I would like to do as much of the prep for the big meal ahead of time as is safely possible. I am serving a roulade of turkey breast meat, The stuffing is raw pork sausage, with egg, bread, giblets and stirfried onion & celery, which you mix together, roll into a plastic-wrapped log and chill before unwrappping. you then wrap the stuffing in the breast and some bacon. The recipe is Boulud's from the NY Times.
Do you think that I can do it the night before and refrigerate until ready to cook, or even the morning of, or would that be too risky.