Up next in 10
4 Recipes for Thanksgiving - Paula is sharing some delicious Thanksgiving dinner recipes, including an easy roast turkey recipe, homemade stuffing, and more. Paula’s Best Dishes, Season 2, Episode 4.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
00:00 Intro
0:53 Simple Roast Turkey Recipe: https://www.pauladeen.com/recipe/simple-roast-turkey/
3:28 Apple Cranberry Stuffing Recipe: https://www.pauladeen.com/recipe/apple-cranberry-stuffing/
7:56 Smashed Potato, Parsnips and Rutabaga Recipe: https://www.pauladeen.com/recipe/smashed-potato-parsnips-and-rutabaga/
11:27 Pumpkin Rum Pie Recipe: https://www.pauladeen.com/recipe/pumpkin-rum-pie/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
[Music]
0:00
well y'all it's finally here
0:02
my favorite holiday of the year
0:06
thanksgiving my cousin johnny pops in to
0:10
help me prepare this fabulous feast
0:12
we're starting with a little butter rub
0:14
down for our roast turkey turn it so
0:17
brown and crispy and then it's on to one
0:20
of my favorites y'all apple cranberry
0:23
stuff apples and cranberries this is
0:25
gonna be good good girl then we make
0:27
johnny's famous pumpkin rum pie rum and
0:31
butter y'all now all we have to do is
0:34
dig in
0:34
[Music]
0:39
y'all this is johnny gabriel uh one of
0:42
my favorite cousins she's got a fabulous
0:44
bakery in marietta georgia called
0:47
gabriel's desserts
0:49
johnny and i are reconnecting and i'm so
0:52
excited so how about it johnny let's get
0:54
started on our roasted turkey i've got
0:57
us a 15-pound turkey johnny that i
0:59
thought we'd roast off in the oven
1:02
and um i thought that we could make us
1:04
like a a butter paste
1:07
good old butter yes to rub on our turkey
1:10
so what we got what i'm gonna need for
1:11
you to do
1:12
is if you would mince me up a couple of
1:14
cloves of garlic
1:17
and a shallot so we're just gonna kind
1:19
of
1:20
incorporate
1:22
these with that butter
1:26
yeah please like too close
1:29
listen y'all johnny's without a shadow
1:31
of a doubt
1:32
makes the best red velvet cupcakes
1:34
you've ever put in your mouth so i've
1:36
stolen a recipe that's good and i call
1:38
them mine
1:41
no i don't you know i'm kidding
1:44
i'm about to get our butter
1:46
softened now i'm gonna add one
1:48
tablespoon of house seasoning to this
1:51
that's got our salt our pepper and our
1:53
garlic i use that at the store it
1:55
gabriel's desserts
1:56
they have a big container in the kitchen
1:58
of it
1:59
all right now johnny while you're doing
2:00
that i think i'm gonna
2:02
chop us a little parsley
2:05
when you're preparing foods you feel
2:07
like you're
2:08
you're you know you're doing things for
2:10
the ones you love and people and friends
2:12
you know johnny i said it's the one
2:14
thing
2:15
that will give you immediate
2:16
gratification that's probably why you
2:19
make cakes in it oh absolutely so you
2:21
got the shallot and the garlic and i've
2:23
almost got the
2:24
parsley minced fine enough
2:29
we've got all this wonderful skin and to
2:31
me
2:32
if the skin is crispy it's like the best
2:34
part of the turkey good so we're gonna
2:37
we're gonna rub it in our butter paste
2:40
and um
2:41
that skin
2:43
is gonna get crispy and i'm gonna go in
2:46
there in that neck and this butter i'm
2:49
not gonna worry about him being rubbed
2:50
in
2:51
too too good johnny okay i want the bulk
2:54
of it sitting right up here on top
2:57
so as it melts it'll run down our whole
3:00
turkey and turn it all good and brown so
3:03
we're gonna put it in this oven right
3:04
here just sit it on the bottom rack now
3:07
we're gonna roast this turkey for a few
3:10
hours
3:12
until it reaches
3:14
160 degrees so you'll want to stick your
3:17
thermometer in
3:18
uh the the meatiest part of the turkey
3:21
and make sure you stick it in the dark
3:23
part
3:23
because the dark meat takes longer to
3:26
cook than your breast
3:28
next our apple cranberry stuffing y'all
3:32
come on wait wait wait wait why this is
3:34
how i remember you
3:37
oh my goodness
3:39
johnny i have never seen this picture so
3:42
that was one of my favorite dresses i
3:44
