Up next in 10
4 Classic Thanksgiving Recipes - Paula is sharing classic Thanksgiving dinner ideas, including a fried turkey and cornbread dressing. Paula's Home Cooking, Season 1, Episode 1.
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00:00 Intro
3:15 Pumpkin Gooey Butter Cake Recipe: https://www.pauladeen.com/recipe/pumpkin-gooey-butter-cake-2/
8:36 Southern Cornbread Stuffing Recipe: https://www.pauladeen.com/recipe/southern-cornbread-stuffing-recipe/
13:38 Deep-Fried Turkey Recipe: https://www.pauladeen.com/recipe/deep-fried-turkey-2/
17:29 Easy Cranberry Sauce Recipe
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
(bright guitar music)
0:01
- Hi, I'm Paula Deen and I want you to join me
0:04
in my kitchen, today for a no sweat, scrumptious,
0:06
Thanksgiving feast, from top to bottom.
0:09
First, I wanna take you on a turkey tour,
0:12
from buying to deep frying and then it's back to the stove,
0:16
to find out the secret to my success,
0:18
when it comes to making the quickest cornbread stuffing ever
0:21
and the gooiest, chewiest pumpkin gooey butter cake,
0:25
that this good old Southern girl, knows how to make
0:28
and last but not least some shortcut,
0:31
cranberry flavored tips.
0:32
so y'all throw in your apron, roll up your sleeves
0:35
and come on in, it's time to give thanks.
0:39
I started cooking when I was 18 years old, as a new bride,
0:43
I'm very lucky because I came from a family
0:45
of wonderful Southern cooks and at 42 years old,
0:49
I was faced with having to support myself and my two sons,
0:52
so I turned to my first love, which is cooking
0:55
and so I started cooking for a living.
0:57
(bright guitar music)
0:58
I think food, is such a big part of family
1:01
and I hope that y'all can watch me and learn to have fun
1:04
with yours, while building wonderful memories
1:07
around the food that you're preparing.
1:11
I'm so excited y'all, Thanksgiving is finally here,
1:14
a holiday that I looked so forward to,
1:16
because it's really all about food, family and love
1:20
and just being together, but before we can start this meal,
1:24
I wanna take y'all to a very, very special spot,
1:27
where I found the most handsome of birds.
1:36
All right, guys, I'm here from my Thanksgiving turkey,
1:38
today, I think I know what I want,
1:40
I think that I'm gonna serve a deep-fried turkey,
1:43
but I just wanna know, you know what my options are.
1:45
- [Man with mustache} This is domestic Turkey,
1:46
this is the turkey, that you usually buy in the stores.
1:49
- [Paula] Yeah.
1:49
- Butterball. - Yeah.
1:50
- Big fat things, these we grow here though,
1:52
they're a lot different, they're younger, they're juicy.
1:57
- Special diet.
1:58
- A lot of meat, they're all outside, running around.
2:00
- Free-range turkeys?
2:01
- Oh yeah, everything we grow here is free-range.
2:02
- Free-range, okay.
2:05
- [Man with mustache] Then you've got your wild turkeys.
2:06
- [Paula] What's the difference between,
2:08
this wild turkey here and the domesticated turkey?
2:11
- More flavor.
2:13
- [Paula] Which one?
2:14
- In the wild turkey, less meat, but more flavor.
2:16
- [Paula] Really?
2:17
- And unless you try one,
2:18
you'll never know what you're missing in turkey flavor.
2:21
- How about, if I just take the domesticated turkey?
2:24
- It's your choice, you can't go wrong.
2:26
- That will feed your 15 people.
2:27
(Paula chuckling)
2:28
- And we're just gonna have a wonderful,
2:30
wonderful Thanksgiving, thanks to y'all and your birds.
2:32
- [Man without mustache] Okay.
2:37
Hey Goddy?
2:39
How you doing baby, you've been waiting on me?
2:41
(paper crackling)
2:43
(car door clunking)
2:43
I got the best turkey, you're not gonna believe,
2:46
how beautiful this bird is.
2:48
This time of year, is just my favorite time
2:51
of the year and I just love the pumpkins and the flowers
2:54
and there's just the smell of autumn in the air
2:57
and looking at these flowers and these pumpkins,
2:59
reminds me of something, at the end of the show today,
3:02
I'm gonna show you a quick little tip with the flowers
3:05
and the pumpkin
3:06
(footsteps thumping)
3:07
Come on Goddy, let's go.
