Up next in 10
6 Southern Thanksgiving Recipes - Paula has fabulous Thanksgiving dinner ideas! Get a Thanksgiving menu chock-full of her best Thanksgiving recipes. Paula’s Home Cooking, Season 3, Episode 18.
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00:00 Intro
1:31 Oven-Roasted Red Potatoes with Rosemary and Garlic Recipe: https://www.pauladeen.com/recipe/oven-roasted-red-potatoes-with-rosemary-and-garlic/
3:35 Honey Game Hens Recipe: https://www.pauladeen.com/recipe/honey-game-hens/
7:04 Fried Green Bean Bundles Recipe: https://www.pauladeen.com/recipe/fried-green-bean-bundles/
10:18 Gravy Recipe
12:18 Mrs. Hoggle’s Stuffed Cranberry Sauce Recipe: https://www.pauladeen.com/recipe/mrs-hoggles-stuffed-cranberry-sauce/
14:11 Pumpkin Gingerbread Trifle Recipe: https://www.pauladeen.com/recipe/pumpkin-gingerbread-trifle/
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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
- Hey y'all, I'm Paula Dean,
0:02
and happy Thanksgiving to you and yours.
0:05
You know, today I'm adding a twist
0:07
to the traditional holiday menu,
0:09
complete with all the fixings,
0:11
for a wonderful family dinner.
0:12
And lucky for me,
0:14
it looks like my boys Jamie and Bobby
0:16
are gonna give their mama a hand in the kitchen today.
0:19
And we have a lot to cook,
0:20
so let's get started!
0:22
Instead of the usual Thanksgiving turkey,
0:24
today we're gonna be roasting a favorite in our house,
0:27
a honey-glazed game hen,
0:29
sweet and savory.
0:31
And then my boys are gonna be fixing up the sides.
0:34
One's gonna be fixing oven-roasted red potatoes
0:37
with rosemary and garlic,
0:38
and the other one is gonna be fixing up a Southern favorite,
0:42
fried green bean bundles.
0:44
And what Thanksgiving dinner would be complete
0:46
without a cranberry sauce?
0:48
And this recipe is just destined to be one
0:51
that you'll make for years to come.
0:54
And then to satisfy everyone's sweet tooth,
0:56
especially Michael's,
0:57
you don't wanna miss
0:59
my pumpkin gingerbread trifle for dessert.
1:01
So loosen up your belt buckles,
1:03
and join me in the kitchen,
1:05
'cause this is one feast 'ya don't wanna miss.
1:09
- Y'all, it's Thanksgiving day.
1:13
And do you guys know what I would rather be doing
1:17
than cooking in the rain?
1:19
- No, what?
1:20
- Nothing. - It's really nice, innit?
1:22
- I love to cook in the rain!
1:24
In fact, I could do a whole week's worth of cooking
1:27
if it rains on me.
1:30
Over here, Bobby is gonna be making
1:31
garlic and rosemary oven-roasted potatoes.
1:35
Jamie's working on my marinade for the honey game hens.
1:39
- You know, mama,
1:40
I liked the idea of the Cornish hens.
1:41
'Cause, you know,
1:42
we eat lots of turkey anyway.
1:43
That's not, that's not - - [Paula] Yeah.
1:44
- [Bobby] just a Thanksgiving day
1:45
thing for us. - [Paula] Yeah, yeah -
1:46
- [Bobby] So I like the idea.
1:47
- To me, the greatest part
1:49
about it is,
1:50
nobody's fighting for their favorite piece.
1:52
- Right.
1:53
- Alright, Jamie, what are you doing with that spoon?
1:55
- [Jamie] It's just as easy
1:56
to use a spoon is a peeler. - [Paula] Uh-huh.
1:58
- [Bobby] It's just that easy. - [Paula] Can I try that?
2:00
- Give it a try.
2:02
- I would never have thought to use a spoon
2:06
on ginger, that's great.
2:07
- It's simple.
2:08
- That's easier than
2:10
that potato peeler. - Yeah.
2:10
- And Bobby, how are you coming, son?
2:13
- Yeah, I'm just getting these ready to season
2:15
with a little olive oil,
2:16
a little salt and pepper,
2:18
the rosemary, fresh garlic. - [Paula] Show me what
2:20
you're gonna do.
