I am making mine with a comb of pears and Italian plums I dried myself. Also figs and sour cherries.
My game plan :
Several days ahead make creme brulee and compote.
Day before cut up veggies, steam carrots al-dente, make croutons.
Christmas morning prep meat.
Hour before pull out compote to come to room temp, make soup and cook spazel and then quickly fry in browned butter. Carrots saute for a few minutes in a dab of butter and caraway seeds.
While meats is cooked and resting make cabbage, pull out creme brulee to come to room temp.
Just before eating creme brulee do sugar top.