3:08
(footsteps thumping)
3:10
Well, we've gotten our turkeys taken care of,
3:13
they're all settled and waiting to be cooked,
3:15
but before we get started with those, I'm gonna go ahead
3:17
and start on our dessert, which is called gooey butter cake
3:21
and you're gonna love this recipe, it's so easy
3:24
and simple to make and once you taste it,
3:26
you'll never, ever want pumpkin pie, again,
3:29
we're gonna simply start with a yellow cake mix
3:33
and you can just use the brand of your choice.
3:35
(paper crackling)
3:37
Along with one stick of melted butter.
3:40
(pot lid clunking)
3:44
And to that, we're gonna add one egg.
3:47
Now, it can hardly get much simpler than that
3:50
and this is gonna be our crust.
3:53
(mixer whirring)
3:54
We gonna just beat this, until all the cake,
3:57
is mixed and moist.
3:59
(mixer whirring)
3:59
All right, we're ready now, so we're gonna just ease that up
4:03
and kinda spin that off of our beaters.
4:05
(mixer whirring)
4:06
As you can see, our crust to our gooey butter cake,
4:09
is very, very thick, that's why I normally,
4:11
just stick it in a mixer and get done with it.
4:13
Now, all we're gonna do at this point, is take our crust
4:17
and lay it into our greased prepared pan
4:20
and to make the spreading of my base a little easier,
4:24
I'm just gonna rub my hands in the pot,
4:26
that I had the butter in and I'm just gonna grease them up
4:29
a little bit, when I started making these wonderful
4:32
little gooeys, I just used a very basic recipe
4:37
of cake mix and eggs and cream cheese, but after a while,
4:41
I got bored making them that way, so I got into the kitchen
4:44
and I just played around and tested and I bet you,
4:47
at this point,
4:48
we probably make 50 different gooey butter cakes.
4:51
Now, we're gonna move to our cream cheese filling
4:53
and I'm not even gonna bother washing this mixer.
4:56
We can use it just like it is.
4:58
You can make your gooeys, the morning of, or the day before,
5:02
I really prefer a fresh gooey,
5:04
that was just out of the oven, the day of Thanksgiving
5:07
and you don't even have to refrigerate these,
5:10
which is even nicer.
5:11
We're gonna start with our cream cheese
5:15
and our powdered sugar and we're just gonna beat these
5:18
two things together, until they're fluffy.
5:21
Really, it's so simple.
5:22
(mixer whirring)
5:23
And then we're gon slowly add another stick of butter.
5:28
(mixer whirring)
5:29
And remember, this is called, gooey butter cake,
5:33
so we're gonna add three eggs, to the center.
5:35
(mixer whirring)
5:37
We're gonna add about a teaspoon of vanilla flavoring.
5:39
(mixer whirring)
5:40
We are getting there.
5:41
(mixer whirring)
5:44
At this point now, we are at our original,
5:48
gooey butter cake recipe.
5:50
Now, is when we're gonna make our changes, today,
5:54
because it's Thanksgiving, we're gonna make pumpkin
5:56
and I'm using just a regular canned pumpkin
5:59
and we're gonna just fold this into our cream cheese.
6:02
(cooking stick clunking)
6:03
And because this doesn't have any of your flavorings,
6:06
I'm gonna add a little ground cinnamon and a little nutmeg.
6:11
Now, I go lighter on the nutmeg, then I do the cinnamon,
6:13
because it's really a potent seasoning and so at this point,
6:18
this is when you change your flavorings,
6:20
if you wanted to do blueberry
6:21
or if you wanted to do peanut butter,
6:23
if you wanted to do cherry, peaches,
6:26
whatever you wanna do, but as I told you,
6:30
this pumpkin, is just perfect for Thanksgiving
6:33
and look how wonderful, see you getting your pumpkiny color
6:37
now, so all we do now at this point is pour it
6:41
on to our crust,
6:44
in about 45 minutes,
6:46
we're gonna have the most wonderful pumpkin dessert,
6:49
you've ever put in your mouth
6:51
and we're ready to go into the oven.
6:54
(bright guitar music)
6:59
Our cooking time is up now and our gooey butter cake
7:01
and they should be ready and they are,
7:03
they look just perfect.
7:06
Now, normally I would let these cool,
7:07
for about 20 or 30 minutes, but I can't stand it,
7:10
I'm gonna go ahead and cut them now,
7:11
cause I want y'all to see em.