2:21
- Alright, I'm gonna take the olive oil,
2:22
that's roughly a cup of olive oil,
2:25
I'm gonna add a little bit of it.
2:27
- Yeah, whoa!
2:27
(laughs)
2:29
- [Bobby] Did I spill something?
2:30
- [Paula] Like son, like mama.
2:31
- [Bobby] You know.
2:32
- Okay, well I think
2:33
I would like some kosher salt.
2:35
I like the -
2:36
- I do, too.
2:37
I love that,
2:38
It's so flavorful.
2:39
- Yeah, and some fresh black pepper.
2:44
And I would just toss those in that oil all like that.
2:49
- Oh, oh! - Yeah.
2:50
- I forgot the garlic, mom.
2:50
- Okay yeah, throw in the garlic.
2:52
Put it all in, son. - [Bobby] Okay.
2:54
- [Paula] All right now,
2:55
how about stripping some of your rosemary.
2:57
- Oh yeah, the rosemary. - And put in here.
2:58
- I almost forgot. - Yeah.
2:59
- [Bobby] If I can do it
3:00
without getting all the biggest limbs in there.
3:03
- [Paula] Oh, that's great.
3:04
- We're, you know, we're so lucky
3:06
that we can grow this stuff practically year 'round,
3:07
and have all these fresh ingredients.
3:08
- We certainly can.
3:09
So that finishes your dish, doesn't it?
3:11
- It takes so long to prepare it.
3:14
And so quick to eat it.
3:14
This is really where you have a chance
3:15
to visit, - That's right.
3:17
- and talk about things,
3:18
'cause this is the long part of it.
3:20
- Is that so?
3:21
- You know, you spend hours
3:22
and 10 minutes, everybody's done.
3:23
Especially Thanksgiving,
3:24
football's on and it's time for a nap.
3:26
So this is really nice for us
3:28
to get to spend this time. - Thanks, that's
3:29
a great point, Jamie.
3:30
- Yeah.
3:31
- [Paula] Alright, so let's
3:32
get that marinade going,
3:33
'cause the potatoes are done.
3:34
So let's get cracking. - [Jamie] Well this is simple,
3:35
this is simple.
3:35
- Okay.
3:36
- This is just gonna be a half a cup of honey.
3:40
I've got a half a cup of soy sauce,
3:43
about two tablespoons of this oil.
3:46
- [Paula] What kind of oil are you using?
3:48
I'm just using the vegetable oil, just a standard.
3:49
And this is our ginger and garlic
3:51
that I got together a little bit earlier.
3:53
- It smells great.
3:54
- Mhm, it's good.
3:55
And about two tablespoons of fresh orange juice.
3:58
- Al right, do you put zest in there?
4:00
- Yeah.
4:01
- Or are you just using the -
4:02
- No, I'm gonna put a little bit of zest.
4:04
No matter where you get the juice from,
4:05
nothing gives you the flavor of a fresh orange.
4:08
Like, the tiniest amount of zest.
4:09
You think orange and soy sauce
4:11
would be the last two things that you'd put together.
4:13
But well, we're almost there now.
4:15
You can taste it.
4:16
(blender rumbles)
4:17
Get the flavors mixed up together good.
4:28
Mhm, God.
4:34
- That is - - Good, huh?
4:35
- so on the money - - Yeah.
4:36
- Michael's gonna love it.
4:38
'Cause you know,
4:39
he's got a sweet tooth like this big.
4:43
- (laughs) Here you go.
4:45
- [Paula] Thank you.
4:46
I'm just gonna pour that over it,
4:47
and in it and, all right.
4:50
Now we're gonna let this just sit
4:52
in the refrigerated marinade,
4:56
and I'll go to the fridge,
4:57
and I'll twist 'em and turn 'em,
4:59
because I wanna make sure
5:00
that marinade gets in 'em in every crevice.
5:03
- How long did you marinate those for?
5:05
- Well, I would marinate 'em for about an hour.
5:07
If you'll put this one in the refrigerator,
5:09
I've got another pan ready, too.
