The Deen Family Thanksgiving Special

Happy Thanksgiving to you

Yes, ma'am. I just turned around, dropped it into the deep fryer

I want to play a game of tackle football. Mine would be so good, you little smart aleck

Well, y'all, guess what time it is

What is it? It's Thanksgiving, and it's time to cook the turkey. Oh, yes

And I've got my little guinea pig in here with me. Bobby's little guinea pig

She said she'd never cooked a turkey before. This is Claudia, Bobby's wife, my newest daughter-in-law

And I'm going to show her how to roast a turkey. And this is exciting for me for the future

because I would rather her not learn how to cook a turkey from anybody other than my mother

The expert. You are so sweet. It's just me being selfish. Well, that's all right

I don't care. This means for future Thanksgiving's, my wife will have had the rest. You know how to fry a turkey, right

I hope so. I do. Okay. I like them fried. I like them baked. Right

Well, we're going to roast this one. Okay. And you can see over here, Claudia, we've got fresh herbs

This is sage, rosemary, and thyme. Okay. We've got onions. We've got a whole head of garlic

So what we're going to do first is to season our bird

Now, I'm going to rub just a little olive oil on him so our seasonings will stick

That's a beautiful bird. This is a beautiful bird, and it's just a little over 12 pounds

So is the seasoning the same if you roast it or if you fry it or if you bake it

Yeah, you can use basically the same, but when people are deep frying a turkey

some people like Cajun seasoning on it. And while we're doing that, Cloud, there was a time in the restaurant where Bobby made all the desserts

When you are in the restaurant business, you have to learn to wear all the hats

Many hats. So I have been everything in our restaurant. But there was a time when I was the dessert maker

You don't wear the hat of the house anymore. Well, you know what's funny is I don't really have much of a sweet tooth

So I think that was a good thing because I didn't stand around and eat all the product

But I had to learn how to be really versatile with these. So I made all kinds of gooey butter cakes

But this is a really simple recipe that's easy to do at home

It starts with a yellow cake mix. Oh, by the way, since it's Thanksgiving, I'm going to do pumpkin

Yes, and that October, Bobby. So what are you doing? Because he's making me nervous

Okay. He's making me nervous. I am taking my skin, y'all, and just separated the skin from the meat

And look-a-there. Let's let Dan see. I mean, isn't that neat? I love touching my food

So get in there, Dan, and see. Oh, my God. This is so weird. And you might know

now that I've stuck my hand up the turkey, My nose is itching

And I can't scratch it. So are you massaging it, or are you just taking the skin

No, uh-uh. I'm just lifting the skin from the... I know. So now, let me show you what we're going to do

I think we're doing a surgery on this thing. No, we're not doing a surgery, honey. We're going to make this bird so pretty

we're going to give it a facial. That's how I get it. Or, in this case, a breastal

Look at that. You see what I'm doing? Oh. I'm putting that butter so this is gonna stay here. Yes

Yes, because this is gonna get real Crispy and this is the part that everybody finds over

So while y'all are massaging the bird let me tell you what I've done over here I started with a box of yellow cake mix one egg and eight tablespoons of melted butter

And this is the base for the gooey butter cake. This is sort of a layered dessert This is the base of it, but the main thing you want to get good is that rest

Which one's the breast? This one, right? This is the breast up here. Okay

This is the leg, the thigh, the wings. The wings. Yes, so the main thing that we want to have plenty of butter on

is that breast because the breast will cook quicker than our thighs and our legs

so we want to make sure those breasts have lots of butter on it

This is fun. I know it's fun. It feels good for somebody

Yes, I know you're having a relationship with your turkey. With a turkey

You put it in here, too. Yes, and I'm going to put some butter in there. It's an intimate relationship, too. Very intimate. And I'm going to put some butter in there because all this stock

all this rich stock that's going to cook off this turkey, we're going to use for our gravy

Do they sell the turkey with that hole in the middle, or do you have to do that yourself? Yes, every turkey is born with a hole in his middle