7:14
I'm gonna just slice this and I love to eat
7:17
and I can't eat a real big piece,
7:19
so cut them to suit your preference
7:22
and these down here a little bit bigger,
7:24
so we'll give this end to the men and I tell y'all,
7:27
before I put them on the platter,
7:29
I don't think anybody will know,
7:30
if I just sneak one real quick, like,
7:33
so I've just got to taste it,
7:36
because it's been a while since I've had the pumpkin,
7:38
but look, look, look at that beautiful, beautiful,
7:43
warm gooey pumpkin and I always tack mine,
7:47
with a little fresh sweetened whipped cream
7:50
and if you like, when you go to serve it,
7:52
you can also just sprinkle it with a little cinnamon,
7:56
just dust your plate, I don't think anybody will notice
7:59
if one little tiny piece is missing,
8:08
it really is Thanksgiving, stay tuned,
8:12
because we're gonna make the most wonderful,
8:15
Southern cornbread stuffing you ever put in your mouth.
8:19
I so hope y'all are enjoying the show.
8:22
And if you do.
8:24
Be sure to click like, subscribe and
8:27
notification bell so you'll never miss a video.
8:31
And we'll be right back after the break.
8:38
One of the best parts of our Thanksgiving, meal today,
8:41
is gonna be our Southern cornbread dressing
8:44
and I've got my stove pot going here and it's filled
8:47
with the giblets from our turkey and good, fatty rich pieces
8:51
of the chicken, like the back and the wing
8:54
and I've got this going in, it's smelling
8:55
and looking so good, but just to make sure that it's good
8:59
and rich, I'm gonna add a little granulated chicken bullion,
9:03
but it's looking and smelling wonderful
9:05
and I'm gonna add a little bit of pepper
9:10
and a little bit of salt.
9:11
Now, if you use very much of your chicken bullion,
9:14
you'll just wanna be careful with your salt,
9:16
because it is just almost nothing but pure salt itself
9:20
and while that's cooking, we're gonna put together
9:23
our actual corn bread.
9:25
I'm gonna start by chopping a little celery
9:29
and always use, the green leafy part to your celery.
9:33
It's so pretty, flowing through after dressing
9:37
and we're gonna saute this in a stick of butter,
9:41
always a stick of butter, two if you need it.
9:45
I always love cooking Thanksgiving,
9:48
I'll never forget the very first one that I cooked,
9:51
I was 23 years old and it was 1970
9:53
and I found myself without a mother to cook my meal for me,
9:57
so I was responsible for doing that
10:00
and I'll never forget, the day before Thanksgiving,
10:02
I stayed on the phone all day long with my aunt Peggy.
10:05
She helped me through my whole entire meal,
10:08
so I'll never forget uncle George saying,
10:11
damn it, get off the phone with her,
10:13
I'm not gonna get my meal.
10:15
Now, we're just gonna let this kind of saute,
10:17
we don't wanna brown it, while that's sauteing,
10:20
we're gonna move on to actually putting
10:22
the bread part of our dressing together
10:24
and I've got my dried out toast,
10:26
this is just plain old white bread
10:29
and I'm just gonna crumble it up,
10:31
but his is a fun dish to make,
10:33
you can work out all your frustrations, if you have any
10:36
and then we're gonna add a sleeve of saltine crackers
10:40
and these saltines, just give your dressing,
10:42
such a nice little punch.
10:45
This is a trick that my grandmother Paul, taught me.
10:48
Now, this is just a simple cornbread, recipe here
10:52
and we're just gonna crumble that up in there
10:54
and you can see our celery
10:56
and our onions are coming along nicely
10:58
and while those are going, we're gonna go ahead
11:00
and beat up our eggs, because our eggs,
11:03
are gonna make our dressing bind together
11:06
and it's gonna fluff it up and just make it so light
11:09
and delicious.
11:11
All right, we're ready here, I think with our celery
11:13
and our onions, so we're gonna just dump this into our bowl.
11:17
When you start doing this-
11:19
(cooking stick clunking)
11:19
Make sure you have a nice large bowl,
11:22
because before you know it,
11:23
you've added all your ingredients in there.
11:25
Your ingredients go from here, to here very quickly,
11:28
so as you can see, I've kind of misjudged my pot size,
11:32
so I'm just gonna mix this-
11:35
(cupboard door clunking)
11:37
(pot clunking)
11:37
Up and pour it into a larger pot.