cannot believe this
3:47
johnny thank you
3:50
this is my aunt trina
3:53
trina was three years older than me
3:56
this is me in the middle
3:58
the one ready
4:00
and this is johnny
4:02
right over here oh i so love it it was a
4:05
wonderful time and i miss those days but
4:07
you know what i'm glad we got the
4:09
memories absolutely
4:10
you would if you would dice up the red
4:13
bell pepper and the onion and the celery
4:16
i'll probably peel the apple and chop it
4:18
but right now
4:20
what i want to do is
4:22
i want to take some dried cranberries
4:24
that i've got all right so i'm going to
4:26
use one cup of dried cranberries
4:31
and i'm gonna cover them with two cups
4:33
of chicken broth the chicken broth is
4:35
gonna rehydrate them we're gonna melt
4:37
our butter in our skillet we're gonna
4:39
add
4:40
our bell pepper our celery and our onion
4:43
y'all one day i got this package in the
4:45
mail
4:48
and it was from johnny
4:50
and i opened it and it was a mink
4:55
me foamy mink mink
4:58
apron you know i think this is supposed
5:00
to be like a kind of a naughty apron i
5:03
think you're supposed to wear it naked i
5:05
love these granny smith apples i do too
5:08
so this oh i'm having such a good time
5:11
being with you thank you thank you i'm
5:13
live you know even though you don't get
5:14
to see certain family members
5:17
you never stop loving them just cause
5:19
you don't get to see them that's true
5:21
yes we're adding more memories right now
5:23
as we speak absolutely i'm loving it
5:26
coming up johnny and i finish up our
5:28
stuffing and get to mashing our potatoes
5:30
parsnips and rutabagas i had fought much
5:33
bigger than this i'd be in big trouble
5:35
here
5:36
then johnny shows me the way to pumpkin
5:39
pie perfection you're driving this boat
5:41
honey and later i whip up a glaze to top
5:44
off our turkey
5:47
i so hope y'all are enjoying the show
5:50
and if you do
5:52
be sure to click like subscribe and the
5:55
notification bell so you'll never miss a
5:58
video and we'll be right back after the
6:01
break
6:06
it's thanksgiving my favorite holiday of
6:09
the year and you know why that is why is
6:12
that cause you don't have to worry about
6:14
that gift buying well you know what
6:16
that's true
6:18
i added one can of cream of cereal soup
6:21
to my sauteed vegetables now i'm gonna
6:24
just dump in my cranberries and chicken
6:26
stock half a teaspoon of cinnamon goes
6:29
in
6:30
and johnny has beat our three eggs with
6:33
some salt and pepper
6:35
our stuffing
6:37
is going to be a hawaiian bread
6:40
that we have just bought from the deli
6:42
we cubed it up we toasted it off
6:45
and this is going to be just a
6:47
little bit sweet
6:49
so we're just going to dump these johnny
6:52
and then we're going to add those eggs
6:54
and those eggs are going to give it like
6:56
a custardy
6:58
texture
6:59
and i feel like everybody really might
7:02
like this if they're looking for a
7:04
little bit of change the cranberries
7:06
it's just wonderful to speak of
7:08
thanksgiving yeah all right um put those
7:11
eggs over in there okey-doke we're gonna
7:13
bake this off in you know a 13 by nine
7:16
by two pan and i'm gonna spray this
7:19
so it won't stick so badly
7:22
around the edges
7:24
i want it to come out nicely
7:27
so we're just gonna pour that over in
7:29
there y'all and we're gonna bake this
7:31
for about 30 40 minutes at 350 degrees
7:36
look at those cranberries aren't they
7:38
pretty and the red pepper oh
7:41
yeah just talk about fall
7:43
here let me hold that all right thank
7:45
you thank you that mold's as big as you
7:48
are girl
7:51
[Music]
7:59
so we've got red potatoes we've got
8:01
parsnips and we've got onions y'all
8:03
and we're going to peel all these and
8:05
get them we're not going to peel our
8:07
potatoes because that that skin
8:09
oh it's good and it'll give interest in
8:11
a little texture plus they're good for
8:14
you
8:15
so
8:16
all we're going to do is quarter these
8:18
up and you just cut those in chunks and
8:21
of course i'm going to come down here
8:23
with this rutabaga you know they've got
8:26