But I guess there's stuff in there. Now, when you buy it from the grocery store, Claudia

there will be packets. I never got turkey. That's all right. That's what I'm telling you, baby

There will be a paper sack in there. You want to make sure you take that paper out

Your liver, your gizzard, I throw the heart away. Okay. But you take that neck, the liver, gizzard

and you ball that very slowly because that's going to make your stop for your giblet gravy

All right, so now we are going to season our turkey up real good

So this is my wife Claudia's only second Thanksgiving in the United States

so that's why this stuff is completely unfamiliar to her. But you're quickly catching on, aren't you

I think so. Yes, she catches on. She's such a smart study. So I highly recommend using our house seasoning

That's got your salt, your pepper, your garlic powder, and your onion powder all in it

So we're just going to sprinkle that inside. Not inside. Oh, inside? Oh, yes. Inside, outside, all around

In the hole. Like that? Yes, like that. There you go. Okay

You don't want to make him over salty, though. All right, so just..

There you go. Yeah, just make sure you're under his armpit, like you're doing deodorant

Roll him over and get him on his back. Get him under his pits over here

Weird. It feels very weird to me. I know it feels weird, but this is..

But it feels good, though. It's very soft. It's gonna be so good

All right, for the top layer of the gooey butter cake, so far I've combined one 8-ounce package of cream cheese softened

and one 15-ounce can of pure pumpkin. And to that I'm gonna add three eggs and another 8 ounces of butter

Also a pound of confectioner's sugar, so this is a very sweet dessert

Is that good? Perfect. Mom, where did the gooey butter cake recipe come from

Oh, my gosh, son. It's been... That recipe is so old. That was given to me so many years ago

Son, I don't even know where the... I can remember I was looking for a more interesting answer than that I can remember son I had it that long and it that old

We're going to start stuffing our turkey with our onion, our garlic

So how are you coming down there, son? I've got the base of the gooey butter cake made

and now I'm working on the topping for it. And to that, I'm going to add a little bit of vanilla extract

Yes. I'm going to add a little cinnamon, a little bit of nutmeg, and that full pound of confectioner sugar that I was talking about

Yes, yes. When you're making gooey butter cakes or making any kind of spice dessert

you'll want to be a little careful with your nutmeg because a little nutmeg will go a long, long way

And so does the vanilla extract. I'm using two teaspoons of it. Yes, that sounds perfect, son

and I would start with a teaspoon of cinnamon. I'm doing a half to start with

Okay, no, I would go ahead and do a full teaspoon to start with, and it may be that you'll need another half

but you can mix that up and taste it. Cloud, have you heard who all is going to be able to be here

No, I heard there's a party, but I don't know who will. Yes, all right. It's a party? There's a party

Cloud. It's a turkey party. Cloud, I just put another glob of thyme in there. Okay

See, this is gonna all cook down. There's another little piece of it

I like doing this. You like it? It's like an experiment, yes. It's like science class

Yes! I like it. And those are gonna be so good and add so much flavor to that bird

Yes. I was so confused last year when people talk about stuffing, but the stuffing is not really stuffed in the turkey

Am I, why is it stuffing something that you take out and then there's a stuffing on the side

You know, we used to stuff the turkey with the dressing. And eat the dressing

Yes. But now they recommend that you cook your dressing or your stuffing separate

All right. It's so pretty. And I've finished up the second layer of my gooey butter cake

And I'm just going to pour this right on top of that base that I made. That looks so yummy

Yeah, it is. All right. Now, Cloudy, I'm going to take our wings and I'm going to tuck them right behind

No, just under. Oh. Just under. And I'm going to get some twine

and I'm going to tie his legs together so they won't open up like that

This may be a lady turkey. May be a lady turkey, and I'm wanting to keep things right for her

I'm going to put my gooey butter cake into a 350-degree oven for about 45 minutes

There you go, baby. Perfect. Is that good? Perfect. Perfect. While y'all finish that bird

