Meg:

I think everything except the veggies and the souffle can be done ahead of time. Just be sure to store the matzo balls separately so they don't get too mushy from being in liquid so long.

Would you share the recipe for the crunch?

Have a happy Pesach!

Thanks Elisa,

For some reason I tend to think that if I make it ahead of time, and put it in the fridge, that it won't taste as good or as fresh a couple days later. But I don't think I'll be able to make everything on that day so I better start cooking something!

Here's a link to the matzoh crunch. FWIW, I've never lined the jelly roll pan with foil or parchment paper and, while it might be messier that way, it still comes out great. Also, I think the crunch tastes better cold.

Have a great holiday!

Here is a link that might be useful: Caramel Matzoh Crunch

Actually, the chicken with sauce often tastes better when it's made earlier. If you don't care about how high the carrot souffle is, that probably would taste fine. It seems to me that no matter how I try to time everything, by the time people actually assemble (someone is always late),we get through the Seder reading, have the soup etc., timing goes out the window anyway. Every year I set up some sort of schedule and end up tossing it away.

Have a great dinner!

I always think charoset tastes better for having some time for the flavor to blend. I usually make it a day or two in advance to allow for that. Hard boiled eggs and the roasted egg for the seder plate can be made ahead.

I haven't made charloette or carrot souffle before so I can't speak to those. The chicken in a sauce should reheat fine.

Soup and matazh balls can be made ahead but depending on quantity may strain fridge room - at least they would for me at the beginning of Pesach. I haven't made matzah balls from a mix, but the recipe I use has the matzah ball mixture being refrigerated for 30 minutes before forming the balls and dropping them in the soup - I think the mixture could be made up to that point and held a couple of days in the fridge.

Matzah crunch and meringues can be made in advance but make sure to pack them away in something air tight especially if you are somewhere that may have humid weather. Brownies can be made ahead but I think they will taste best made that day.

Funny you should say that happygram. DH and I were just talking about making the chicken a day or two in advance because it tastes better the second day anyway. Now the trick will be to make it in advance and not have it dry out during the reheating.

Thanks for your response cloud swift. Luckily the garage fridge is almost empty. I'm glad you said something about a roasted egg for the seder plate as I always thought it was roasted but a site I was on earlier said hard boiled. I think I will try to make the charoset in advance. I think I read elsewhere to refrigerate the matzoh balls separately, i.e., not in the soup.

I sure hope I can pull this off!

One of my favorite cookbooks, the "Do Ahead Diva's Happy Holidays" by Diane Phillips, has a complete Rosh Hashanah do-ahead dinner (as well as 11 other complete do-ahead dinners, from appetizers to dessert.) The Rosh Hashanah dinner begins with 'sweet & nutty nibbles', warm rosemary olives, then moves on to holiday challah, poached salmon with herbed mayonnaise, roast turkey with pomegranate glaze, fruited rice stuffing, sauteed spinach, roasted sweet potatoes, parsnips, beet and carrots, and wraps up with a most amazing individual apple strudels in phyllo with caramel sauce. The beauty of it is that you can do all the prep ahead of time.

The fish should be mad fresh. Matzo balls stored separately as you said. You'll do great!

I hope you don't have "mad" fish. I meant the fish should be made fresh.

I was going to boil the gefilte fish early in the day on Sunday and then put it in the fridge so that it will be cold for the seder. And, yes, I knew what you meant. I won't have mad fish--but I'm trying my best to not be a mad host. We just invited a couple more people last night which means reconfiguring the tables again. Oh well. It's the company that matters, not the table settings.

I'm off to do more shopping. Thanks for all your advice.

What is said above is correct - Matzah balls can be freezed and therefore can be made ahead of time for Passover. We make it every year (it's almost secret...)
I also attach a link for matzah balls below

Here is a link that might be useful: matzah balls