For stuffing you want the bread dry. I make the bread and dry it out the week before. I actually make the dressing the day before, put it the dish, cover and put it in the fridge overnight. I just add about 20 min cooking time since it starts cold vs room temp. It is better bc the flavors meld overnight. It cooks while the turkey is resting.

Mashed potatoes can be made ahead but honestly they only take about 10 min to whip up at the end so I don't bother.

Gravy also can be done mostly ahead. Reward at the end as you add the pan juices.

I just had a big dinner party and what helped was that I set the table the day before otherwise I would have been in big trouble.

I made these potatoes for Rosh Hashanah and they were a big hit. I am going to make them again for Thanksgiving. I made them earlier in the day and put them in the fridge and then put them in the oven at dinner time. But the recipe says you can make them up to 2 days ahead. Also, I'm not sure how many people you are having but my family only eats white meat so I always just make a turkey breast. I've started making that in the slow cooker and that frees up my oven for other things. Good luck -- I'm sure that everything will turn out fine even if it isn't perfect. Inevitably, I always know something went wrong and no one else even notices .

http://www.washingtonpost.com/pb/recipes/party-potatoes/7346/