It’s the day before Thanksgiving. The turkey is resting quietly in the fridge. The stuffing is ready to be assembled. Various casseroles await a trip to the oven. The silver’s polished and the table’s set. Yeah, in a perfect world! But, what happens if the turkey’s dry, the rolls are burned and the pumpkin pie didn’t set. This week’s column features a few tips for would-be disasters, along with a great recipe for a speedy last minute pumpkin torte! Happy eating and Happy Thanksgiving!

Disaster: Turkey still frozen on Thanksgiving morning.

Solution: Speed up the process by placing the turkey (still in its package) in your sink and cover with cold running water. Or use your bathtub if the sink isn’t big enough. The turkey will thaw about half an hour per pound.

Disaster: Turkey begins to burn while cooking.

Solution: Flip the turkey over immediately and continue to cook. You’ll sacrifice a great full turkey presentation, but if you remove the skin, carve, plate the slices and cover with a little gravy. No one will be the wiser.

Disaster: Turkey is dry

Solution: As above, slice the turkey and cover with a little gravy.

Disaster: Lumpy gravy

Solution: Quickly pour the gravy through a strainer into a new pan and heat gently while stirring constantly.

Disaster: Burned rolls

Solution: Slice off burnt tops and add a dab of butter on each roll. If the bottoms burned, remove the burnt part, flip over, top with butter and serve.

Last Minute  Pumpkin Torte

3 C. crushed graham cracker crumbs, divided
1/2 C. sugar
1 stick butter, melted
1 (29-ounce) can pumpkin
1 C. cold milk
2 (6-ounce) packages instant vanilla pudding
3 T. pumpkin pie spice
1 (12-ounce) container nondairy whipped topping

Preheat oven to 350 degrees. Mix 2 3/4 cup graham cracker crumbs, butter and sugar together. Press into a 9 by13-inch pan. Bake for 10 to 12 minutes. Let cool. Meanwhile, beat pumpkin, milk, pudding, and pie spice until well blended. Fold in whipped topping. Spoon mixture over cooled crust. Top with extra whipped cream and remaining graham cracker crust before serving. For an even easier version, use two prepared graham pie shells.