be cooked on the spot and can’t be kept warm, and stressing about preparing big volumes!
Any ideas?

Aldi sometimes do those keep warm things. Also your slow cooker if noone has mentioned that

Just an idea why don’t you get everyone to bring a dish themselves? So one does the roasties, one does the pig in blankets and soo forth like do it that way? You still all enjoy the day together and you are technically hosting it as it’s at yours ?

Whereabouts in Oz are you? I lived near Cairns for a few years and we had a lot of salads. It was too hot for cooked veg. I also made Christmas pudding ice cream one year which went down a storm.

I would ask people to bring something to eat - like a potluck sort of thing. Relieves the pressure on you and it's nice.

Also prepare as much stuff as possible in avance and freeze it when possible.

We’ve done the bring a plate thing before - but sometimes that’s more hassle for the person bringing something and trying to keep it warm or expecting to cook it when they arrive. We’ll do a couple of big sharing boards, everyone brings bit for that and for pudding.
If you use the slow cooker to keep stuff warm - does it make it soggy? Like roasted sprouts!

Do some cold welcome nibbles that can be prepared in advance - will serve as a starter and therefore people will want less main course! And all cold puddings again can all be prepped in advance!

How do people have enough oven space to cook for 40?!

How do you keep it warm & serve at the same time?

I like a slowcooker for ham .
And one for red cabbage.
if you can borrow a Cpl, very useful for keeping stuff warm.

Bit random but if you have a large thermos you could heat the gravy earlier in the day then put it into that. It'll be piping for hours and free up the hob.

Did a test baked mash last night with roasted garlic and spring onion - it was delish!
on the Friday night I can pre-do the
baked mash
cauli cheese
stuffing balls
doing the Jamie Oliver make ahead gravy (we’ve done this loads and it’s great)
does anyone have a good recipe for red cabbage?

We do this red cabbage (links aren't working very well!): www.bbc.co.uk/food/recipes/make-ahead_red_cabbage_13106

Perfect - thank you!

It's a southern hemisphere thing usually done by northern hemisphere people. Or by anybody. Cos it's winter so cold and 'christmassy'. Go figure.