Thanksgiving is a time for family, gratitude, and of course, delicious food! As the leaves turn and the air gets crisp, it’s the perfect opportunity to gather around the table and share a feast that reflects love and tradition.
If you’re looking to infuse your holiday celebrations with some Southern charm, look no further than the delightful recipes from Paula Deen.
Known for her heartwarming dishes that combine rich flavors with comforting ingredients, Paula Deen has created a treasure trove of recipes perfect for Thanksgiving.
In this article, we’ve compiled over 50 Thanksgiving recipes inspired by Paula Deen’s culinary genius.
From savory side dishes to mouthwatering desserts, these recipes are sure to impress your guests and become family favorites for years to come.
Whether you’re seeking a classic turkey recipe, creamy mashed potatoes, or a sweet pecan pie, you’ll find all the inspiration you need to create a memorable Thanksgiving feast.
So roll up your sleeves, preheat your oven, and let’s dive into these delightful dishes that will make your Thanksgiving celebration truly special!
50+ Irresistible Thanksgiving Paula Deen Recipes You’ll Love
As you prepare for this year’s Thanksgiving feast, let Paula Deen’s 50+ recipes inspire you to create a meal that not only satisfies but also brings joy and warmth to your table.
These recipes reflect the spirit of togetherness, making it easy to share love and gratitude with those who matter most.
From the first bite of creamy mashed potatoes to the last crumb of a decadent pumpkin pie, each dish offers a taste of home and nostalgia, reminding us of the importance of family traditions.
This Thanksgiving, embrace the flavors of the South and the warmth of Paula Deen’s cooking.
With these delicious recipes, you can create a holiday experience that’s not only scrumptious but also steeped in love and togetherness.
So gather your loved ones, celebrate the season, and savor every moment—and every bite—of this wonderful time of year!
Paula Deen’s Classic Southern Cornbread Dressing
Paula Deen’s Classic Southern Cornbread Dressing is the epitome of comfort food, perfect for Thanksgiving. Combining homemade cornbread with aromatic vegetables, savory broth, and a blend of herbs, this dish provides a delightful texture and flavor that complements any turkey or holiday spread. This dressing is not only a cherished Southern tradition but also a recipe that evokes warmth and nostalgia, making it an essential part of your Thanksgiving feast.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup melted butter
- For the Dressing:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped bell pepper (red or green)
- 2 cloves garlic, minced
- 4 cups crumbled cornbread
- 2 cups chicken or turkey broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 large eggs, beaten
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine cornmeal, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter. Gradually add the wet ingredients to the dry, stirring until just combined.
- Pour the batter into a greased 9×13-inch baking dish and bake for about 20-25 minutes, or until golden brown. Let it cool before crumbling into a large mixing bowl.
- Make the Dressing:
- In a skillet, heat olive oil over medium heat. Add the chopped onion, celery, and bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the sautéed vegetables to the crumbled cornbread along with the broth, sage, thyme, salt, and pepper. Mix well.
- Gently fold in the beaten eggs to bind the mixture.
- Bake the Dressing:
- Preheat the oven to 350°F (175°C).
- Transfer the dressing mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Bake for 30-35 minutes, or until the top is golden and crispy.
Paula Deen’s Classic Southern Cornbread Dressing is more than just a side dish; it’s a beloved tradition that brings families together around the Thanksgiving table. The combination of textures from the crispy top and moist interior, along with the savory notes from the herbs, creates an unforgettable experience. Serve this dressing alongside your turkey and watch as it quickly becomes the star of your holiday meal. Its rich flavors and comforting nature make it a recipe that will be passed down through generations, ensuring that the spirit of Thanksgiving lives on in every bite.
Paula Deen’s Sweet Potato Casserole with Marshmallow Topping
Paula Deen’s Sweet Potato Casserole is a must-have for any Thanksgiving gathering. This dish showcases the natural sweetness of sweet potatoes enhanced by rich butter, brown sugar, and spices, all topped with a fluffy marshmallow layer that adds a delightful contrast in texture. The combination of sweet and savory flavors makes this casserole a standout on the Thanksgiving table, often eliciting nostalgic memories of childhood holidays.
Ingredients:
- For the Casserole:
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 large eggs, beaten
- ½ cup milk
- Salt to taste
- For the Topping:
- 2 cups mini marshmallows
Instructions:
- Prepare the Sweet Potatoes:
- Preheat your oven to 350°F (175°C).
- Peel and cube the sweet potatoes, then boil them in a large pot of salted water until tender, about 15-20 minutes. Drain and mash until smooth.
- Mix the Casserole Ingredients:
- In a large bowl, combine the mashed sweet potatoes, softened butter, brown sugar, vanilla extract, cinnamon, nutmeg, beaten eggs, milk, and salt. Mix well until smooth and creamy.
- Pour the mixture into a greased 9×13-inch baking dish.
- Bake the Casserole:
- Bake the sweet potato mixture in the preheated oven for about 25-30 minutes.
- Remove from the oven and sprinkle the mini marshmallows evenly over the top. Return to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown and puffed.
Paula Deen’s Sweet Potato Casserole with Marshmallow Topping transforms the humble sweet potato into a show-stopping dish that is both comforting and indulgent. The creamy filling paired with the toasted marshmallows creates a perfect harmony of flavors, inviting everyone to come back for seconds. This casserole not only complements your Thanksgiving turkey but also brings a sense of warmth and joy to your gathering, reminding everyone of the sweetness of togetherness. Share this delicious creation with loved ones, and let it become a cherished staple at your Thanksgiving celebrations for years to come.
