Christmas hacks/ways to get ahead with cooking?

[goldpendant]

Hello,

Hoping to not stress Christmas lunch too much this year, but have a few family members coming now (DM did her shopping online with M&S so I've got loads of already prepped food to warm and serve up with the food I'm making from scratch).

What can I do now or nearer time to get ahead on the big day! I really don't want to be slaving in the kitchen all day!

A few years ago I remember seeing somewhere that potatoes, cauli cheese could all freeze well - but can I peel carrots/prep sprouts etc the night before and stand them in water overnight to save the gaff on the 25th? Any other tips much appreciated!

Check it all fits in your oven and that you’ve got a big enough roasting tray for the turkey.
Freeze ahead roasties www.bbcgoodfood.com/recipes/freeze-ahead-roasties
Roast parsnips and carrots with freezing and reheating instructions www.bbc.co.uk/food/recipes/parmesan_roast_parsnips_63627 but of course you could peel and chop the day before.

This bread sauce will keep in the fridge for up to 5 days www.deliciousmagazine.co.uk/recipes/creamy-bread-sauce-2/ I reheat it with a splash of milk.

Cauliflower cheese with make ahead instructions realfood.tesco.com/step-by-step/how-to-make-cauliflower-cheese.html

Thanks @Fivemoreminutes1

Keen to cook mist on the day if I can, but peeling/prep makes the mess so will get that done- silly q, how do I keep them until using, in a bit of water? Covered in water?

Veg in water, a day out of the fridge or a few days in the fridge, I'd say.
I prep loads of my Christmas meal ahead of time. This week I'll be making cheesy leeks, carrot and swede mash, roast parsnips and roast potatoes then freezing them. Sometimes I do the stuffing ball too, a lot of the prep is quite messy so it saves washing up on the day to do it in a few sessions the week before.

Yes we do all the veg night before and cover in water. Including potatoes. Very little to do on day other than cook.

Make the sauce for cauliflower cheese don't freeze the actual cauliflower it goes really odd. Roast the cauliflower in an oven to table serving type dish, reheat the sauce and pour over just before serving with extra grated cheese and put under the grill at the last minute. Gravy can be made in advance and frozen and potatoes can be roasted once the night before and second roast for a shorter time on the day - if you don't have loads of oven space this is a godsend when you want to be doing all the trimmings and a big roast.

I already have in the freezer, gravies (beef and turkey), cheese sauce for cauliflower cheese, cranberry sauce, pigs in blankets, roasties, brown butter and honey sauce for carrots and parsnips and mushroom duxelle for Wellington and the cherry and port sauce for cheesecake.
23rd I will cook the turkey crown sous vide.
The 24th, I will assemble Wellington (except pastry), peel carrots and parsnips and cover them in water. Parboil cauliflower. Make cheesecake. Double check everything that needs out the freezer is out.
You can do lots of things to help you in the day and being able to enjoy it, all depends on what are you planning to cook. Also some people find some texture changes on frozen food not to their taste. Also I will say plan your timings and oven space. Also the number of pans and trays you have is enough.

Thanks everyone- luckily have just installed a 3rd oven....!

Just planning on the usual, roast potatoes, roast carrots and parsnips, red cabbage, cauli cheese, turkey, extra stuffing balls. MIL likes a Yorkshire pud.

Gravy, bread sauce...

So planning on prepping these the night before:

Carrots and parsnips, peeled, chopped(?) and covered in water.
Same for potatoes
Par boil the cauli and keep chilled?
Cabbage I'll make on 24th and keep chilled.

If I can get ahead with all this I'll be delighted!

Par boil potatoes and freeze. Add straight from freezer to hot fat when ready to cook.

Freezer is your friend.

I'd would, 2/3 days before...

Par boil parsnips too and freeze and roast in same pan as potatoes
Par boil potatoes, freeze, add straight from freezer (as per my previous reply)
Make cabbage and freeze
If using packet stuffing prepare (not cook) and freeze.

When I make cauli cheese I never par boil, it roasts perfectly well in the cheese sauce.

In essence, prepare as much as you can so your dinner becomes like convenience food.

Ooh @mymadworld thanks for the cauli tip, I'm making my cauli cheese sauce tomorrow and was going to do the whole thing but now I'll just do the sauce 👍🏻

Don't keep the potatoes raw in water overnight, parboil them and you can either leave them in the fridge or freeze them and cook them from frozen.