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- All right, now from now until the end of the year, y'all,
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I'm gonna be talking a lot about Thanksgiving
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and Christmas recipes.
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Michael, I don't know that I've ever made this for you.
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It's a wild rice and sausage casserole
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and I've already cooked the wild rice.
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It was a six ounce box of Uncle Ben's wild rice.
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So that's already done.
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We don't have to do that.
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And we're just gonna brown off our sausage
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and this is wonderful with turkey or ham
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and it's wonderful alongside a tenderloin,
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you know, if you're doing beef.
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It'll go with a lot of things
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from fried chicken to fried turkey.
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All right, I'm gonna toss my onions in
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and my cream of mushroom soup.
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And this called for a four and a half ounce can
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of mushroom pieces which you can use as much as you want to
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so that's what I'm gonna do.
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Michael likes a lot of mushrooms so look at that.
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Why don't we just do that?
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Ooh, this smells delicious.
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All right, I'm gonna cut that off
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and I'm gonna put our cream of mushroom soup in it.
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Albany was, they had their share of good casserole dishes.
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I guess everybody does, don't they?
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Funeral food, that's right, funeral food.
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Now, people just go buy
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and pick up a roaster from the grocery store
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and I don't think people bring the fresh pot of butter beans
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and collard greens and cornbread.
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I don't think people go to that kinda trouble anymore.
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you think we're gonna be able to get this all in one pot?
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All right, I'm adding our rice.
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There was hardly any fat at all in that sausage.
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- [Eddie] Everything's cooked, right, so-
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- Everything's cooked.
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Yeah, you just wanna cook it till it's hot and bubbly
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and I didn't, I didn't kill the sausage
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because I knew it could finish cooking in the oven
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There was probably a few pink, pink pieces
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of sausage in there but that will finish cooking
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when we throw it in the oven.
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You know what I'm gonna do, don't you, Eddie?
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Do you know what I'm gonna do?
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What do you think I'm gonna do?
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- [Eddie] Rinse the can out.
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- [Eddie] Well, I give up. - Mayonnaise.
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- Where's the mayonnaise?
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I'm just gonna add one little scoop of mayonnaise.
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Just a little scoop of mayonnaise.
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That'll help keep it moist.
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All right, how y'all like that for a little dollop?
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Yeah, it'll just make it a little bit creamier.
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Now, the last instructions are to just put a pat of butter.
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It's kind of soft so it don't wanna, don't wanna slice.
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Let me see if I can do a little better than that.
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I don't wanna put too much
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because I put the mayonnaise in there
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and mayonnaise contains fat
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so I'm not gonna use all the mayonnaise.
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I'm just gonna use that much.
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And I'm gonna put this in the oven.
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Don't worry, I got it.
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- [Eddie] How long? - Huh?
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- [Eddie] How long do you put it in?
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- Oh, about 30 minutes just so it's bubbly.
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Look at that butter around it.
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I might pat that with a paper towel
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just to get up some of that butter
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because we had the sausage, remember,
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that produced a little fat.
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This was so, so good.
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Oh, I remember it from years ago when I had it.
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I'm just gonna dot around the edges and get that fat off
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that we really don't want or well, we don't need it.
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Ain't said nothing about want.
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That's a big piece of sausage right there.
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It was on my very first bite that I picked up.
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Makes me wanna dance.
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Come get you some, Theresa.
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- [Theresa] I will be over there in just a few moments.
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I'm gonna let it cool.
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I can see the steam coming off of it.
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It is hot and so good.
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So I hope these videos help y'all
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and you can trust that I'll be coming up
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with some more things to suggest for you.
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Love and Best Dishes to all my friends out there.
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Don't forget to hit Subscribe, right?
7:17
- [Theresa] Like, yes, subscribe.
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- My team tells me that all the time and then I forget.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