I'm gonna go find somebody to throw the football with. Okay. Love y'all. You go play football

Love you. I love you too, darling. Bye. Thank you for putting that together for us

You know, in our house on the holidays, when we're all together

there is gonna be a game of football outside. Oh, yes. I know that. Or baseball

All right, so I'm just gonna tent this. Okay. With some fall

And then, towards the end, I want our skin to have a chance to get nice and crispy

And that pan is real heavy, too. So you'll want to cook your turkey about 20 minutes per pound, y'all

or until it registers 165 in the deepest, darkest part, which would be your thigh

Thank you so much for all the wonderful tips. Now we can just give it another half

And I hope this helps y'all out there, all my friends out there that's

working on putting your Thanksgiving meal together, I hope this show and tell will help

you produce the best turkey even your mother-in-law will say. That's the best turkey I've

ever tasted. I have a hard time doing that. I was going to say, why

I'm your mother-in-law. That's why. Alright, well you go play football. I'm going to see if I

can find Michael. Okay, thank you so much. Because I'm going to make us an oyster dressing

Oyster stuffing. So I'm going to need him to chuck the oysters for me

Has anybody seen Michael? What kind of drew us together was family and food

and we had a bunch of that and football. And a boat. Family food and football

Yes. Whoa. Good one. Say hi, Bubba. You could have caught that with me

Y'all got a strange-looking football game going on out here. We just play tops. Oh, is that all it is

Our captain's out. So everybody, I found Michael. He was out there throwing the football with the rest of the guys

So I hated to interrupt his fun, but, you know, to me, this is kind of a man's job, shucking those oysters

I don't mind a bit. I like helping you. I know you do

And I love it when you're in the kitchen with me. So we've got some oysters already shucked

and he's going to finish shucking the oysters and add to that, and he's going to try to save the liquor for me

the oyster liquor, because I'm going to want that to wet our dressing or stuffing

We were just having a conversation, y'all, about what's the difference between stuffing and dressing in the kitchen

I always thought it was stuffing when it was in the bird. Well, see, that's what I've always thought

And dressing when it was in a dish. Right, in the dish. So I'm chopping our celery, y'all, for our dressing

And I'm going to saute our celery and our onions off in a stick of butter

And it's going to make it so rich. And I don't like overcooking my vegetables

because I like for them to have a little bit of crunch

maybe in our dressing, and certainly I want you to be able to see them

So I don't want to cook them down to mush. You know what I'm saying

I'm going to drop us a stick of butter. I'm going to add my celery

and I'm going to get our onions chopped real quick-like, and we're going to get that to sauteing off

Do you remember our first Thanksgiving together? Because I don't. I just remember what kind of drew us together was family and food

and we had a bunch of that and football. And a boat. Family, food, and football

Yes. So I remember that part. All right. So I finally got our onions and a celery

I'm going to cut that up, and I'm going to move on down here. My grandmother, Paul, taught me to make a good egg cornbread

You don't want to use a sweet cornbread. That will ruin your dressing

If your recipe calls for sugar, omit it. And she always taught me to dry out six or seven pieces of toast

and just crumble that up. How are you coming, Mikey, with your oysters

I think we're good enough, to be honest with you. Good. Are those hard to do? Well, yes

They are. Sometimes oysters can be so easy and sometimes they can be a real pain when you shucking oysters you want to go into this little spot right here

like at the butt of the oyster, and slip your knife in there and just pop them open

Kind of put your knife in there and you pry it. Just work your knife back and forth

Now, I'm taking my serving of cornbread, and I'm crumbling that up

There's your oyster, man. There's your oyster. Smell. Mmm. Good, huh? These are local oysters

They're delicious. Michael and I sometimes will get in the boat, and we'll go dig for oysters

