Prepping for Shabbat at least one day in advance is mandatory for me. I have anywhere fro, 10-14 people every Friday night for dinner. I can’t do it all in one day; especially during the Winter when Shabbat starts so early. I like to make meats sit in gravy in advance. Beef Stew and Pot Roast with Beer, for example.have a great deal of fat. That fat congeals overnight and you can remove it Friday morning. The same with Chicken Soup. Prepping for Shabbat on Wednesday and Thursday makes Friday much more manageable.
Fruit pies are generally better made the day you plan to serve them; unless they’ve been frozen. Cookies , on the other hand, can be made a day or two in advance and kept in an air tight container. Organization and planning are a must if you’re cooking for a crowd.