a wax coating on them and you talking
8:28
about hard to cut honey
8:30
we're gonna have to get one of those big
8:32
knives
8:33
i'm telling you there just ain't no easy
8:35
way to do this but they are so worth the
8:38
effort you think so i can't wait to
8:40
taste this then well i just love i love
8:43
root vegetables they are delicious and
8:45
so good for you we want our vegetables
8:48
pretty much
8:49
the same size okay you know so they'll
8:52
cook they'll all get done at the same
8:54
time okay and this is kind of like a
8:56
carrot
8:57
you know as far as it's cooking time i'm
9:00
about to get the skin off this bad boy
9:04
i'm glad you got that one
9:07
i'm glad you i did too because you would
9:10
never
9:11
cook one i'm afraid if you
9:13
you've gotten this jump
9:16
and then i'm just gonna cube this up
9:21
and then we'll cube up the onions and
9:24
we've corded the potatoes so in these go
9:28
and i'm gonna we're gonna put some salt
9:31
in the water all right
9:34
yeah you did
9:35
and do we need to do a few yeah let's do
9:37
these potatoes if you'll help me with
9:38
them you know yes i will i'm slower than
9:41
you are paula no you're not
9:45
all right so you know what johnny we've
9:48
got a little
9:50
with the water okay so i'm just gonna
9:52
come down here and i'm gonna
9:54
i'm gonna drain some of that water off
9:57
then i can get the rest of these
9:58
potatoes in there
10:00
so you're gonna be cooking the next dish
10:02
coming up aren't you yes i am it's a
10:04
delicious delicious pumpkin pie
10:07
and you know i was not a pumpkin thai
10:09
fan growing up in georgia you ate a
10:11
sweet potato pie yes and i think i liked
10:14
sweet potato
10:15
i about did it
10:17
don't lose that
10:18
mount went down the drain sister no no
10:21
don't do that but yeah that's better now
10:23
that won't take as long to boil all
10:25
righty and we just going to put these on
10:27
right here
10:29
and when we come back
10:32
oh johnny's gonna be cooking us up a
10:35
pumpkin pie absolutely
10:38
up next y'all johnny makes a pecan
10:40
praline topping for her pumpkin pie i've
10:43
never had a topping on a pumpkin pie and
10:46
then we start mashing our potatoes
10:48
parsnips and rutabagas you want it kind
10:50
of chunky okay
10:53
i hope y'all are enjoying the show and i
10:56
want to hear from you tell me what
10:58
recipes or videos you'd like to see me
11:00
make by just leaving a short comment
11:02
below
11:04
now let's get back to the show y'all
11:11
well hey y'all i'm in here in the
11:12
kitchen it's thanksgiving time at last
11:15
and it's my cousin johnny
11:18
and you're driving this boat honey
11:20
absolutely because johnny's in the
11:22
bakery business she has gabriel's bakery
11:25
and marietta georgia and you're getting
11:27
ready to make us a pumpkin rum pie
11:31
absolutely
11:32
rum and butter y'all
11:34
so you put me to work i will do it
11:37
we started with a can of pumpkin puree
11:39
unsweetened and you can crack those
11:41
three eggs for me okay
11:43
get them cracked and we're going to add
11:46
a cup and a half
11:48
of heavy cream okay thank you ma'am and
11:50
you want me to just go ahead and dump
11:52
those in there yes absolutely okay and
11:54
this is this is the pumpkin pie that
11:57
swayed me from sweet potato pie uh-oh
11:59
you know we always ate sweet potato pie
12:01
i love sweet potato i love it still love
12:03
it you know the beauty of these kind of
12:05
pies y'all is they're so easy so we've
12:08
got the eggs and the heavy cream heavy
12:10
cream is going to make it so good and we
12:11
want a third of a cup of sour cream in
12:13
there
12:14
we're going to use a mixer on this so
12:15
i'm just going to stir a little bit and
12:18
i'll be putting
12:19
the ginger
12:21
which is a teaspoon and a half of ginger
12:23
in it and this smells so good doesn't it
12:25
smell good i love ginger we know it's
12:28
fall when we start getting the cinnamon
12:30
and the nutmeg and the cloves out okay
12:32
teaspoon and a half of cinnamon smells
12:34
so like thanksgiving sure and then we
12:36
just want a pinch of clothes and a pinch
12:38
of nutmeg you'll do that
12:40
