I do a lot of the prep for Christmas Day's meal on Christmas Eve, and this year was no exception.
Swede and carrot - steamed and pureed. Plenty for tomorrows dinner put into a tub, and the rest portioned out to freeze. Prunes in armagnac braised and now in the fridge. Light goose gravy made (using the neck, giblets and vegetables), and in the fridge. Goose liver Pate for tonight's dinner made (by DH) and setting in the fridge.
Best of all - always best of all - I've made tomorrow's red cabbage. That really is a Christmassy smell. The apples, the cloves, cinnamon, nutmeg... mmmmmmmmmmmm
It's cooling at the moment, then that too will have some put in a tub for the next few days worth of mealss, and the rest will be portioned and frozen. I make a huge amount, so the "leftovers" (except it isn't really leftovers) will last me for months to come.