Up next in 10
Jamie and Bobby join Paula in the kitchen to cook up a Thanksgiving feast. This Thanksgiving substitutes some Deen family favorites for traditional Thanksgiving dishes.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
For more episodes of Full Episode Friday videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #fullepisodefriday
Honey Glazed Game Hen
https://www.pauladeen.com/recipe/honey-game-hens/
Oven Roasted Red Potatoes with Rosemary and Garlic
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean and happy
0:03
Thanksgiving to you and yours. You know,
0:06
today I'm adding a twist to the
0:07
traditional holiday menu complete with
0:10
all the fixings for a wonderful family
0:12
dinner. And lucky for me, it looks like
0:15
my boys Jamie and Bobby are going to
0:16
give their mom a hand in the kitchen
0:18
today. And we have a lot to cook. So,
0:21
let's get started. Instead of the usual
0:23
Thanksgiving turkey, today we're going
0:25
to be roasting a favorite in our house,
0:27
a honey glazed game hen. Sweet and
0:31
savory. And then my boys are going to be
0:33
fixing up the sides. One's going to be
0:35
fixing oven roasted red potatoes with
0:37
rosemary and garlic. And the other one
0:39
is going to be fixing up a southern
0:42
favorite, fried green bean bundles. And
0:45
what Thanksgiving dinner would be
0:46
complete without a cranberry sauce? And
0:49
this recipe is just destined to be one
0:51
that you'll make for years to come. And
0:54
then to satisfy everyone's sweet tooth,
0:56
especially Michaels, you don't want to
0:59
miss my pumpkin gingerbread trifle for
1:01
dessert. So loosen up your belt buckles
1:03
and join me in the kitchen, cuz this is
1:06
one feast you don't want to miss.
1:11
It's Thanksgiving Day and do you guys
1:14
know what I would rather be doing than
1:17
cooking in the rain?
1:20
No. What?
1:21
Nothing.
1:22
It's really nice, isn't it?
1:23
I love to cook in the rain. In fact, I
1:26
could do a whole week's worth cooking if
1:29
it rains on me. Over here, Bobby is
1:31
going to be making garlic and rosemary
1:34
oven roasted potatoes. Jamie's working
1:37
on my marinade for the honey game hens.
1:40
No, mom. I like the idea of the corn
1:41
shins because, you know, we eat lots of
1:43
turkey anyway. That's not that's not
1:44
just a Thanksgiving day thing for us.
1:47
So, I like the idea.
1:48
To me, the greatest part about it is
1:50
nobody's fighting for their favorite
1:52
piece, right?
1:53
All right, Jamie, what are you doing
1:55
with that spoon?
1:56
It's just as easy to use a spoon is a
1:59
peeler. It's just that easy. Give it a
2:01
try.
2:02
I would never have thought
2:05
to use a spoon on ginger. That's great.
2:08
It's simple.
2:09
That's easier than that potato peeler.
2:11
And Bobby, how are you coming, son?
2:13
I'm just getting these ready to season
2:16
with a little olive oil, a little salt,
2:18
pepper, little rosemary, fresh garlic.
2:20
Show me what you're going to do.
2:21
I'm going to take the olive oil. That's
2:23
uh roughly a cup of olive oil. I'm going
2:26
to add a little bit of it.
2:29
Did I spill something? Like son, like
2:31
mama.
2:31
Hello.
2:32
Okay. I think I would like some kosher
2:35
salt. I like the
2:36
I do too. I love that. It's so
2:38
flavorful.
2:39
Yeah. And some fresh black pepper.
2:42
Mhm.
2:44
And I would just toss those in that oil
2:47
like that.
2:49
Oh. Oh, I forgot the garlic, Mom.
2:51
Okay. Yeah. Throw in the garlic. Put it
2:53
all in, son.
2:55
All right. Now, how about stripping some
2:57
of your rosemary?
2:58
The rosemary. I almost forgot. Yeah, if
3:00
I can do it without getting all the
3:01
biggest limbs in there.
3:03
Oh, that's great.
3:05
We're, you know, so lucky that we can
3:06
grow this stuff practically year round.
3:08
Have all these fresh ingredients.
3:09
You certainly can. So, that finishes
3:11
your dish, doesn't it?
3:12
It It takes so long to prepare it and so
3:14
quick to eat it. This is really where
3:15
you have a chance to visit and That's
3:17
right.
