Paula's Southern Thanksgiving

Hey, y'all

You know, I think this is possibly my favorite time of year here in Savannah

It's Thanksgiving time, and while the rest of the country is hunkering down for a long winter

we're still enjoying the outdoors. We're still running around in shorts, and Mama's in flip-flops

Got a fabulous day planned of fun and food. The boys are going to be making a juice-dripping deep-fried turkey

while I'm going to be making a very unique Thanksgiving dish, a delicious turducken

That's a turkey stuffed with a duck stuffed with a chicken. And then on the side, I'm going to be cooking up a homegrown oyster dressing

made with oysters we're digging up from the riverbanks ourselves. And then my mama's fried cream corn and sweet potato balls

that have a surprise inside each one. and then just about the yummiest apple butter pumpkin pie you've ever tasted

Y'all come enjoy some delicious food and some truly great Dean family traditions

because we're celebrating Thanksgiving Savannah style. It's a gorgeous day, and Michael, the boys, and I are going to be setting off with our friend Jackie

He said he has found us a perfect oyster bed, not far from the house at all

And we're going to dig up some fat, juicy ones for my Thanksgiving oyster dressing

Uh-uh. Like quicksand. Oh, my God. Oh. Oh, you made it. Right

No, it's on me. You can think about how good that dressing's going to be. It's going to be, it better be delicious

All right, well, listen. Let me tell y'all something. I want that clump underneath the water, please

It didn't take long at all for my boys to get the couple of dozen oysters I needed

Look at that. Well, it was fun. Wasn't it fun

It was fun working, y'all. All right, Jamie and Bobby, why don't y'all get cleaned up and start on your turkey frying

and maybe I can talk Michael into bringing these oysters in the kitchen

and helping me make oyster dressing. If y'all have never had oyster dressing

you've got to follow me into the kitchen. It's the most heavenly succulent stuffing in the whole world

And by the way, did y'all like my oyster shoes? Not exactly what you're supposed to oyster in there

Y'all come on in. Hey, Sambo. I'll get you started and shug these oysters for you

That'll be great, honey. I got some of them going. I have to tell y'all that here in Savannah

a Thanksgiving is not complete without oyster dressing. I'm going to start with my normal ingredient, y'all

It's one stick of butter. And I'm going to throw in my onions

which is one medium-sized onion. I'm throwing in two cups of celery

and we're just going to let those cook for a few minutes until they're kind of opaque

How are you coming with the oysters, honey? I've got a bowl full. You want to look at it? Yeah

Think that's enough? Oh, those looking smells so good. And I want you to make sure that you eat plenty of them, okay

Oh, I will. I'm going to get a change. I smell like an oyster. Kind of, yeah, you do

I love just my plain old southern dressing that my grandma Paul taught me to make

And I'm going to start by taking our cornbread and just crumbling it up in our bowl

I'm going to take our bread. I really got that bread dried, didn't I, y'all

And to me, the secret to good dressing is salting crackers. and I'm probably just gonna put this whole sleeve on in

All right, our celery and onions are looking real, real good. I've got my breads crumbled up here

Now, I'm just gonna beat up my eggs and get those ready to go into our dried breads

Now, you can make dressing from any kind of bread that you got laying around

I know grandmothers are famous for using old biscuits, leftover biscuits from the day before for their cornbread stuffing

All right, now I'm going to add our chicken stock. Now, you can use a canned stock, but I don't recommend it

The fresh stock will make all the difference in the world in this dressing

and I'm going to add some poultry seasoning and just a little bit of sage

And you'll want to remember that sage is very, very strong, so you'll make sure that you want to use that sparingly

So I think our onions and our celery are ready, so I'm just going to dump those right in there

And I'm going to toss that because I really want to kind of cool it off for a second

I don't want it to be real, real hot when I add my oysters or my eggs because I don't want to wind up with scrambled eggs

Now, I've got all the ingredients folded together. It's safe now for me to add the oysters and the eggs

