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.
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Esta historia es de la edición Fall 2024 de Chatelaine (English).
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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