5:12
Son, can I get over here
5:12
and wash my hands, please? - [Jamie] Sure.
5:15
- It's just very, very important
5:18
that you don't cross contaminate,
5:20
especially after handling poultry.
5:23
Alright, so we've got these hens ready.
5:25
We're gonna put 'em in a 350 preheated degree oven,
5:28
we got that on 350, Bobby? - Yes, ma'am.
5:30
- And we're gonna bake these for one hour,
5:32
so you can see how short your time is,
5:35
compared to a big old turkey.
5:37
Alright, so we're gonna just transfer 'em over in here.
5:40
And you'll notice that I had these sitting on the counter.
5:44
I've taken them to room temperature,
5:46
because they will cook better
5:48
if they don't have to start out ice cold.
5:52
And we're just gonna pour the marinade on top of 'em,
5:56
and we're gonna baste 'em.
5:58
We're gonna go to our oven every 15 minutes and baste 'em.
6:02
Cooking 'em for one hour.
6:03
Alright son, if you'd get that door open for me.
6:07
This pan, I'm using a cast iron pan
6:10
and it's real, real heavy.
6:12
Gerty's not gonna miss the dinner bell.
6:16
- Gerty's not moving.
6:17
Alright guys, we've got our Cornish hens
6:19
and our new potatoes in the oven.
6:20
We really need to take a quick break
6:22
and kind of get set up for the next dishes,
6:25
which is gonna be fried green bean bundles
6:29
and gingerbread trifle.
6:31
Plus, we're gonna taste this stuff.
6:33
So y'all - - Did I hear somebody
6:34
say trifle?
6:36
- (laughs) Yes you did.
6:39
Isn't he funny?
6:41
- He's funny.
6:42
- He's so funny, isn't he?
6:48
I so hope y'all are enjoying the show.
6:51
And if you do.
6:52
Be sure to click like, subscribe and
6:55
notification bell so you'll never miss a video.
6:59
And we'll be right back after the break.
7:05
Alright guys, this should be ready.
7:09
- You want some help with that, mom?
7:10
- I'll tell you what,
7:11
that cast iron pan is heavy, - I'll get it for you.
7:12
- Jamie, if you -
7:15
See? - Nah it is heavy.
7:16
- It's heavy as lead.
7:18
- Gosh it smells so good. - [Jamie] Yeah.
7:20
- Alright, and how about Bobby's potatoes?
7:21
You wanna get those out?
7:24
- Ooh, I did good.
7:25
- They're perfectly done.
7:27
Bobby, you wanna grab the platter
7:28
and roll? - Yes, ma'am.
7:29
- Taste?
7:32
- Yeah, that sounds like a good idea.
7:35
They are beautiful, aren't they?
7:38
- They really are. - Turned out good.
7:38
- Alright Jamie, look over there on the stove.
7:40
I've cooked some wild rice,
7:43
and I'm just gonna dump this rice on the platter.
7:46
Oh, doesn't that look -
7:48
- [Jamie] Awesome.
7:49
- Out of this world.
7:50
Look what a beautiful platter that makes.
7:53
- [Jamie] Where you wanna plant these birds, mama?
7:55
- Y'all are done for a taste. aren't 'ya?
7:57
- Yeah, we're gonna -
7:58
Well, let's see if,
7:59
Wait, look, he looks like he's missing a leg anyway,
8:02
cause he's buried down that rice.
8:03
- Want your kitchen chairs?
8:05
- No.
8:07
- (whispers) That looks really good.
8:09
- Oh my goodness.
8:09
Do y'all wanna taste?
8:10
- I do wanna taste.
8:16
Is it good?
8:18
It look like it.
8:19
- It is so good.
8:23
The honey -
8:24
- Oh, good grief.
8:27
- [Bobby] It's so tender and juicy.
8:29
Jamie, try the potatoes.
8:31
- Let me have one.
8:31
- Alright, you can't leave that
8:33
on the platter, son, or -
8:36
Pawpaw will know we've been eating without him.
8:38
(laughs)
8:40
- These potatoes are good. - -Paula] Bobby, you wanna
8:41
- That rosemary, yeah.
8:42
- put this on the table, son? - Sure.
8:44
- and get it ready. - Sure.