this is the cloves
12:42
[Music]
12:43
just remember a little bit of clove goes
12:45
a long long way okay
12:48
this is strong y'all so you'll want to
12:50
be careful then we want a pinch of salt
12:53
okay we have two
12:55
tablespoons of melted butter and we need
12:57
two teaspoons of this vanilla i need a
12:59
cup of that brown sugar got two
13:01
tablespoons of dark rum i got that rum
13:04
on my
13:05
fingers
13:06
we'll we'll mix this here
13:10
doesn't have to mix long
13:13
all right this is mixed well enough so
13:15
tasty easier yeah i'm gonna
13:18
thank you johnny a taste of ginger and
13:22
that is so good
13:23
talk to me about your pie crust right
13:26
now we're going to pour this in the pie
13:27
shell okay let me help you okay you
13:29
scraping it so you just dump well if i'm
13:32
going to do it at home i just buy the
13:34
pie crust in the grocery store because
13:37
obviously i don't have a whole lot of
13:38
time and they work pretty well so we're
13:40
going to put this in the oven we're
13:42
going to bake it at 4 25 initially we're
13:44
going to bake it for 10 minutes then
13:46
you're going to turn the oven down to
13:47
300 degrees for about 35 or 40 minutes
13:50
okay
13:50
so
13:52
into the convection oven this goes
13:54
and because this is a convection oven
13:57
it cooks about 50 degrees higher
14:00
than my standard ovens
14:03
so we're gonna cook this
14:05
50 degrees less so i'll have this on 375
14:09
for 10 minutes then we're going to come
14:12
back turn it down
14:14
and let it finish baking off until it's
14:16
set in the center right right and while
14:18
while that is baking we can do the
14:20
topping you see the whipped cream is
14:22
delicious on it but then you put on this
14:24
pecan praline topping and it is i've
14:26
never had a topping on a
14:29
pumpkin pie let's get some butter in
14:31
here so it's two tablespoons a fourth of
14:33
a cup of this brown sugar dark brown
14:35
half a cup of these pecans here and you
14:37
just stir it up and it starts to bubble
14:39
oh you want to see the cutest thing you
14:41
know i went to williamsburg
14:45
and um
14:47
i had a chance to work in the
14:49
in the kitchen in the old kitchen wow
14:52
from the 1700s
14:54
this this is their tasting spoon
14:57
and they would keep their tasting spoon
14:59
around their neck
15:01
so that they could taste
15:03
in that clever
15:05
very clever when you initially put your
15:07
butter in y'all
15:09
you want to watch your temperature cause
15:11
that butter will burn on you real quick
15:13
and it doesn't taste nearly as good once
15:15
you burned it all right so now what are
15:16
we gonna do once that's gonna cook about
15:18
five minutes uh-huh
15:21
all right so you think that's cooked
15:23
long enough that should be long enough
15:24
and just spread it out on that foil
15:27
and it's going to harden up okay and
15:29
we'll break it up in little pieces so
15:31
that everybody gets some all right so
15:33
that's great we're underway with your
15:35
pie so now all we have to do is
15:39
finish up our rutabagas parsnips and
15:42
potatoes and they are right here oh
15:44
that's good and they're done they're
15:45
nice and soft now all we're gonna do
15:48
johnny is take these and drain them
15:50
and uh these are just nothing to finish
15:54
up
15:55
and then you want to give them a couple
15:57
of shakes you know to get the water out
15:59
of them
16:02
and dump them back in our pot and now
16:06
i'm going to add an eight-ounce package
16:08
of cream cheese a little more salt half
16:11
a stick of butter johnny and some fresh
16:14
black pepper now johnny you can start
16:16
smashing girl
16:18
you want it kind of chunky if i had a
16:20
pot much bigger than this i'd be in big
16:22
trouble here
16:23
all right are you ready to taste i am so
16:26
ready to taste oh my god
16:30
here that's you can have a taste there
16:31
and i'll have a tasty
16:34
oh man isn't that yummy mm-hmm that was
16:38
so good up next i make a glaze that
16:41
makes our turkey just glisten also
16:44
johnny tops off the pine and we just
16:46
don't know where to begin y'all i got a
16:48
little taste y'all and everything on