And oh, my goodness. Are they ever good. When you pull them straight out of that water

and eat them fresh. They are ever more good, y'all. Now, grandmama always taught me

to put a sleeve of soda crackers, and they have that little layer of salt in them

and it just makes so much difference. Now, I'm going to add two teaspoons

Want to try one? No, thank you. You go ahead and eat it

Oh, my gosh. Is it delicious? Mm. Yes, it is. Oh. So I'm going to add two teaspoons of poultry seasoning

And I'm going to add, you know, I mentioned earlier that Aunt Peggy really doesn't like the taste of sage

So I'm going to do a scant half a teaspoon of sage

And I'm with Aunt Peggy. I don't like a lot of sage, just a wee little bit

Now, these are just at the right stage, and they'll still have body and texture when you go to scoop up your serving of dressing

Okay, Paula, I think we're ready. Okay, good. I use fresh stock that I've made

Now, when I make oyster dressing, I don't put as much stock because there's going to be a lot of liquor

and liquid that cooks out of our oysters. So I'm going to start by taking our liquor

that has come off our oysters and go ahead and add that

And I think I'm going to... Miss Kirk? Yeah, I think it's about to cool off enough, Michael

where I can get in there with my hands. And I want to put some salt

and some pepper. Oh, thank you, Michael. How much do you need

Just a little bit more. Whoa. That's too much? No, we want to do it slowly, though

A little at a time? Yes, because you can always add, but you can't take it out

All right, let's add our eggs. Ready? Just a little at a time? No, you can go ahead and add all the eggs

All right. Ah, there we go. That's going to give us some liquid. Good

And now, Michael, let's go ahead. Add the oysters? Add the oysters

Okay. There we go. And once you shuck them, you want to go through them and feel

and get all the little shells off them. Yeah. I don't care how careful you are, you'll leave a couple shells

Yes. Oh, my goodness. That looks delicious. Y'all, this is beautiful. All right, so Michael, give me just a little bit more

But as those oysters cook, the liquor is going to render some wetness

Just a wee little bit, not much. We put a lot of eggs, so it's going to bake up and be kind of tight

Put this in the small oven. I'll do it. We're going to cook this for about 45 minutes, y'all

are dressing 30 to 45 minutes. And, Michael, I think I heard a car door out there

Who is it? It's Amy and Suzette. I'm waiting for them to come up

I can't wait. Let me go out here and see if it is them

Hold on. Okay. I mean, who would have thought we got to cook with Paula Ingen

an agricultural lesson with the pole beans? I mean, Dad gum. Hey, hey, hey, hey

Watch it, watch it. Where's my... I want to play a game of tackle football

Maybe I don't want to play tackle football. Oh. All right, we are about to pull our Thanksgiving meal together

I'm so ready. Me too. And y'all, people are just coming. They're just starting to pile in

And this is, you know, my sweet and savory girls, Suzette and Amy

And as soon as they came in, they found Bobby. I can't believe you were out there playing football

You got on a dress. I do, but hey, you know, we're the sweet and savory sisters

We can do about anything. Yeah, you can do anything you want to, can't you? All right, let's get this on

Do you want to cook these pole beans? Yes, ma'am. Okay. Let's do it

All right, so let me tell y'all what I know about a pole bean

as opposed to a snap bean. Your snap beans are usually a blue lake

They grow in kind of bushes. Pole beans, you have to stake, and they grow up on a pole

I don't know if that's how they got their name, but you have to string these beans up on a fence or something

They're flat, and they can be very stringy, y'all, and it just so happens..

These aren't so bad. Y'all, these are not stringy at all. I can't believe it

That's a good thing. Normally, I cook... Oh, yay. We got some hog gel, y'all

We have got some... No, we ain't chopping it up, baby. We just gonna throw that in there whole

How about that? Does that suit you? Oh, yeah. All right, now we sprayed our pan

I mean, who would have thought we got to cook with Paula and get an agricultural lesson

with the pole beans. I mean, that gum. You know, Grandma, I never remember Grandma Paul cooking snap beans