8:45
- And the potatoes you can come back for those.
8:47
In the meantime, Jamie and I
8:48
are gonna start dropping these green bean bundles,
8:50
'cause we want this to be the last thing.
8:53
Alright now Jamie,
8:54
I wanna show you how I do these.
8:55
- Show me how you do it, momma.
8:57
- Okay. I've got flour here.
8:58
I'm gonna put just some house seasoning in that flour.
9:04
Now we're gonna pour our buttermilk in here,
9:07
and I have green onion, - [Jamie] Okay.
9:09
- but I have blanched it to make it flexible.
9:11
- [Jamie] Yeah.
9:12
- So all you have to do is gather you up
9:14
about five green beans,
9:18
are your hands too big?
9:19
- A little bit.
9:20
- And I'll tell you another trick.
9:21
If you don't like green beans,
9:24
asparagus bundles are
9:25
delicious too, deep fried. - [Jamie] Yeah.
9:27
- And all you have to do is give somebody just one bundle,
9:31
and some roasted new potatoes,
9:34
and a thick char-grilled rib-eye,
9:36
and it's a meal fit for a king.
9:39
- Nah, you try to give me a Bobby just one of these
9:40
and see what happens.
9:41
(Paula laughs)
9:42
- Let me rinse my hands.
9:44
- Okay.
9:46
(water rushes)
9:47
- Alright, I'm gonna drop these in.
9:50
In this pot, - [Jamie] What are you
9:51
doing this at? - [Paula] I'm frying
9:52
it on 350.
9:53
If you wanted to put a basket in there,
9:56
- Yeah.
9:57
- that would work well too.
9:58
And then you could just lift them out.
9:59
- How long are you cooking these?
10:01
Just long enough
10:02
to roll 'em around
10:03
for a few minutes? - Should be, yeah.
10:04
Just a light brown.
10:04
And you really wanna make sure
10:06
that your grease is not too hot.
10:09
- Do you want me to take these to the table?
10:13
- Yeah, you can go ahead
10:13
and start bowling those up.
10:15
- You can trust me not to eat them 'til y'all ready.
10:17
- And I'm gonna help you make the sauce.
10:19
- Oh, great. Alright, let's get a pot.
10:21
There's one, that's still a little warm.
10:24
But if you wanna pour that in the pot.
10:27
- Yeah, I can handle.
10:28
- And I'm gonna take some chicken stock
10:32
and I'm just gonna mix a little of that chicken stock
10:37
into a cornstarch.
10:39
We're gonna let this come to a boil,
10:43
and let's add a little chicken stock.
10:45
And let's go ahead and -
10:46
- Stir this in?
10:47
You do this last thing, like?
10:48
- Yeah, because you gotta -
10:51
- The food is already prepared.
10:52
You make this very last.
10:53
- Yeah, 'cause you gotta wait
10:55
until your birds are done,
10:56
so you can pour all your stock off your birds.
10:58
Let's change spoons, son.
11:00
Let's go with our wooden spoon.
11:02
- Alrighty.
11:03
- Alright, now you stir,
11:05
while I pour in our thickening.
11:09
The boil has left us,
11:11
but you got to bring this back to a boil
11:14
if you want it to thicken on you, so.
11:16
- Oh, it smells great.
11:18
- Mhm, doesn't it?
11:19
Let's see, we may even have a whisk.
11:22
Change to that whisk. - [Bobby] Alright.
11:23
- And kinda do it like that. - [Bobby] I got it.
11:25
- That'll break up any lumps in it,
11:27
- I got it.
11:27
- that the cornstarch might've caused 'ya.
11:29
Yeah, and see
11:30
this won't be like a regular gravy.
11:32
This will be more like a sauce.
11:34
So I'm gonna add,
11:35
before we take it to the table though,
11:36
I'm just gonna add a pinch of house seasoning to it.
11:39
- Okay.
11:41
- Next I'm gonna be whipping up that gingerbread trifle
11:43
and one more extra surprise.
11:46
Miss Hoggle's cream cheese Stuffed Cranberry Sauce.
11:52
So I'll see y'all in a couple of minutes.
