Classic Thanksgiving recipes from James Beard, Meta Given, Fannie Farmer, et al.

James Beard published a recipe for a rich, custard-y pumpkin pie in a women's magazine in the early 1960's; the recipe eventually made it (in substantially the same form) into his superb "American Cookery." I believe it's also on epicurious.com, though I have not done a side by side comparison.

Beard replaces a substantial portion of the pumpkin or butternut squash (which you roast first) with 2+ cups of cream. This pie offers a luscious, decadent alternative when you feature butternut squash on your dinner menu. ;o)

Parker House Rolls. Here's James Beard's recipe: http://www.jamesbeard.org/recipes/parker-house-rolls

And, just as a fun bonus, the most googled Thanksgiving recipes (by state): http://www.nytimes.com/interactive/2014/11/25/upshot/thanksgiving-recipes-googled-in-every-state.html?_r=0

Kathleen Claiborne's Pecan Pie - a classic and the only one I really like. Everyone asks the recipe. Chock full of nuts, chopped nuts with the filling and decorative rings of halves on top. From a older NY Times Cookbook edited by Craig Claiborne, it is his mother's southern recipe, he was from Mississippi.

This discussion reminded me - in the 'An American Place' cookbook - from the eponymous restaurant (long gone, but still relevant,) Larry Forgione includes their signature bread. Very buttery, highly spiced with cracked black pepper, and fairly easy to make. Though not specifically intended as such, I've done it in roll form for a few Thanksgivings - really perfect for that. His name doesn't pop up much in chef-y talk these days, but I'd say he's pretty iconic - in the '80's, he was a pioneer in embracing traditional American dishes/ingredients in the "serious" food hierarchy. Very appropriate for T-giving, and I'd love to see him mentioned to a generation of cooks that may not be familiar.

Faye Levy is a beloved Jewish American cookbook author. She has amazing veggie dishes that are simple to prepare and hold up well, such as Wild Rice with Leeks and Carrots; Rice Salad with Green Beans, Cranberries, and Walnuts; and Creamy Turnip Soup.

One more - mashed rutabagas (yellow turnip) are a very traditional accompaniment to turkey in several European cultures, especially the Irish. Most cookbooks don't address them, but James Beard does in The James Beard Cookbook. They are perfect with turkey gravy!

In the mid-1980's Julia Child was the food editor for Parade Magazine. She published a weekly pull-out in the centerfold with 3-4 recipes & instructions. A few years later, most of those made it into her book, 'The Way to Cook'.

One of my favorite holiday sides from the series & book is Brussels Sprouts with Chestnuts, page 274 in The Way to Cook. The chestnuts are a bit of work, so it's definitely a holiday dish, not a weeknight dish. They are the perfect accompaniment to the bird.

Kristen, I'll send you a note with a great idea when time permits later this evening or sometime this week . . . . ;o)

Some of the most iconic Thanksgiving recipes are commercial ones, don't know if you want to include those too.

The pumpkin pie recipe from the back of the condensed milk can or pumpkin puree can. The roast turkey recipe from the turkey bag. Stuff like that.

You can find many of these on the corporate sites: butterball.com, eaglebrand.com, campbellskitchen.com.

He wasn't a cookbook author, but it's been said that Morton Thompson invented "the world's greatest turkey by everyone who ever ate the result": http://articles.chicagotribune.com/2002-11-13/entertainment/0211130299_1_turkey-morton-thompson-bread-crumbs