16:50
that fort
16:52
i so hope y'all are enjoying the show
16:55
and if you do
16:57
be sure to click like subscribe and the
17:00
notification bell
17:01
so you'll never miss a video and we'll
17:04
be right back after the break
17:08
[Music]
17:13
johnny i can't believe it honey but we
17:15
about got our meal put together all
17:17
right now all i have to do is make the
17:19
glaze
17:21
and for our turkey and i'm going to use
17:23
two tablespoons
17:25
oh gosh our purple looks so good it is
17:28
so good oh so all i've got to do
17:31
y'all is make the glaze for our turkey
17:34
and to do that i'm gonna
17:36
melt
17:37
a couple of tablespoons of butter
17:39
i'm gonna use three-fourths a cup
17:42
of apple cider
17:45
and a half a cup
17:47
of maple syrup
17:50
thanksgiving is in the air yes
17:53
all right
17:54
in a minute huh it's gonna be wine in
17:56
our tummy in a minute it sure is you
17:58
know you take hours to prepare all this
18:00
stuff and
18:01
10 minutes to knock it all down can't
18:04
you that's right
18:05
all right so that was a fourth of a cup
18:08
of brown sugar and i'm gonna use
18:11
two tablespoons
18:13
of apple cider vinegar
18:16
and just want to reduce that down a
18:18
little bit now we have got our
18:21
hawaiian bread stuffing
18:24
we've got my cousin johnny's
18:27
beautiful pumpkin pie with
18:29
praline crunches to go on top and
18:32
fresh whipped cream
18:34
and we've got our
18:36
mashed potatoes that have parsnips in it
18:39
and rutabagas
18:41
and onions
18:42
hmm it's so easy it's not gonna be so
18:46
good
18:46
now we just have to top it off with the
18:48
pecan praline oh that's perfect johnny
18:52
all right we're gonna get my glaze
18:54
reduced and you see how it's getting
18:56
syrupy it's going to be delicious with
18:58
our turkey johnny why don't we take all
19:00
this down here okay uh and you cut our
19:03
pie down here ooh okay and i've got
19:07
some pretty green stuff
19:09
while johnny starts to slice up the pie
19:11
i garnish up the turkey with a little
19:13
italian parsley some sage and i'm gonna
19:16
throw on some cranberries gonna peep
19:19
some little cherry tomatoes for color
19:22
you want to taste my pie
19:24
girl do i want to taste your pie i want
19:26
to make sure you get some pecans in that
19:29
bite okay you ready yes all right open
19:31
wide
19:33
is that good you want to get a bite
19:35
it's the best pumpkin pie i've ever
19:37
tasted is it really it's so good to me
19:40
yes it is um
19:42
i hope you like my turkey i will as well
19:46
as i love that pie i'm gonna laugh i
19:48
could eat that whole pie by myself all
19:50
right you've got this so pretty
19:52
look at that pretty even it just it's
19:54
like a picture you were just artistic i
19:56
never knew that
19:58
all right look at here and oh look at
20:00
that just ooze down that turkey and
20:03
right now i'm bathing my turkey all
20:05
right this is our stuffing apples and
20:08
cranberries this is gonna be good good
20:10
good yes it's gonna be so good and this
20:12
glaze is gonna give our skin a sweet
20:14
maple flavor johnny are you ready for
20:16
parsnips and
20:17
yes i'm gonna slice our turkey
20:20
[Music]
20:21
and i'm going to come in here and i'm
20:23
going to make a cut
20:25
this away and i'm going to come down
20:28
here
20:29
oh yeah actually get a plate get close
20:32
honey he's wanting to fly up here into
20:34
my mouth
20:36
all right now let's see
20:38
here's our pie
20:40
[Music]
20:41
here's your pie
20:47
and let's dig in all right now i've got
20:50
some other potatoes and parsnips and
20:52
rutabagas and
20:54
a little bite of stuffing a little bite
20:55
of turkey
20:56
[Music]
20:57
here let's have a little bite of pumpkin
20:59
pie
21:04
i got a little taste y'all on everything
21:06
on that part
21:11
hey y'all it's paula dean now if y'all
21:14
enjoyed this week's full episode friday
21:17
be sure to like it and click the
21:20
subscribe button as well as the
21:22
notification bell to be alerted when i
21:25
post a video
21:27
love and best dishes friends
#Food & Drink
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