May you all have a Thanksgiving dinner that couldn't be beat, and spend no time whatsoever on the Group W bench.
If you don't know what to do with those turnips, try a little Puree Freneuse:
2 cups milk
1 cup uncooked rice
1/2 teaspoon salt
2 tablespoons butter
2 to 3 cloves mashed garlic
thyme (preferably fresh)
3 to 4 white turnips, peeled and chunked
2-3 tablespoons heavy cream
Bring milk to simmer. Add rice, salt butter, garlic, and thyme. Cook for ten minutes until rice is partially tender. Stir in turnips, adding more milk if necessary to submerge. Cover and simmer another 10 to 15 minutes, until turnips are tender. Liquid should be almost entirely absorbed; if not, uncover and boil, stirring, to evaporate it. Puree through food mill (or Cuisinart) and return to pan. (You can do this much ahead and stop here).
Reheat before serving, stir in cream by spoonfuls. Turn into hot serving dish, garnish with parsley.
(from Julia Child & Simone Beck's Mastering the Art of French Cooking)
And remember, you can get anything you want, excepting Alice...
But the dump IS closed on Thanksgiving.