I wouldn't cook those items ahead of time & reheat them. When you do that, the stuff tends to dry out & get browner than you might like it to when you are reheating.
Like I said in another thread - don't forget that your turkey needs to sit for 20-30 minutes before you carve it, so the juices can redistribute. Just tent it with foil. Maybe that will give you enough time to cook your sides.
I'd love to see your recipe for the Broc/Spinach Dip, too. :-)
I'm all about the food!