And I'm going to fold in the eggs first. I'm going to mix in the oysters now

and you can see all the liquor that's come out of those oysters

And that's what gives it so much flavor. Now these are the delicious Georgia Coast oysters we dug up earlier

So we're just going to spray our dish. And I've got the oven preheated to 350 degrees

and I'm going to let this bake for about 45 minutes. It doesn't look delicious

Now, some people will chop their oysters up, but these are kind of small oysters

and I really like the idea of digging in and coming up with a whole oyster

So let's get this in the oven. And by the way, I'm going to be making some regular dressing too

and something that's a little bit on the unusual side, I'm going to be making a turducken

So if y'all don't know what that is, I want you to come back so I can show you

And I hope y'all won't miss a second because we've got a Dean Groover Thanksgiving

going on here in Savannah, Georgia, and we're having a ball. Okay this temperature about perfect Hey guys y have started the turkey Hey mama we about to get started on it Okay what you doing You going to season him good This is Tom He about 14 pounds

We're going to put a light. We're actually going to use your seasoning on this bird. We're going to season it real light with the house seasoning

Don't forget to rub your meat. Just kind of light. Rub him in there. Ooh, that burns

Just kind of light, and we're going to really season him after he comes out

I'm going to go in the house, and I'm going to start on the turducken. Okay, awesome

So I can't wait to taste it, guys. Okay, we'll see you a little later. Okie doke

This is a 14-pound bird, and her rule of thumb on frying a turkey is 3 minutes per pound

So we're going to cook this bird for 42 minutes, and then we're going to give him 5 extra minutes just for safety, just to make sure that it's cooked thoroughly

This is a neat tool right here to keep from splashing coming up on you

so I'm going to use this and lower the bird down in here. The oil's about 400 degrees

and this is about 47 minutes worth of cooking. Beautiful. It already smells great

Yeah. I have been so excited now for weeks

knowing that I was going to share this recipe with y'all. It's called a turducken

I've got a turkey, a duck, and a chicken. You need to really involve your butcher on this one

because this turkey is semi-boneless. I had the butcher take all the breast bones out

I've left the leg bones in and the wing bones because I want him to be able to hold his shape

and when I get done, I want it to look like I have just a normal whole roasted turkey

I'm just going to sprinkle him with a little bit of my house seasoning, And then I told y'all earlier that I was making a stuffing that didn't have oysters in it because this was going in the turducken

And I'm just going to come in here and pat out a fairly thin coat of stuffing

So you want to make your dressing more on the stiff side because this bird is going to produce a lot, a lot of flavor, fat, and liquid

All right, now we're going to take our duck, and he's completely boneless

We're going to do the same thing again. And last but not least, one of my favorite things in the whole world is chicken

We're going to do it so that each person gets some of each

They'll get the turkey, the duck, and the chicken all in one slice. And it's going to be phenomenal

Now, remember, when you work with raw meat or poultry, you always need to wash your hands thoroughly

because you don't want to spread any bacteria. Oh, good, Michael, right on time

Come on in, darling. I may need some help. We're just going to bring this up

Just like this. And this is a great excuse, girl, to get your husbands in the kitchen with you

Maybe even steal a little kiss or two, you think? All right, now you hold that bird

Oh, look-a-here. Oh, Mr. Turkey, I'm not a seamstress, but hopefully you'll feel well-dressed when I bring you to the table

There you go. Whoops! He just got fresh with me. Bad boy

I think I want to do a little paprika. I got it

Do you hear Dixie and Lady Bird out there talking? I do

You know what? I think they know it's Thanksgiving, and they're real nervous

I should go show them that. Go show them that, and they'll straighten up, won't they

They should. All right, stick this in the oven, honey. honey. And, oh, don't burn yourself. Thank you, honey. I couldn't have done it without you

Oh, you're welcome. All right. Our dressing should be ready now. Oh, gosh, it smells so good