She always cooked pole beans. Pole beans. So, you know, it's the same process

Now, I get this from the grocery store, y'all. It's sliced hog jowl

And I keep it. Don't get none better. Uh-uh. And we're going to brown it off just like we would if we were cooking bacon

Paula, what's the hog jowl? Well, jowl. Oh, okay. Jowl. These things right here

I thought yours would be good. Mine would be so good, you little smart aleck

Some things never change. They just get bigger. Mine would be so good because they got so much fat in them

Well, they've just been around for so long. And on New Year Day y we have to have pop jowl Oh yeah because that the good luck to because that brings you good luck and your health And we need it Yes we do

Sure do, Shawty. I can't believe how not stringy these are. I know

You know, as many meals that we've shared together, we haven't spent any Thanksgiving's or not yet. No

No, because you know why? We usually go to Louisiana, and y'all usually. Well, y'all go to Louisiana, and we used to go to Statesboro

That's right. When my Uncle Bernie was living. Uncle Bernie. Uncle Bernie

He and Aunt Glynnis, they both gone now. Wow. So, and then I went into the restaurant business

Turn this up just a tish. Oh, sorry. Please, if y'all don't mind. We need a little bit of fire going

No, I had it all the way on low. I'm sorry. Now, we're just going to run those under the water real quick

like, and rinse those off. Boy, as Grandma Paul used to say

wrench them. Rinch them. Yes, wrench them off. Go wrench them pole baits off

Yes, and I was a smart aleck, and I would say the same thing every time

Well, where do you keep your wrench? Yeah. I'm so ready to mow down on some good groceries this afternoon

I'm telling you, all we've got left, I just checked on the turkey. The turkey looks fabulous, y'all

Well, it smells so good. And I showed, I was doing that right before y'all got here

I was showing Claudia how to roast the turkey. God dog. Every time I come cooking with you... Grease

grease is popping in my face. It's so thin, y'all, that it just kind of tears up and cooks

like that. But it makes it... Alright, now we got to... You want me to rinse them? Yeah, we got to

wrench them real quick like you can do it right over here. Right here. Right here in this

sink itch. Yeah, just real quick like. So, you know, we're not

gonna drain them good or anything or wipe them dry. No something like

that. Alright, so we're just gonna let that water and everything go in there

Oop, that one wasn't pretty. Oh, yeah. So we're just gonna try our best

to take the spoon and toss it around in that fat from our hog jowl

You know, we kinda wanna coat it in that. Just in case we don't have enough fat

We need some more. Get down in there. Now, if I had bacon grease

Yeah. Y'all, I don't have any here, but when I cook bacon

I save every drop of my drippings. Because it makes the best beans

Ooh, it makes the best beans, doesn't it? Yes. All right, so now I'm going to start adding our seasoning, y'all

And I can either do the salt, pepper, and garlic, but I've got our house seasoning

So I'm just going to season it up with those. That's the best seasoning, too

Yes. A little bit of this and a little bit of that. Yes

All in one. So normally I'll just use like plain water, y'all

and then I'll add some wet chicken base to it. Mm-hmm. But I happen to have some good chicken stock

It looks good. So that's what we're going to pour in here. And then towards the end, we'll take that lid off

or at least crack it so that the liquid that we have

can mostly evaporate. Okay. And I kind of just drop this in at the beginning of my cooking

and I'm just going to quarter it. I can't wait to have some of that

Okay, we're not going to mess with those beans too much anymore

We're going to put that lid on, and we're going to let them cook, and we'll address them along

And I always put new potatoes in my beans, whether they're snap beans or pole beans

We need to add new potatoes and ours, too. Yes, absolutely. And I'm going to be cooking our new potatoes in a separate pot. Okay

So I don't have to worry about are they done, are they not done

I'll make sure they're done. So you just leave them alone? Yes, I'll leave them alone

But I'm going to come check on them to see if they need more broth. Okay. And then at the end, we'll just lay our cooked red new potatoes right on top of those beans

Yum. All right, girls. So we have got time to go out and play a little bit more football

