Our game plan this Thanksgiving starts early: From slow-cooker stuffing to celeriac soup, everything is almost entirely made ahead of time.

AFTER THE RUSH of maxing out summer, cooler months slow our pace-and our eating.

- Tara O'Brady

Flavours and textures that have mellowed out from a long loll in the oven or lazy burble on the stovetop seem right. There's also a gentleness to their preparation, a meaningful sort of idlenesssome stirring here, a few things to chop there and not much more. Embrace this more relaxed approach with Thanksgiving dishes that can be (and are often better when) made in advance.

THE MENU

Celeriac Cauliflower Soup Chicories with Agrodolce Vinaigrette Old-School Slow-Cooker Stuffing Milk-Braised Pork Loin Roast Coffee Toffee Date Bundt Cake

THE PREP PLAN

3 DAYS BEFORE

Dry-brine Pork Loin Roast overnight in the refrigerator.

2 DAYS BEFORE

Prep and braise Pork Loin Roast, then refrigerate.

Prep and cook Celeriac Cauliflower Soup, then refrigerate.

1 DAY BEFORE

Prep bread and vegetables for Slow-Cooker Stuffing, then refrigerate vegetables.

Prep hazelnuts for Chicories with Agrodolce Vinaigrette. Make vinagrette and refrigerate.

Prep and bake Coffee Toffee Date Bundt Cake.

THANKSGIVING DAY

1:45 pm

Cook Slow-Cooker Stuffing.

4:00 pm

Bring Pork Loin Roast and Agrodolce Vinaigrette to room temperature.

5:00 pm

Reheat Pork Loin Roast and make the garlic sauce.

5:15 pm

Whip cream and make brown butter chestnuts for Celeriac Cauliflower Soup.

5:30 pm

Assemble Chicories with Agrodolce Vinaigrette.

5:45 pm

Reheat Celeriac Cauliflower Soup, ladle into individual serving bowls and add toppings.

6:00 pm

Carve the Pork Loin Roast and pour the wine-dinner is served!

Dessert

Warm toffee sauce for Coffee Toffee Date Bundt Cake just before serving.