Look at that. You can see how moist and rich with flavor that is. To me, it's just slap-cadab

perfect. Mmm. The oyster flavor is just screaming out of it. I can't wait for my oyster lovers to

taste this. Look how fine that looks. Ooh, wee, that bird looks perfect. 47 minutes later, and look at this

delicious bird that we've got. We're going to season this now, right after it comes out of the

fryer. What I've got here is a stick of butter melted. Got a little garlic powder, as well as

a teaspoon and a half of cayenne. Now, we're going to do this right when it comes out of the fryer

because it's wet with the grease, and the seasonings will adhere to it really well. Ooh, perfect timing

Perfect. He's perfect. All righty. And this is the seasoning you were asking us about

My goodness, I can't wait to have a turkey sandwich. Here. Jamie, you grab that leg

Wait, Bobby, I'm trying to help you, son. Just let your brother and I grab the leg

Now pour that butter in there. Okay, I thought you was going to steal my drumstick. No, I would never do that to you

You're a classic drumstick stealer. You're notorious for it. That looks wonderful

Perfect. And now if y'all are hungry, stick around, because now that Jamie and I have got our turkey done

we're going to go in and relax a little bit, play a little poker, and I think we're going to make some nice, quick, light snacks, too

Like what? Well, we're doing bacon-wrapped breadsticks. Mm-hmm. And we're doing mini cheeseburgers baked in a puff pastry

so y'all stick around. Y'all. I'd like to share a special Dean family tradition with y'all

Every Thanksgiving, we like to play a little poker while we're waiting on our turkey

Here, let me see what you got, and I'll help you. You promised me those puffy cheeseburger things

and bacon-wrapped breadsticks, and I don't see any of them, and I'm starving

Aren't you starving? I'm hungry. Are you starving? Nobody here starving. You're about four weeks away from starving, Mom, for the record

Leave for me. All right, I'm going to trust you. All right. After I count it

What is that, 500? You can trust me. Go on. I know what I got

Don't touch my money. Don't touch my money. All right, let me see what cards I like

Taller. Quit cheating. That's a teeter. What are you talking about? Pumpkinator

We're going to be doing a couple of party-type foods. These are bacon-wrapped sticks

They just sesame sticks you know little breadsticks and what we do is we take them wrap them in a slice of bacon Voila If they allowing me to demonstrate it on television you know it easy And

if you think you're going to need 20 of these, make 40, because people are going to eat them like there's no tomorrow, I promise. You're going to put them in a 350 degree oven for

about 30 minutes. When these come out of the oven, they're going to be nice and hot, and you're going to want to run them right through your Parmesan cheese, and you're going to

want to set them off to the side after that and allow them to cool for five or ten minutes

and let that cheese sort of become one with the bacon and the breadstick. Because if you

don't they'll be soggy and they could be a mess. All right, I'm just going to pop these

in the oven, 350 for 30 minutes. And Jamie, how you doing down here? I love to do different

things and put them inside of a puff pastry. Any kind of flavors that you like, you just

wrap them up in phyllo dough, pop them right into the oven. And today we're doing cheese

burgers and this is the recipe that I always like to do at the house. I'm just going to

put maybe about a teaspoon of this steak seasoning onto our ground beef and a little bit of crazy

salt, probably another teaspoon or so in here. And I've taken a Vidalia onion and I've chopped

it really small because these burgers are going to be smaller patties and we're going

to wrap them in a puff pastry, which is one of my favorite things to do. I take sloppy

and put them in there. So I've got about half a Vidalia onion

It's chopped up really small because these are gonna be small patties. So I'm gonna give this a twist

Get this ground up. Okay, this is pretty simple. We're just gonna pull this up

Silver dollar size, that's a good way to go. Bobby, if I can get you to help me

Sure, man. Drop these on there. Okay. We're gonna cook these to a medium

The puff pastry dough takes about 25 or 30 minutes to brown, so I don't wanna overcook our burgers