3:18
talk about things because this is the
3:20
long part of it. You know, you spend
3:21
hours and 10 minutes everybody's done.
3:24
Especially Thanksgiving, football's on.
3:25
It's time for a nap. So, this is really
3:27
nice for us to get and spend this time
3:29
of year.
3:29
That's a great point, Jamie. All right,
3:31
so let's get that marinade going because
3:33
the potatoes are done. So, let's get
3:35
cracking. This is simple.
3:36
This is just going to be a half a cup of
3:38
honey.
3:40
I've got a half a cup of soy sauce.
3:44
About 2 tablespoons of this oil.
3:46
What kind of oil are you using?
3:48
I'm just using a vegetable oil. Just
3:49
just a standard. And this is our our
3:51
ginger and garlic that that I got
3:52
together a little bit earlier.
3:54
Smells great.
3:55
It's good. And about two tablespoons of
3:57
fresh orange juice.
3:59
All right. Do you put zest in that or
4:00
you just using the
4:01
No, I'm gonna put a little bit of zest.
4:04
No matter where you get the juice from,
4:06
nothing gives you the flavor of a fresh
4:07
orange. Like the tiniest amount of zest.
4:10
You'd think a orange and soy sauce would
4:12
be the last two things that you put
4:13
together. But well, we're almost there.
4:15
Now you can taste. Get the flavors mixed
4:18
up together good.
4:28
God,
4:35
that is so on the money. Michael's going
4:38
to love it cuz you know he's got a sweet
4:40
tooth like
4:42
this big.
4:44
Here you go.
4:45
Thank you. I'm just going to pour that
4:47
over it and in it and All right. Now,
4:50
we're going to let this just sit in the
4:52
refrigerator and marinade.
4:56
And I'll go to the fridge and I'll twist
4:58
them and turn them because I want to
5:00
make sure that marinade gets in them in
5:02
every crevice.
5:04
How long did you marinate those for?
5:05
Well, I would marinate them for about an
5:08
hour. If you'll put this one in the
5:09
refrigerator, I've got another pan
5:11
ready, too. Son, can I get over here and
5:13
wash my hands, please?
5:15
It's just very, very important
5:18
that you don't cross-contaminate,
5:20
especially after handling poultry. All
5:23
right, so we've got these hins ready.
5:25
We're going to put them in a 350
5:27
preheated degree oven. We got that on
5:29
350, Bobby.
5:30
Yes, ma'am.
5:31
And we're going to bake these for 1
5:32
hour. So, you can see how short your
5:35
time is compared to a big old turkey.
5:38
All right. So, we're going to just
5:40
transfer them over in here. And you'll
5:42
notice that I had these sitting on the
5:44
counter. I've taken them to room
5:46
temperature because they will cook
5:48
better if they don't have to start out
5:50
ice cold.
5:52
And we're just going to pour the
5:55
marinade on top of them. And we're going
5:57
to basee them. We're going to go to our
5:59
oven every 15 minutes and baste them.
6:02
Cooking them for 1 hour. All right, son.
6:04
If you'd get that door open for me.
6:07
This pan, I'm using a cast iron pan and
6:11
it's real, real heavy.
6:13
Gertie's not gonna miss the dinner bell.
6:16
Gertie's not moving. All right, guys. We
6:18
got a Cornish hens and our new potatoes
6:20
in the oven. We really need to take a
6:22
quick break and kind of get set up for
6:24
the next dishes, which is going to be
6:28
fried green bean bundles and gingerbread
6:31
trifle. Plus, we're going to taste this
6:33
stuff. So,
6:34
hear somebody say trifle.
6:38
Yes, you did. Ain't he isn't he funny?
6:42
He's funny.
6:42
He's so funny, isn't he?
6:49
[Music]
6:58
All right, guys. This should be ready.
7:01
You want some help with that, Mom?
7:02
I tell you what, that cast iron pan is
7:04
heavy. Jamie, if you
7:07
You see? No,
7:08
that is heavy.
7:09
It's heavy as lead.
7:10
Gosh, it smells so good. Yeah.
7:12
All right. And how about Bobby's
7:13
potatoes? You want to get those out?
7:16
Oh, I did good.
7:18
They're perfectly done. Bobby, you want
7:20
to grab the platter and we'll
7:22
taste?