12:00
I hope y'all are enjoying the show
12:02
and I want to hear from you.
12:03
Tell me what recipes or videos you'd like to see me
12:06
make by just leaving a short comment below.
12:10
Now, let's get back to the show, y'all.
12:17
Every Thanksgiving I try to give y'all something
12:20
that's really gonna give your meal a pop,
12:23
that's easy and simple and economical.
12:27
Well, I've got one for y'all,
12:29
and I have to thank a friend for this recipe.
12:32
Judy Hoggle's mother's cranberry sauce recipe.
12:36
Alright, now I'm gonna cut this into about 10 slices.
12:39
And it's easier for me if I start in the middle
12:41
and then go from there.
12:45
Alright, now, all we're gonna do at this point
12:47
is take some softened cream cheese and some mayonnaise,
12:55
two of my favorite condiments,
12:59
and we're gonna mix those together,
13:05
and we're gonna add,
13:07
oh gosh, anywhere from a fourth
13:09
to a half a cup of pecans.
13:11
And I like it really nutty,
13:13
so I'm going with a half a cup.
13:22
Alright, and to put this together
13:27
we're just gonna put our cranberry sauce on the plate.
13:32
And then we're gonna make a sandwich
13:33
using that cream cheese filling.
13:36
Put another piece on top of it,
13:39
just like that.
13:42
I really hope that y'all will have this
13:44
on your Thanksgiving table this year,
13:46
because you're not gonna believe how easy
13:49
and delicious it is.
13:53
And you could take the time to garnish it
13:55
with a little parsley.
14:01
Thank you Judy, for another cranberry sauce winner.
14:06
You're gonna love it.
14:08
Alright, speaking of loving,
14:10
I got to get on with Michael's favorite part of the meal,
14:14
which is dessert.
14:16
This Thanksgiving I'm gonna do a gingerbread pumpkin trifle.
14:20
So we're just gonna stir our vanilla pudding
14:23
into our pumpkin pie filling.
14:28
And a half a cup of packed brown sugar.
14:32
Alright, I'm putting a teaspoon of cardamom in it,
14:34
or you could use cinnamon.
14:36
We're just gonna mix that together.
14:39
A lot of people think that they can't have Thanksgiving
14:42
without pumpkin pie,
14:44
but to me, I find it just a little on the boring side.
14:47
So I always try to find a dessert
14:50
that's got pumpkin in it,
14:52
but has a little more punch and excitement.
14:54
Now what I'm gonna do is,
14:55
I'm gonna cut our gingerbread in half,
14:58
because I'm gonna make two layers,
15:00
and I'm gonna use half of our ingredients for each layer.
15:04
And you'll wanna make sure that you have a pretty bowl
15:07
to put your trifle in,
15:08
so you can see all your layers.
15:11
And I'm gonna leave mine in pretty big chunks.
15:13
Alright, now our next layer,
15:14
we're gonna take half of our pumpkin.
15:26
In Savannah, we are big on trifles.
15:29
We just love all that gooey stuff all piled up
15:33
in our dishes.
15:35
There's just nothing like whipped cream.
15:38
So you can see our bowl is filling up quickly.
15:44
Alright, so here we go again
15:50
with the other half of our gingerbread,
15:57
and we're gonna finish putting our pumpkin
16:06
over that gingerbread.
16:08
You know, Thanksgiving is such traditional food.
16:12
It's nice to just stay very, very close
16:16
to those traditional foods,
16:17
but just shake 'em up a little bit.
16:19
And this is one of those recipes that will shake up pumpkin
16:23
just a little bit.
16:24
Yep, we've got a nice little shake up
16:27
and y'all can see how easy it was to do.
16:30
We didn't fight a turkey,
16:32
a great big old turkey,
16:33
and have any of those worries.
16:38
And we didn't have to make pie crust
16:40
and hope that they turned out right,
16:43
and we didn't have to make fresh cranberry sauce.
16:48
But yet this is a very special meal
16:52
that took very, very little effort.
16:56
And I can't tell you how much I enjoyed
16:58
being in the kitchen with my kids,
17:04
because they were not on a schedule.
17:06
They didn't have to go to the restaurant.
17:07
They didn't have to play golf.
17:09
You know?