These are mini burgers, M-I-N-I burgers, but you have to make M-A-N-Y of them

And remember what mom says, don't turn your burger but one time

So you don't want to work these to death, we're just going to put them on, let them cook a little bit through and then flip them over

I don't see mama, so I'm going to cook them my way. But I'll do what you ask me older brother

How many are you going to make? Put me down for six

This is only a little bit over a pound of meat so this is probably going to make I guess

eight to ten. Who's not getting any? I'm going to dust this board so this puff pastry doesn't

stick to it. So be sure and take this out. You want it pliable so you can work with it

And just be careful not to rip it. We'll get it on our board, dust it, and then we'll hit it with

just rolling here. Could you put anything else inside these burgers? It's a pocket

You can put anything in it you want. Okay, Bobby, if you would start with the very first burger that you did, drop it right

in the middle of the square. We're going to take that, layer this cheese right on top, being careful not to put too

much cheese because this will come apart. Just be careful to fold the edges up, keep the tops together

our mini cheeseburger pie. How much longer? How long is that turducken

going to take, by the way? This is a 25-minute recipe. A turducken is two to five days

A what? Turducken. You can't even say it, much less cook it

We're going to run this in the oven about 20 minutes just to brown this off. They're delicious. Brooke, check

Michael, you got too many cards. You forgot to throw away your cards, honey

I check. Bubba check. What you do, Peggy? Check means he don't want to bet

You don't want to bet? Not yet. Here you go, you bunch of ingrates

I hear check. I'd like a check. All right. Listen. All right, y'all are not watching

I'll see your five, and I'll raise you 95. Baby, did you watch my money for me

Oh, it's good. And I'm missing some money. No, you're not. Y'all be careful, Mama

Those are warm. Isn't that good? Mm. Yeah. Mm. Jamie. Yeah, good, huh

It's delicious. Wow. What do I... Do you think you're going to speak to the balls like you did last year

That's funny that you say that. That's what I'm fixing to do next with the marshmallows in them

and just loaded with coconut on the outside, and I'm going to bake them, and that marshmallow's going to come on

Ow. Will you eat my sweet potatoes, Bubba? Absolutely. Yeah. All right, did you call

Throw your cards down, baby. Me? Yeah. Okay. Four fours, that's all you got

Uh-huh. Got a straight flush dumpling. That's not any good. Uh-huh, I beat you

I know. Listen, I hope y'all are having as much fun at your Thanksgiving as we are at ours

Don't go anywhere, because we're going to be right back. I called your $5, Michael

I raised it. All right, y'all, I've got my bacon frying in my pan for my corn

I've got my sweet potatoes baked off, and I want to show y'all where I have been getting my produce for years

Y'all take a look at this. You're fixing to see the best produce in Savannah, Georgia

All right, Randy, is this that Georgia sweet potato than I was looking for

Yes, ma'am. That's it. Georgia Red. Oh, yeah. Good old clay. They're so good, aren't they

That's a good sweet potato. And they're good for you. Yes, ma'am. They sure are. This is amazing that we're getting corn at Thanksgiving

in November, isn't it? They're all jealous. How do you do it? Well, we just got some secret fields

What kind of corn you got for me up here? I got a couple different varieties. We got some yellow corn here that you like

I think right now it's good and sweet. Okay. I've got this silver queen, pretty silver queen corn here

Which one do you think I ought to go with? I'm doing my mama's old-timey recipe for fried corn

I'd go with the good old-fashioned yellow corn, wouldn't you? You know what? Normally, normally I would go with silver queen because I'm such a sucker for it

But I think I'm going to try the yellow. Okay. That sounds good. I think I'll try the yellow today since you're guaranteeing it's going to be mighty fine

You can't hardly beat that yellow stuff. Okay. That's one way to find out right there

You got silk coming out of your mouth, Randy. That's how you can tell. But it's the way the hogs eat it

That's right. That is out of this world. Yeah, that's how you can tell

You can always tell like that. Randy, did you tell Paula how we cook it down here in the Southeasyway