That sounds great. Y'all want to? Oh, yeah. Let's get it all up

No. I'll be your cheerleader. I know you will. All right, you girls, let's go see what's happening out there in the yard

All right. All we've got to make now to pull our meal together is gravy

Well, that's the best part. Y'all go have a good time, and I'll be out there in just a second

All right. All right, love you. Love you, too. Say goodbye. Bye. Bye

I like how nobody's helping you and me. Listen, I love it, Bobby

I love hearing the sound of laughter. More mouths to feed. Huddle up

Everybody. All right. I'm going to be captain of one team. Bobby, you'll be captain of the other

So let's choose sides right now, all right? Okay. I'm first. I'll take Groovy

I'm first. I was always the last. I got Andy. It's your pick

Okay. I'll take Suzette. I got my line forming right now. Oh, that was my next pick

I'm going to wait for you to have me your first pick. Ashley, come on

Bubbles. Huddle up, huddle up, huddle up. You two block. I ain't blocking

You got to stay back and block. Run like you stole something, son. Run like you stole something

That's what it is. All right. Y'all ready? Get up on one ass

You're going down, sister. You lock him. Ah! Ah! Ah! Ah! Ah! Ah! Ah! Ah

Ah! Woo! Touchdown! That's true. That's poor back there

Y'all was looking for a pass. Good job. We went with the run. I thought you were going to be

I missed it. Well, that's why you can't think on the football. feel. She's got to act

Now I'm ready for some turkey. Let's eat. Happy Thanksgiving to you

Yes, ma'am. Ooh, you gonna make a gravy? Yes. We have got

everything that we need. All the ingredients, y'all, for a perfect Thanksgiving

We've got our family, we've got our friends, and we've got the food

and it's going to be so wonderful. Our turkey turned out great

Now, all I've got to do is put together our gravy, and I've taken the stock, y'all, from our turkey

and now I'm adding some chicken stock to that. I'm going to throw a little time

You know, our family and friends over there are having such a good time, y'all

I don't think they care what the food tastes like. All right, so here we go

I like how nobody's helping you and me. Listen, I love it, Bobby

I love hearing the sound of laughter. We got it. Because that's the most important thing

Now, I'm going to add a little pepper. And I'm going to come in here, and I'm going to taste

Listen to them. I love it. I love it. More mouths to feed. Oh, Bobby

This is going to be so good. Mmm. All right, I wanted to taste that before I added the salt, y'all

Bobby, look at our gravy, son. Mmm. Looks fabulous. Now, all I did, y'all, on that gravy was I took the drippings from the pan that our turkey was cooked in

and I added some chicken stock. And I brought that to a bowl

and I made a slurry of cornstarch and water, and I thickened my gravy with that

I added a little salt and pepper, a couple of sprigs of fresh thyme leaves

a few boiled eggs, and we've got a fabulous gravy to go with our turkey

Well, speaking of cooked turkey, our turkey's not cooked. Okay, well, I know what we can do, son

Quite often, y'all, this is a great tip for you. Your breasts will get done, but your darker meat is not as done as it should be

And that's a pretty common problem. I've had this happen before, Bobby

So I'm going to take my pieces and drop in the deep fryer

and it's going to be like a naked fried chicken, and it'll be delicious because I promise you, your breast is perfect

And while I'm doing that, Bobby... Paula, what'd you just do? That's my favorite question

Well, that reminds me of a story, y'all. All right, what? Okay, one Thanksgiving, y'all

Michael was gonna cook the turkey out in our ovens out there in the outdoor kitchen

You remember? I think that was a ham, wasn't it? No, honey, it was turkey

Trust me, it's vivid in my memory. So I said, Michael, honey, take this out and put it in the oven in the outdoor kitchen

And he said, okay. So, you know, this was a few hours later

You know, I had done everything to go with the meal. And I said, Michael, would you go get the turkey, please

And he brought it in, and it looked just like it did when he put it in

I failed to tell Michael to cut the oven on and put the turkey in It actually had two buttons on it And when I turned the thing the light came on