7:24
Yeah, that sounds that sounds like a
7:26
good idea.
7:28
They are beautiful, aren't they?
7:30
Turn out good.
7:31
All right, Jamie, look over there on the
7:32
stove. I've cooked some wild rice and
7:35
I'm just going to dump this rice on the
7:37
platter.
7:38
Mhm.
7:39
Doesn't that look
7:41
awesome?
7:42
Out of this world. Look what a beautiful
7:44
platter that makes.
7:46
Well, he want to plant these birds.
7:47
Mama,
7:48
y'all are dying for a taste, aren't you?
7:50
Yeah. Are we going
7:51
Well, let's see if Wait, look. He looks
7:53
like he's missing a leg anyway cuz he's
7:55
buried down that rice.
7:56
Want your kitchen? Cheers.
7:58
No.
8:00
Oh my goodness. Do y'all want a taste?
8:03
I do want a taste.
8:05
[Music]
8:08
Is it good?
8:10
You look like it.
8:12
It is so good.
8:15
The honey.
8:16
Oh, good grill.
8:19
It's so It's so tender and juicy. Jamie,
8:22
try the potatoes.
8:23
Let me have one.
8:24
All right. You can't leave that on the
8:25
platter, son. Or
8:28
Paul. Paul know we've been eating
8:30
without me.
8:33
Potatoes are good.
8:34
You want to put this on the table, son,
8:36
and get it ready.
8:37
And the potatoes, you can come back for
8:39
those. In the meantime, Jamie and I
8:40
going to start dropping these green bean
8:42
bundles cuz
8:43
we want this to be the last thing. All
8:45
right. Now, Jamie, I want to show you
8:47
how I do these.
8:48
Show me how you do it, Mom.
8:49
Okay. I've got flour here. I'm going to
8:51
put just some house seasoning in that
8:54
flour.
8:56
Now, we're going to pour our buttermilk
8:58
in here. And I have green onion, but I
9:01
have blanched it to make it flexible.
9:04
So, all you have to do is
9:06
gather you up about five green beans.
9:10
Are your hands too big?
9:12
A little bit.
9:13
And I'll tell you another trick. If you
9:14
don't like green beans, asparagus
9:17
bundles are delicious, too. Deep fried.
9:20
And all you have to do is give somebody
9:22
just one bundle and some roasted new
9:26
potatoes and a thick char grilled ribeye
9:29
and it's a meal fit for a king.
9:31
Now you try to give me and Bobby just
9:32
one of these and see what happens.
9:35
Let me rinse my hands.
9:36
Okay.
9:39
All right. I'm going to drop these in.
9:43
It is I'm frying it on 350.
9:46
If you wanted to put a basket in there
9:49
Yeah. That would work well, too. And
9:50
then you could just lift them out.
9:52
How long are you cooking these? Just
9:54
long enough to roll them around for a
9:55
few minutes.
9:55
Yeah. Just a light brown. And you really
9:58
want to make sure that your grease is
10:00
not too hot.
10:01
You want me to take these to the table?
10:05
Yeah. You can go ahead and start bowling
10:06
those up.
10:07
You can trust me not to eat them. So
10:09
that y'all are ready.
10:10
And I'm going to help you make the
10:11
sauce.
10:12
Oh, great. All right. Let's get a pot.
10:14
There's one. That's still a little warm,
10:17
but if you want to pour that in the pot,
10:20
I can handle it.
10:20
And I'm going to take some chicken
10:22
stock.
10:25
And And I'm just going to mix a little
10:28
of that chicken stock into our corn
10:31
starch. We're going to let this come to
10:33
a boil.
10:35
And let's add a little chicken stock.
10:37
And let's go ahead and
10:38
stir this in. You do this last thing
10:41
like
10:42
Yeah. Because you got
10:43
food's already prepared. You make this
10:45
very last.
10:46
Yeah, cuz you got to wait until your
10:47
birds are done so you can pour all your
10:49
stock off your birds. Let's change
10:52
spoons, son. Let's go with our wooden
10:54
spoon. All
10:54
righty.
10:55
All right. Now you stir
10:57
while I pour in our thickening.
11:01
The ball has left us, but you got to
11:04
bring this back to a boil if you want it
11:07
to thicken on you. So
11:09
Oh, it smells great.