Lay that corn in the microwave just like that with the husk on. You lay a wet cloth napkin, something wet on top, three or four minutes a year

comes out, everything comes right off, and it is wonderful. No more shucking, no more silky

None of that. You won't boil a pot of water for it ever again. No. Never

Well, Sherry, what a wonderful thing to share with me. Thank you. If I don't see y'all, have a happy Thanksgiving

Thank you, Paula. Hope you do, too. Oh, my gosh, and thanks for the tip on the corn

You're so welcome. Thanks, Randy and Sherry. Y are the sweetest folks So as you can see I already baked off those sweet potatoes until they were nice and soft Now I just slipping the skin off of them

and pulling out the little eyes. Don't want any strings in them

Now all I'm going to do at this point, you can do this with a mixer

you can do them with a potato masher, or you can do them like I'm doing with your hands

Because I've cooked them so soft, there's nothing to it. Now to these sweet potatoes, I'm going to add some brown sugar

I'm going to add some orange zest. And this is going to give it a nice little citrusy flavor

All right, now I'm going to just slice my orange open and render me some of that orange juice

and that's going to really kick up that citrus flavor in there with the zest

All right, a little fresh nutmeg goes in here. And I think the kids are going to love eating this

If you have a hard time getting them to eat their sweet potatoes, I think this will have them hooked

Okay, now we're ready to put these together. I'm going to take sweetened coconut

I'm going to add a teaspoon of cinnamon to it, and I'm going to add a half a cup of white sugar

and I'm just going to toss those together. All right, now I'm going to come over here

and get me a scoop of sweet potatoes. I'm going to stick that marshmallow in there

and just surround it with sweet potatoes and make sure it's completely covered

Look at that, how good that looks. Now I'm going to roll it in our coconut mixture

Hard to believe that's a vegetable, isn't it, y'all? Doesn't look like a vegetable

And it is delicious. All right, now that completes those

Now we're going to stick these in the oven, and we're going to bake them. But you want to be careful now when you make these sweet potato balls

because you don't want to overcook them. If you do, your marshmallows will become so hot that they'll burst

and then your sweet potato balls will crack open, and then all your marshmallow will come running out

So you'll want to keep a close eye on these. But we're going to stick these in

And now we're going to move on to our creamed corn. And this is the way my mother used to cook creamed corn

Now, if you can get your hands on one of these corn graters, these are the greatest little inventions

And you can find these at hardware stores. may even be able to find them at department stores

So all you do is run your corn down your blade, and when I get through with these

I'm still not done with this corn on the cob because you know who gets it now

Lady Bird and Dixie. Let's come on down here now, and we're going to fry our corn

And the beauty of this corn is it takes anywhere from 5 to 10 minutes to fry it up

Hear that corn frying? All right, look at that corn frying up in that bacon grease

Oh, great time of day. Just to make sure. You know I've got to put some butter in here

because I just love the two flavors of the fat from the bacon

and the flavor of the butter. I just love those flavors together

The corn is so sweet. I don't even think I want to put salt in it

because I'm afraid it would camouflage that sweetness, but I am going to add some black pepper

because Michael is a tremendous fan of black pepper, and he likes it on everything he eats

and I think that will give it a good flavor too. So I'm going to toss the bacon that I fried up a few minutes ago

I'm going to toss it into the corn. and get that last little bit of dripping

and I'm going to let this cook for about 10 minutes. Not very long

It won't require much cooking. How good does that look? Now, our sweet potato balls should be ready

Oh, look. How good these look. Oh my goodness, those look so delicious

Do you see that hidden marshmallow in there? Mm-hmm. This is incredibly delicious and different

I love what the orange zest does to it. They're going to love them

I got one more quick stop to make. I gotta run down to River Street to the peanut shop

because there's some apple butter that they carry down there that I want for my dessert

