When Friday comes a day early, so does Thursday. Three cheers for turkey, tofurkey and an entire day dedicated to giving thanks. Here’s what’s up for next week:

Hurry Up/Stock Up: If you stop by Broadway’s Slow Train today for their Biggest Sale Ever, you’ll pick up any in-stock album for just $9.99. Downloads are what, $1.25, these days? You do the math. Sale details here.

Light It Up: The magic happens at 5:25 p.m. on Friday. Aside from the old favorites like Temple Square’s million strong, this year, Grand America boasts “A Grand Holiday Festival” and the new 222 Main unveils three holiday-themed window displays. Get the rundown from the Des here.

Ice For You: The Gallivan Center rink is ready for you to carve it up on Thanksgiving Day at noon. Bring a can of food and get free skate rental. Check it out here.

The Strokes: Language and artistry come together with writing by Chinese calligraphy artist Ma Weihua, now on at the Main Library. Writing/painting since age ten, he also takes it out on wood and stone. Info here.

In the Trunk: The UMFA hosts its first-ever Trunk Sale on Wednesday, December 2. Local artists and consigners come together, along with free admission, gift wrap and holiday music. Shopping starts at 4 p.m. More here.

And if you’re still stumped with the turkey lurking, visit this archived post for some last-minute inspiration and know-how.

By Caroline King

One of the reasons I love Thanksgiving so much is all pie. You name it: pecan, apple, rhubarb, chocolate banana cream, and of course, pumpkin. Pumpkin is practically obligatory, but oh-so delicious. It’s such a simple pie, but when made right, it’s really tough to beat.

This pumpkin pie recipe from my very own mom has the best flavor and texture of any I’ve tried. Then I saw a link for a dulce de leche pumpkin pie on recipegirl.com via foodgawker, and it looked pretty amazing. So, to marry two great recipes, I added the dulce de leche that this recipe calls for to my mom’s. It’s a fantastic twist on an old classic.

Ingredients:

1 unbaked pie crust
3/4 can of dulce de leche (I microwaved for about 20 seconds to soften)
1 1/4 cup pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1 tablespoon flour
2 eggs, slightly beaten
1 cup evaporated milk
2 tablespoons water
1/2 teaspoon vanilla

Directions:

Preheat oven to 400 degrees and move the rack to the second-to-bottom position. Scoop softened dulce de leche in unbaked pie shell and set aside. Combine pumpkin, sugar, salt, spices and flour in a mixing bowl. Add egs; mix well. Add evaporated milk, water and vanilla. Mix well. Pour mixture into shell, on top of dulce de leche. Bake for 45 – 50 minutes until center jiggles only slightly.

What’s that you say? You’ve procrastinated and now Tom Turkey is coming your way? Have no fear. YHO is here with tips, tricks, recipes and more to make your Thanksgiving anything but an icky bore.

Cooking for a crowd? Don’t hesitate to ask guests to bring side dishes and desserts that complement the main attraction. Or pretty please your favorite local bakery into preparing some rolls, cakes or pies that you can pick up the day before. (You can always turn to Marie Callender’s for pies—but order in advance, and perhaps Great Harvest for rolls.)

Throwing in the Towel? There’s still time to have the whole shebang catered: a sometimes-pricey-but-oh-so-attractive option for those who want to be thankful for a day of good food coupled with relaxation. Check out Wild Oats and Pinon Market and Cafe, along with any of these others in a fabulous list compiled by the Tribbies. See here.

Wanna Eat Out? Rumor has it that Little America, Creekside Restaurant at Solitude, and The Paris are ready and willing to serve up your Thanksgiving feast. (Anyone else have any other favorites?)

Still Stumped? Check out Real Simple’s life-saving Thanksgiving Cheat Sheet. It’s loaded with time-savers, make-ahead suggestions, opinions on the best boxed recipes, 60-second centerpieces and other ways to simplify the ordeal.

Or get thee hence to Williams-Sonoma, where loads of Thanksgiving foods, decor and bakeware are already on sale (we especially love the pumpkin bakeware and turkey tureens.)

Good luck, turkeys lurkeys. If we can do it, you can do it.