11:10
Mhm. Doesn't it?
11:12
Let's see. We may even have a whisk.
11:14
Change to that whisk and kind of do it
11:16
like that. That'll break up any lumps in
11:19
it that the cornstarch might have caused
11:21
you.
11:22
Yeah. And see, this won't be like a
11:23
regular gravy. This will be more like a
11:26
sauce. So, I'm going to add before we
11:28
take it to the table, though, I'm just
11:29
going to add a pinch of house seasoning
11:31
to it.
11:32
Okay.
11:33
Next, I'm going to be whipping up that
11:35
gingerbread trifle. And one more extra
11:37
surprise, Miss Hoggle cream cheese
11:41
stuffed cranberry sauce. So, I'll see
11:44
y'all in a couple of minutes.
11:52
[Music]
12:00
Every Thanksgiving, I try to give y'all
12:04
something that's really going to give
12:05
your meal a pop. That's easy and simple
12:10
and economical. Well, I've got one for
12:12
y'all. And I have to thank a friend for
12:15
this recipe. Judy Hoggle Mother's
12:18
Cranberry sauce recipe. All right. Now,
12:20
I'm going to cut this into about 10
12:22
slices. And it's easier for me if I
12:24
start in the middle and then go from
12:26
there.
12:29
All right. Now, all we're going to do at
12:31
this point is take some softened cream
12:33
cheese
12:35
and some mayonnaise,
12:39
two of my favorite condiments.
12:43
And we're going to mix those together.
12:49
And we're going to add,
12:51
oh gosh, anywhere from a four to a half
12:54
a cup of pecans. And I like it really
12:56
nutty. So, I'm going with a half a cup.
13:06
All right.
13:08
And to put this together,
13:11
we're just going to put our cranberry
13:14
sauce on the plate. And then we're gonna
13:16
make a sandwich using that cream cheese
13:19
filling. Put another piece on top of it.
13:23
Just like that.
13:26
I really hope that y'all will have this
13:28
on your Thanksgiving table this year
13:30
because you're not going to believe how
13:32
easy and delicious it is.
13:37
And you could take the time to garnish
13:38
it with a little parsley.
13:46
Thank you, Judy, for another cranberry
13:48
sauce winner.
13:49
You're going to love it. All right,
13:52
speaking of loving, I got to get on with
13:56
Michael's favorite part of the meal,
13:57
which is dessert.
14:00
This Thanksgiving, I'm going to do a
14:02
gingerbread pumpkin trifle. So, we're
14:05
just going to stir our vanilla pudding
14:08
into our pumpkin pie filling.
14:12
and a half a cup of packed brown sugar.
14:16
All right, I'm putting a teaspoon of
14:17
cardaman in it. Or you could use
14:19
cinnamon.
14:20
We're just going to mix that together. A
14:23
lot of people think that they can't have
14:25
Thanksgiving without pumpkin pie. But to
14:28
me, I find it just a little on the
14:30
boring side. So, I always try to find a
14:34
dessert that's got pumpkin in it, but
14:36
has a little more punch and excitement.
14:38
Now, what I'm going to do is I'm going
14:39
to cut our gingerbread in half because
14:42
I'm going to make two layers. And I'm
14:44
going to use half of our ingredients
14:47
for each layer. And you'll want to make
14:50
sure that you have a pretty bowl to put
14:51
your trifle in. So, you can see all your
14:54
layers. And I'm going to leave mine in
14:55
pretty big chunks. All right. Now, our
14:58
next layer, we're going to take half of
14:59
our pumpkin
15:10
in Savannah. We are big on trifles. We
15:14
We just love all that gooey stuff all
15:16
piled up in our in our dishes. There's
15:20
just nothing like whipped cream.
15:23
So you can see our bowl is
15:26
filling up quickly. All right.
15:32
So here we go again
15:35
with the other half of our gingerbread.
15:40
And we're going to finish
15:43
putting our pumpkin
15:49
over that gingerbread.
15:52
You know, Thanksgiving is such
15:54
traditional food. It's nice to just stay
15:58
very, very close to those traditional
16:00
foods, but just shake them up a little
16:03
bit. And this is one of those recipes
16:06
that will shake up pumpkin just a little
16:08
bit. Yep. We've got a nice little shake
16:10
up. And y'all can see how easy it was to
16:14
do. We didn't fight a turkey, a great
16:16
big old turkey, and have any of those
16:18
worries.