11:41
(pot clunking)
11:43
(cooking stick clunking)
11:44
I hate to give up this beautiful bowl,
11:45
it's one of my favorites, but we'll have to pull it out
11:48
and use it another time.
11:50
Now, we've got plenty of room,
11:52
because we're gonna be adding a good bit of that wonderful,
11:55
rich stock, now, just feel this dressing,
11:59
straight from the stove pot.
12:01
All right, we're gonna stop now and stir this,
12:04
it's almost time for this baby, to go in the oven,
12:07
that's almost perfect right there
12:10
and now I'm going to add just a little sage
12:13
and then we're gon put a little poultry seasoning,
12:16
just to make sure it's got enough kick
12:19
and a little bit more black pepper,
12:21
I really, really like pepper,, in my dressing
12:24
and last but not least a very important ingredient
12:27
and that's our eggs.
12:28
If you're gonna make this up ahead of time,
12:31
be very, very careful, because this is one of those dishes
12:34
that can, if it's not refrigerated properly,
12:37
it can really sour on you.
12:39
So, we're ready to go ahead and transfer this now,
12:41
into our casserole dish.
12:44
Doesn't that look so, so good?
12:47
All right, this is ready to go into the oven.
12:49
(bright guitar music)
12:55
Look, perfect Southern cornbread dressing,
12:58
I think I'm gonna sneak a taste outta here
13:00
and I'm actually gonna go from kind of underneath,
13:03
so nobody will know that the cook's been eating it.
13:12
Aunt Peggy, you'd be proud and y'all hang around,
13:16
because the best part of the meal is coming up,
13:18
deep-fried turkey.
13:22
I hope y'all are enjoying the show
13:24
and I want to hear from you.
13:26
Tell me what recipes or videos you'd like to see me
13:29
make by just leaving a short comment below.
13:33
Now, let's get back to the show, y'all.
13:39
At last, I'm fixing to spend a little time now,
13:42
with our guest of honor, mister Tom turkey.
13:46
We're gonna start with a clean bird, now he's been washed
13:49
and cleaned and we've removed all the giblets
13:52
and don't forget to check the neck.
13:54
I never will forget one of my friends,
13:56
fixed their first Thanksgiving, meal and she was so proud
13:59
of her turkey, it was so beautiful, took it to the table,
14:03
went to slice it and out came all these raw giblets,
14:07
in a paper bag and we've teased her unmercifully about that,
14:11
so make sure you watch for the giblets.
14:14
Now, we're just gonna oil him down
14:17
and then we're gonna cover him in salt, black pepper
14:20
and garlic powder and you can do this part,
14:23
actually early in the day and let him sit around
14:25
and be soaking up all those seasonings
14:27
and then we're gonna turn him over
14:28
and give him a very, very nice back rub,
14:32
to get him ready for that wonderful hot peanut oil.
14:37
How you liked that massage, mister turkey?
14:39
Gon get him good back here in his back side
14:42
and now we're gonna finish up with just a rotisserie chicken
14:46
and this has got your paprika and some more spices in it
14:49
and this is gonna give him, that nice brown color
14:53
and just rub him good all over, under his arm.
14:59
We use peanut oil at the restaurant,
15:00
we don't fry anything in anything else, but peanut oil
15:04
and I tell you, it's a little bit more expensive
15:07
than your regular oils, but it gives things a flavor,
15:10
that you wouldn't believe, we got him rubbed down good now,
15:14
the last spot we're going,
15:17
is inside.
15:20
He's gonna come out so beautiful, in brown
15:23
and if you've never had fried turkey before,
15:26
I just can't tell you how wonderful it is,
15:29
it's like having one great, big piece of fried chicken
15:32
and that skin gets brown and crisp and succulent
15:37
and when you cut into your bird,
15:38
all the juices are trapped inside from that crispy skin
15:42
and they just come rolling out
15:44
and you'll just gonna be so pleased,
15:48
with your Thanksgiving, meal.
15:50
All right, we're gonna pick this baby up
15:52
and we're gonna just drop him into our basket,
15:56
once you fried a turkey,
15:57
you're gonna find it to be so much easier
15:59
and so much better than an oven turkey.