So I turned on, the light came on, so I thought the oven was on. The light was on, but nobody was on

Was home? But you had to turn both knives. So, Michael, do you remember what I did

I cut that sucker up and threw it in that deep fryer, and we had some fine turkey

So Bobby cut into our beautiful turkey, and he said, Mama, I don't think this leg and thigh is quite done

And I said, No problem. I've lived through this before. I just turned around, dropped it into the deep fryer

So Bobby is going to slice our turkey breast, and we're going to start off with just white meat

And, y'all, the gravy turned out fabulous. It's not a traditional giblet gravy, but it almost is

Perfect. Perfect. Y'all, here's the gravy

Yum. Dip my biscuit in it. OK. Yum, look at that, y'all

Oyster dressing. Cranberry sauce. Michael, pass me a plate. Oh, my gosh, Bobby, we're looking right now

All right, the dark meat is going to be coming y'all's way. You know what, y'all

You can't beat fried turkey. I'm almost glad it worked out like it did

Bobby, look! Oh, shoot. That's going to be the best part. I am so..

Hold up, hold up. You know what? Best part. We can do it

As a team, we can do it. Y'all, this is worth the wait

Turkey, everybody. Yes! Thank y'all. You know what? This is all we need

It is. Family, friends, and food. Because you know what you're going to wind up with

What? The most important ingredient of all love I got a chill body I going to get a little teary Y ready Yes sir

Mary's Heavenly Father, thank you, Lord, for this day and all of our blessings. Thank you for the food and the hands that prepared it

We thank you for the time for fellowship with our friends and family and our loved ones. We pray that you'll bless this food to our bodies

and help us to live our lives more through you. Forgive us of our sins and always give to those

who have less than we do. In Jesus' name, amen. Amen. Amen. Amen

All right. You learned it? Thank you. Well, I am a professional

Is there another drumstick? Or is it gone? Yeah, the oyster dressing is..

It's so moist. Michael got them. They're local. We like to go dig for our own

but I don't... Michael didn't have time this year. And Peggy, what do you think about the cold beans

You hit the mark on cold beans. Good. Jamie and Brooke and their children

don't know what they're missing. Really? I hate that they are not here. Jamie had to, he had obligated himself to work

Everybody out there. Taste that fried thigh. Guess what? Bobby's made us for dessert

Wow. pumpkin gooey butter cake. And it's fine. Thank you, Bobby

Thank you. Pumpkin gooey butter cakes for everybody. That looks so good, Bobby

It's beautiful. What a perfect way to end the meal. I know

Oh, this looks wonderful. Bobby, when we were located in the Best Western on Eisenhower

for a period of time, Bobby was the dessert maker. Extraordinaire. He would make every dessert that came out of that kitchen, wouldn't you

That's right, and I made every one of these. All right. Cheers, y'all. Cheers

I'm not going to have mine until everybody else has given me their approval

Oh Oh delicious Bobby You good Delicious Yes Bobby me want to cry Oh don stop

Don't stop. Thank everybody for coming. What a great meal and fellowship

And we have a special guest tonight. A special surprise. Allie is going to sing a song for us

And y'all, for y'all. For y'all out there that don't know who Allie is

she is Suzette's daughter. She sure is. She gets all the talent from me

I take full credit. Allie, way to go. All right, do it, Che

Amazing grace, how sweet the sound

That saved a wretch like me I once was lost

But now am found Was blind but now I see

I'm so proud of you, Allie

And it's just been a wonderful, wonderful day being with family and friends

And I hope y'all's Thanksgiving out there. Don't break my good china, Andy

Sorry. You know I'm kidding. We can replace China, but we can't replace friends and family

And I hope all of y'all out there have the most blessed of Thanksgivings

See y'all. That was so good. May I borrow a little bit of your heavy cream, please

Yeah, I didn't want it. Good, I will take it. Y'all! Thank you