16:22
We didn't have to make pie crust and
16:24
hope that they turned out right. And we
16:27
didn't have to make fresh cranberry
16:29
sauce.
16:32
But yet, this is a very special meal.
16:36
That took very, very little effort.
16:40
And I can't tell you how much I enjoyed
16:42
being in the kitchen with my kids
16:47
because they they were not on a
16:49
schedule. They didn't have to go to the
16:50
restaurant. They didn't have to play
16:51
golf. You know, I had their full
16:54
attention here in the kitchen.
16:57
All right. Now, I'm just going to spread
17:00
ginger snaps that I've crushed on top.
17:03
What a great dessert.
17:06
Yum.
17:09
You ready?
17:09
Yeah. I want to taste it
17:11
before I get it to the table.
17:12
Sure.
17:14
All right. Well, let me do it because I
17:16
know how to I know how to dig. So you
17:19
can't tell somebody's been in it. I've
17:22
had a lot of practice over.
17:24
Is that too big?
17:26
Mm-
17:29
Do you like it better than the pumpkin
17:30
gooey buttercake?
17:31
I do. It's delicious.
17:34
I'd say that's a yes, y'all. How about
17:36
the cranberry sauce, Michael?
17:38
You get it.
17:41
Y'all hear what he said to me? He said,
17:43
"You get it." I think all he wants is a
17:45
trifle. That's all right. I want the
17:47
cranberry sauce. Y'all stick around cuz
17:49
next I'm going to give you a few tips on
17:51
extending the life of your herbs.
17:54
[Music]
18:01
[Music]
18:08
For a couple of minutes, I would just
18:10
like to talk about herbs. They add such
18:13
great flavors to so many different
18:14
foods. And here I've got parsley, sage,
18:18
rosemary, and thyme. Not only was it a
18:21
great song, it's great, great flavors to
18:24
your food. You'll want to remember that
18:26
when you're using a dry herb, they're
18:29
much stronger than your fresh. So,
18:31
you'll want to use not quite as much. I
18:34
want to show y'all just a few ways to
18:36
really give extra life. What are you
18:38
doing?
18:38
I need this for the table. It's time to
18:40
eat. Come on.
18:40
Okay, I'm hurrying. I want to share with
18:43
y'all a few ways that you can really
18:45
make the most of your herb garden. If
18:47
you're one of those people that like to
18:49
use dried herbs, make sure that you
18:51
dispose of them after 6 months because
18:53
more than likely they've lost most of
18:55
their flavor. If you're growing fresh
18:57
herbs, you can dry these for the winter
18:59
by hanging them upside down, then
19:02
stripping the leaves and storing those
19:03
also in a cool, dark place. But if you
19:06
have fresh parsley, put it in a glass of
19:08
water, stick it in the fridge, and it's
19:10
just like a flower. It'll last for a lot
19:12
longer. And your thyme and your rosemary
19:15
and your sage, you can wrap it in a damp
19:17
paper towel, put it into a sealproof
19:20
bag, and you'll find that you've got
19:22
flavors that'll last you a little bit
19:24
longer.
19:27
Come on, Mom. It's time to eat.
19:29
Oh, okay. I'm
19:29
Everybody's waiting.
19:30
Okay, I'm coming.
19:33
Well, it's finally time to eat this
19:35
fabulous Thanksgiving meal. And I've got
19:38
some of my family gathered here with me.
19:40
It's wonderful sharing a meal with Jamie
19:42
and Bobby and Michael and those honey
19:45
game hens. Michael can hardly keep his
19:48
eyes off of them. These roasted red
19:51
potatoes with rosemary and garlic and
19:53
the green bean bundles. And don't forget
19:56
Miss Hoggle's cranberry sauce and the
19:59
pumpkin gingerbread trifle. Doesn't it
20:01
look good, y'all? start.
20:04
We try to live every day like it's
20:06
Thanksgiving because my family and I
20:08
have so much to be thankful for. So, the
20:11
Dean Groover family would love to send
20:13
to y'all best dishes, hugs, and kisses
20:17
from our Thanksgiving table to yours.
20:20
Cheers.
20:20
Cheers.
20:21
Happy Thanksgiving.
#Food & Drink
#Hobbies & Leisure