One option would be to free up your oven so you can use it solely for your turkey. I've only done thanksgiving once, but when I did, I had a similar dilemma. I solved it by making my stuffing
and mashed potatoes
in slow cookers, my gravy
in advance, and cooking my veggies on the stovetop. Breads and desserts were baked before-hand.
Everything was absolutely delicious. The changes I made to the stuffing were to omit the mushrooms and eggs, and to use fresh herbs - 3 tsp fresh sage (chopped) and 2 tsp fresh thyme leaves. To the gravy I used fresh thyme (1/2 tsp). I didn't change anything in the mashed potatoes, but when I make them again, I'll look for an alternative to bullion, just on personal preference.
The best part was that when my guests arrived, the only thing I had to worry about was some veggies cooking on the stove and my gravy re-heating. Nothing labor intensive; I could just wander into the kitchen, give things a stir, and then get back to my guests. All of the food "held" really well too, so I wasn't up reheating things when people wanted seconds.