17:10
I had their full attention here in the kitchen.
17:13
Alright, now I'm just gonna
17:15
spread ginger snaps that I've crushed, on top.
17:19
What a great dessert.
17:22
- [Michael] Yum.
17:23
- (Paula laughs) You ready?
17:26
- Yeah, I wanna taste it.
17:27
- Before I get it to the table?
17:29
- Sure.
17:30
- Alright, well let me do it,
17:32
'cause I know how to dig,
17:34
so you can't tell somebody's been in it.
17:37
I've had a lot of practice at that.
17:39
(Michael laughs)
17:40
Is that too big?
17:45
- Do you like it better than the pumpkin gooey butter cake?
17:47
- I do, it's delicious.
17:51
- I'd say that's a yes, y'all.
17:52
How about the cranberry sauce, Michael?
17:54
- [Michael] You get it.
17:55
- (laughs) Did y'all hear what he said to me?
17:59
He said you get it.
18:00
I think all he wants is the trifle.
18:02
That's alright, I want the cranberry sauce.
18:04
Y'all stick around,
18:05
'cause next I'm gonna give you a few tips
18:07
on extending the life of your erbs.
18:16
I so hope y'all are enjoying the show.
18:19
And if you do.
18:20
Be sure to click like, subscribe and
18:23
notification bell so you'll never miss a video.
18:27
And we'll be right back after the break.
18:34
- For a couple of minutes,
18:35
I would just like to talk about herbs.
18:37
They add such great flavors to so many different foods,
18:41
and here I've got parsley,
18:42
sage, rosemary and thyme.
18:45
Not only was it a great song,
18:47
it's great, great flavors to your food.
18:51
You'll wanna remember that when you're using a dry erb,
18:54
they're much stronger than your fresh,
18:55
so you'll wanna use not quite as much.
18:59
I wanna show y'all just a few ways
19:01
to really give extra life -
19:02
what are you doing, son? - I need this for the table.
19:04
- (laughs) Okay.
19:05
- It's time to eat, come on.
19:06
- (laughs) Okay, I'm hurrying.
19:07
I wanna share with y'all a few ways
19:09
that you can really make the most of your erb garden.
19:13
If you're one of those people that like to use dried erbs,
19:16
make sure that you dispose of them after six months,
19:19
because more than likely they've lost most of their flavor.
19:22
If you're growing fresh erbs,
19:24
you can drive these for the Winter
19:25
by hanging them upside down,
19:26
then stripping the leaves and storing those
19:29
also in a cool, dark place.
19:31
But if you have fresh parsley,
19:33
put it in a glass of water,
19:34
stick it in the fridge.
19:35
And it's just like a flower,
19:36
it'll last for a lot longer.
19:38
And your thyme, and your rosemary and your sage,
19:42
you can wrap it in a damp paper towel,
19:44
put it into a seal proof bag,
19:46
and you'll find that you've got flavors
19:48
that'll last you a little bit longer.
19:53
- Come on mom, it's time to eat.
19:54
- Oh okay, I'm coming. - [Bobby] Everybody's waiting.
19:55
- Okay, I'm coming.
19:58
Well it's finally time to eat
20:00
this fabulous Thanksgiving meal,
20:03
and I've got some of my family gathered here with me.
20:05
It's wonderful sharing a meal
20:07
with Jamie and Bobby and Michael,
20:09
and those connie game hens,
20:11
Michael can hardly keep his eyes off 'em.
20:14
These roasted red potatoes with rosemary and garlic,
20:18
and the green bean bundles.
20:20
And don't forget Miss Hoggle's Cranberry Sauce.
20:24
And the pumpkin gingerbread trifle,
20:26
don't look good, y'all?
20:28
- I'm starving. - So good.
20:29
- We try to live everyday like it's Thanksgiving
20:32
because my family and I have so much to be thankful for.
20:36
So the Deen Groover family would love to send to y'all
20:40
best dishes, hugs and kisses
20:42
from our Thanksgiving table to yours.
20:45
- Cheers.
20:46
- Cheers.
20:47
- Happy Thanksgiving.
20:51
Hey, y'all, it's Paula Deen.
20:53
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bell to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
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