16:01
Your oven turkeys, can have a tendency to dry out on you,
16:05
plus they take longer and you can't get any more simpler
16:08
than this, we're gonna cook this turkey, for three minutes,
16:11
a pound, we have a 13 pound turkey, that's 39 minutes
16:15
and always, no matter what size turkey, you've got,
16:19
always add an extra five minutes,
16:21
after you've completed your three minutes, a pound
16:24
and you can see he's down there, sealing himself up
16:27
in that hot, peanut oil and he's just gonna be so good,
16:31
if you're not gonna believe it.
16:33
In just 44 short minutes,
16:36
we've got the most delectable looking turkey,
16:38
you've ever seen.
16:40
He's Brown to perfection,
16:41
his skin is already starting to crisp up,
16:43
now that we've taken him out of that oil
16:46
and we'll let him sit there for a few minutes
16:47
and let the oil drain out of him, good,
16:50
then we're gonna take him out and put him on a platter
16:51
and it's gonna be time to eat.
16:53
So when we come back, I'm gonna have a couple of more,
16:55
quick Thanksgiving, tips for you
16:57
and then I'm calling my family to dinner.
17:04
I so hope y'all are enjoying the show.
17:07
And if you do.
17:09
Be sure to click like, subscribe and
17:12
notification bell so you'll never miss a video.
17:16
And we'll be right back after the break.
17:23
Doesn't our table looked beautiful today?
17:25
Just before I call my family in,
17:27
I've got a few last things to do
17:29
and one of these things that I want to share with you,
17:31
is a very, very easy, cranberry sauce,
17:34
that looks like you've gone to a lot of trouble
17:36
in actually hatting.
17:37
I'm gonna use just a whole buried, jellied cranberry sauce
17:43
and now I'm adding just mandarin oranges
17:46
and then I'm gonna toss in some nuts.
17:48
Now I like walnuts, but you can use pecan or almonds,
17:52
any of your favorite nuts,
17:54
but the bonus on this cranberry sauce,
17:56
is it tastes as good as it looks
17:59
and I'll show you another trick that I did today.
18:01
My table was so full that I didn't have room
18:04
for a big arrangement, so I took some little bitty pumpkins
18:10
and trim the bottoms, so that they would sit flat
18:14
and I went out into my garden
18:16
and I just picked a few wild flowers
18:18
and all you have to do, is stick your flowers in there
18:21
and you've got instant flower arrangements
18:25
and the last tip I wanna share with you today,
18:27
when frying your turkeys, a great way to measure
18:30
how much oil you're gonna need,
18:32
is by placing your turkey into your deep fryer
18:35
and covering him with water, then lift your turkey,
18:38
out and the line that the water is at,
18:40
let's you know how much oil you're gonna need.
18:42
It's very important that you have enough
18:44
and it's also very important that you don't have too much,
18:47
because too much could really cause a grease fire.
18:52
Look how beautiful this turkey, turned out,
18:54
I can't hardly wait for my family to eat it.
18:57
I'm gonna start carving it and look at that gorgeous leg
19:03
and if my children, came to the table
19:06
and couldn't find a leg, they would be real mad with me.
19:09
So I'm not gonna cut him, I'm just gonna disjoint him
19:13
and put him on the platter and maybe taste him a little bit.
19:20
It's so wonderful, I can't hardly wait for y'all,
19:23
to try the fried turkey and I'm gonna take him like this
19:27
and then I'm gonna slice him, just like this
19:30
and he's so moist and he's still so warm when you try it,
19:35
you're not gonna believe how easy and simple,
19:39
but delicious this turkey is.
19:42
You say white meat can be dry, but not on the fried turkey,
19:46
you can see the moistness of the white meat.
19:52
He's so scrumptious.
19:54
Just look at everything I've got on our table,
19:57
I've got our cornbread stuffing and our fancy green beans,
20:01
pumpkin gooey butter cake for dessert,
20:03
tangy, cranberry sauce and delicious mashed potatoes,
20:07
but more important, the guest of honor,
20:09
this fabulous fried turkey.
20:13
I've had such a wonderful time with y'all today,
20:16
I appreciate you joining me for my Thanksgiving, dinner
20:19
and until next time America,
20:21
best dishes, from my Thanksgiving table, to yours.
20:26
(bright guitar music)
20:32
Hey, y'all, it's Paula Deen.
20:34
Now, if you enjoyed this video, be sure to like it
20:37
and click the subscribe button as well as the notification
20:41
and bail to be alerted when I post a video.
20:45
Love and Best Dishes Y'all.
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