Recipes for Thanksgiving

I've been researching new recipes for my family to use for this Thanksgiving and came up with these yummy dishes from Food Network and Epicurious. What are your traditional Thanksgiving dishes?

Pumpkin Bars by Paula Deen:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Sauteed Turnips and Parsnips with Rosemary

Gourmet | November 2001 (epicurious.com) PS: Remember when Gourmet was still alive???

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 medium turnips (3/4 lb total), peeled and cut into 1/3-inch dice
• 3 medium parsnips (3/4 lb total), peeled, cored if necessary, and cut into 1/3-inch dice
• 4 medium shallots (1/2 lb total), cut lengthwise into sixths
• 1 garlic clove, chopped
• 1 teaspoon finely chopped fresh rosemary

Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook , stirring, until vegetables are tender, about 3 minutes more.

Maple Pecan Pie in Wheat-Flavored Crust

Bon Appétit | October 1999 (epicurious.com)
I've decided not to do the Wheat-Flavored Crust, but doesn't the pie sound delicious?

• 3/4 cup pure maple syrup
• 3/4 cup (packed) golden brown sugar
• 1/2 cup light corn syrup
• 1/4 cup (1/2 stick) unsalted butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

Looking forward to experimenting this Thanksgiving!