So y'all stick around. Don't go anywhere because dessert's coming up. Mmm

Well, welcome back, y'all. Our Thanksgiving feast is almost time to eat

But before we can do that, I've got one quick stop to make, and that's down on River Street to the peanut shop

We need that for our dessert, so y'all come with me. It's a great place

Oh, I just love this shop. And some maple nut goodies, which are just maple sugar-covered peanuts

I can't eat these without thinking about Michael. I brought some home a few weeks ago, and Michael said

Paula, how'd you know maple nut goodies were my favorite? And I said, well, I did

And he said, well, I would like for you to talk with the yard man and see if he could plant us a maple nut goodie tree

I said, I don't think they come on trees, Michael. Oh, look at all those goods

Y'all, malted milk balls. chocolate-covered pecans. You know, I came in here for apple butter

but I can't resist everything that I see. I just want to eat it all, and no sampling, please

I better get my stuff and get out of here before I get filled up. They realize that their candy jars

are getting lower and lower and lower. Let's get these wonderful. Lean pecans

They're going to be perfect. Crumbled up on top of the pie

And I can't go home without Michael some chocolate covered peanuts. I'm telling you what, you bring a fat girl to a candy store

and see how big her smile gets. All right, I think this will do me

I was so busy dining and dushing, y'all, I forgot my apple butter. Wasn't that a fun shop, y'all

You know, I go in feeling pretty good, and I come out with almost a sick feeling in my stomach

because I sample so many of their goodies in there, and they've got it all

The apple butter that they have is wonderful. The praline pecans that I'm going to use on our pumpkin pie

is just going to top it off perfectly. I want to fill y'all in a little bit about this recipe

This sweet lady came into the restaurant, and she was telling me about an apple butter pumpkin pie

that her mother used to make. She was willing to share the recipe with me

She went home and typed it up. She sent me the recipe and a sweet note

saying that it was in love and memory of her mother, Virgie Royals

So June, I appreciate you sharing this recipe with us because it really is a good one

And like so many pumpkin pies, it's nice and simple. All right, so we're gonna start with a cup of pumpkin

a half a cup of brown sugar. All right, so we've got our pumpkin

our brown sugar, and three eggs in there, and I'm going to add a cup of apple butter

And this is what makes... Mmm, it smells so good. This is what makes June's pie a little different

from the average pumpkin pie. And like I said, I'm going to add about a cup

And it's going to give it a wonderful flavor. But I remember the day that June and I met

and she was talking to me and telling me all about her mother

and how much they enjoyed this at Thanksgiving. I'm going to add just a pinch of salt to it now

And I'm going to add a little ginger, a little cinnamon, and a little fresh grated nutmeg

It really neat on special occasions to bring back some of those recipes that our loved ones

made for us that remind us of such sweet times together. All right, now all I've got to do to

this pie is add the evaporated milk to it. You can see how simple it is

and we're just going to blend that in and then I'm going to bake it for about 40 minutes

and then when it comes out of the oven I'm going to take those praline pecans

and I'm going to kind of crush them up and just put them all over the top

So this looks really, really good. Now I'm going to pour that into an unbaked pie shell

And I'm using just a frozen shell from the grocery store, from your freezer section

Ooh, I could almost make two pies out of that. Now, if you wanted to, you could certainly make a homemade crust for it

But I've just found that these little frozen crusts at the grocery store are just wonderful, wonderful and convenient

So I'm going to put this in the oven. and the recipe calls for about 40 minutes

in a preheated 425-degree oven. Now, depending on your oven, you may find that that's a little hot

so if your crust is getting too brown, run some tinfoil around it

so it won't burn your crust and lower your temperature. I can't believe that this completes my Thanksgiving meal

I'm going to put this in the oven. I'm going to let it bake. Mama. What

Hurry. I'm hurrying. If it was complete, we would be eating right now. Well, I've got everything ready

This is good. Get this thing in the oven. What is this, apple butter

Come on. Bobby, I've got to have those. Come on. I've got to have those

Anyway, I'm going to put this pie in the oven. I'm going to bake it for about 40 minutes

