Some things I've done ahead in the past.
The rolls, the gravy, dressing (in muffin tins for individual portions) and the sweet potatoes.
I found a few links with some great ideas.
Make ahead Desserts
Big Oven does Turkey Day Ahead

Holiday Stretcher

Make ahead and freeze green bean casserole~no canned soup either!

An old thread at a cooking light forum. Newslinks don't work, but recipes and ideas are in the thread. Make Ahead Thread

Pies and rolls baked ahead freeze very well, cakes and cookies freeze well unfrosted. I've even frozen mashed potatoes (hey, they do it in the grocery store!), but they aren't as good as fresh, naturally.

Sweet potatoes/squash/pumpkin all freeze well if cooked and pureed, and I don't see one darned reason why you couldn't make stuffing ahead of time, freeze and then bake or stuff into the turkey on "the day of".

Most vegetables freeze well, and I even have recipes for freezer cole slaw, which isn't very "holiday-ish", I'm afraid.

Let's see, it depends on what your standard dishes are. Lasagna and pasta dishes freeze well too, so if your menu includes macaroni and cheese or baked ziti, that's a good option.

Good luck, and good health. I hope you feel better soon.

Annie

I think this is good gravy, I do not use the giblets or the neck, because I buy the turkey parts separately to make this gravy.

Cook's Country Make-Ahead Turkey Gravy
Makes about 2 quarts
For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers.

6 turkey drumsticks, thighs, or wings
reserved turkey giblets
reserved turkey neck
2 carrots , chopped coarse
1 head garlic , halved
2 ribs celery , chopped coarse
2 onions , chopped coarse
Vegetable oil spray
10 cups low-sodium chicken broth
2 cups dry white wine
12 sprigs fresh thyme
1/2 cup all-purpose flour
Table salt and ground black pepper

1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours.
2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours.
3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

When my kids were little I started a month ahead of time making and freezing Thanksgiving dishes. I froze cranberry relish (the one on the back of the package of fresh cranberries - an orange, fresh cranberries, and sugar), rolls, sweet potatoes, creamed (white) potatoes, and dressing. The creamed potato recipe I used was from Southern Living, a make-ahead recipe that had cream cheese and I think sour cream in it. I lost that recipe, but I think someone posted a similar recipe recently.

I hope you feel better soon.