I'm going to change clothes because I've got grease all over me. And then I'm going to make a hot cranberry cider punch

And then, let's see. Blah, blah, blah. Happy Thanksgiving. Come on. Let's eat. All right

Now I'm so confused as to what I'm going to do. I'm gonna change my shirt and then I want to take y'all outside because I've got the most fabulous

Let's go. What are you doing with my glasses? I've got the most fabulous table set for our Thanksgiving meal

So I'll see y'all back in a minute. Guess what, y'all

The clock is up on the Tudurkin. I just cut the oven off

Oh, y'all it smells so incredibly delicious. I can leave you in suspense any longer or me He hot as a pistol

You know, I really feel like I've done something so special for my family

something that's not going to be on every table in Savannah. And it was relatively easy because, remember, I let the butcher do most of the work

Look. You can see, oh, and the steam is just pouring off of him

You can see the turkey. You can see the stuffing. And then you can see the duck

And then right in the very center, you can see the chicken

and my family's going to love it. Well, I'm going to shut this back up

and they'll never know, but before I shut it up, you know, I've got to know what I'm talking about

which means I've got to have a little taste. So good

That piece that I just ate was the duck, and it's just out of this world

All right, now listen. Now let's get this bird back together because my family is expecting me

to call them to the table any minute. All right, our meal's coming together

Look at this wonderful apple butter pumpkin pie. And do y'all want me to teach you a trick, girls

I'm going to come in, and I'm going to pull a little piece out of this pie

Just like that. Mmm. It's just different from a regular pumpkin pie

It's almost hard for me to describe, but it's delicious. But let me tell you why it was all right that I stuck that spoon in the middle of that pie like that

Because after he cools, I'm going to frost him with my sweetened whipping cream

and then I'm going to top him with those wonderful praline pecans that I got from the peanut shop

And when I cut it, no one will ever know that I've been in it

I'm pretty good, aren't I? All right so I got the whole meal pulled together All I got to do now is bring our punch up to a temperature that below boiling

I'm gonna start with eight cups of cranberry juice. And then I'm gonna add six cups of apple juice

That looks like about six cups. I'm gonna add one tablespoon of cloves

I'm gonna add three cinnamon sticks and a quarter of a cup of brown sugar

Now, I'm not gonna let this boil. I'm gonna let it steep

And if you have an old-timey percolator in your house, this would work great for that

Now, for each serving, I'm gonna put in a cinnamon stick because I've only put three in here

Now, all I'm going to do is let this simmer and heat up, and I'm going to put on some lipstick

because guess what time it is? It's Thanksgiving time, and I'm starving

Oh! Damn. Damn. You don't know me I'm trying to help you, son

Absolutely. Well, it's finally here. It's time to eat this fabulous meal

Y'all can see that I decorated my table with everything that's indicative to Thanksgiving

The pumpkins and the gourds and the orange roses just all made a beautiful table

for all this fabulous food that my family and I are fixing to eat

Down here are those wonderful sweet potato balls that everybody's going to be surprised

when they bite into that soft melted marshmallow. And the fried corn has got to be one of my favorites

And the oyster dressing is another fabulous way to eat oysters. And, of course, I've got my turducken

And I've got Jamie and Bobby's fried turkey. And then Michael's favorite, the apple butter pumpkin pie

So having said all that, y'all, I think it's time for me to whistle for the family

Because we are starving. We've worked all day on this, haven't we

Everybody hungry? Yes. All right, just one quick toast. All right, Dawn, Bobby, Brooke, Jamie, Michael, Bubba, Aunt Peggy, Kari

I want to tell all y'all that I love you very much. My family means the world to me, and this is the love and family

Hear, hear. Love and family. Hadn't it been a fun day, y'all

Yeah. And to y'all out there, my family and I would like to send love and best dishes to your family on this wonderful Thanksgiving day

Happy Thanksgiving, y'all. Hear, hear. Pass the turducken