Paula Deen’s Green Bean Casserole with Fried Onions
No Thanksgiving dinner is complete without Paula Deen’s Green Bean Casserole with Fried Onions. This classic dish elevates simple green beans with creamy mushroom soup and a crunchy topping of crispy fried onions. The balance of creaminess and crunch makes this casserole a crowd-pleaser, ensuring that every bite is full of flavor. It’s a perfect addition to your holiday table, embodying the essence of home-cooked goodness.
Ingredients:
- 4 cups fresh green beans, trimmed and blanched
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- 1 ½ cups crispy fried onions, divided
Instructions:
- Prepare the Casserole Mixture:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Stir in the blanched green beans and half of the crispy fried onions. If using, add the shredded cheddar cheese and mix well.
- Bake the Casserole:
- Pour the green bean mixture into a greased 9×13-inch baking dish and spread evenly.
- Bake in the preheated oven for about 25-30 minutes, or until the mixture is bubbly and heated through.
- Add the Topping:
- Remove the casserole from the oven and sprinkle the remaining fried onions on top.
- Return to the oven and bake for an additional 5-10 minutes, until the onions are golden brown.
Paula Deen’s Green Bean Casserole with Fried Onions is more than just a side dish; it embodies the spirit of Thanksgiving with its comforting flavors and familiar textures. The creamy sauce envelops the green beans while the crispy onions provide an irresistible crunch, creating a dish that appeals to both kids and adults alike. This casserole not only brings vibrancy to your table but also ignites conversations around cherished holiday memories. Make it a tradition in your home, and watch as it captures the hearts of your guests, ensuring that it remains a beloved part of your Thanksgiving celebrations for generations to come.
Paula Deen’s Savory Herb Turkey Brine
Paula Deen’s Savory Herb Turkey Brine is a game-changer for your Thanksgiving turkey. This brine infuses the turkey with moisture and flavor, ensuring that every bite is juicy and succulent. By using a blend of aromatic herbs and spices, along with salt and sugar, the brine enhances the natural flavors of the turkey while creating a beautifully golden and crispy skin. Brining your turkey not only elevates its taste but also helps to create memorable holiday moments as family and friends gather around a perfectly cooked bird.
Ingredients:
- 1 gallon water
- 1 cup kosher salt
- ½ cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon allspice berries
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 2-3 cloves garlic, crushed
- 1 large onion, quartered
- 1 (14-16 pound) whole turkey, thawed
Instructions:
- Prepare the Brine:
- In a large stockpot, combine the water, kosher salt, and brown sugar. Stir over medium heat until the salt and sugar dissolve completely.
- Add the black peppercorns, allspice berries, thyme, rosemary, sage, garlic, and onion. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes to allow the flavors to meld. Remove from heat and let cool.
- Brine the Turkey:
- Once the brine has cooled, submerge the thawed turkey in the brine solution, ensuring it is completely covered. If necessary, use a heavy plate to keep the turkey submerged.
- Cover and refrigerate for 12 to 24 hours, allowing the turkey to absorb all the delicious flavors.
- Cook the Turkey:
- After brining, remove the turkey from the brine and rinse it thoroughly under cold water. Pat dry with paper towels.
- Preheat your oven to 325°F (165°C) and roast the turkey according to its weight, generally about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C).
Paula Deen’s Savory Herb Turkey Brine is the secret to a mouthwatering Thanksgiving turkey that your guests will rave about. The brining process not only adds depth of flavor but also ensures a tender and juicy bird, making it the centerpiece of your holiday meal. As the enticing aroma fills your kitchen, your family will gather in anticipation, and the delicious results will surely lead to conversations filled with laughter and joy. Embrace this brining tradition, and you’ll create a Thanksgiving feast that becomes a cherished memory for years to come.
Paula Deen’s Pumpkin Pie with Whipped Cream
Paula Deen’s Pumpkin Pie with Whipped Cream is a timeless dessert that perfectly captures the essence of Thanksgiving. This rich and creamy pie is made with pureed pumpkin, warm spices, and a buttery crust that offers a delightful balance of flavors and textures. Topped with a generous dollop of homemade whipped cream, this pumpkin pie not only pleases the palate but also brings a sense of warmth and nostalgia to your holiday table, inviting family and friends to share in the sweetness of the season.
Ingredients:
- For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and diced
- 4-5 tablespoons ice water
- For the Filling:
- 1 can (15 oz) pure pumpkin puree
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 3 large eggs
- 1 cup evaporated milk
- For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Make the Pie Crust:
- In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the dough comes together. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 425°F (220°C). Roll out the dough to fit a 9-inch pie pan. Place the crust in the pan and crimp the edges. Prick the bottom with a fork and bake for 10 minutes. Remove and set aside to cool.
- Prepare the Filling:
- In a large bowl, combine the pumpkin puree, granulated sugar, salt, cinnamon, ginger, nutmeg, and vanilla extract. Mix well.
- Beat in the eggs one at a time, then stir in the evaporated milk until smooth.
- Pour the pumpkin mixture into the pre-baked pie crust.
- Bake the Pie:
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely before serving.
- Make the Whipped Cream:
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Serve a generous dollop on each slice of pumpkin pie.
Paula Deen’s Pumpkin Pie with Whipped Cream is a delicious way to end your Thanksgiving feast. The warm spices and creamy texture of the filling combine perfectly with the buttery crust, creating a dessert that evokes the spirit of the holiday. As you serve this beloved classic, it’s sure to spark joy and conversation among your guests, reminding everyone of the cherished moments spent around the table. This recipe is not just about indulgence; it’s about sharing love and gratitude, making it a must-have for your Thanksgiving traditions.
Paula Deen’s Cranberry Sauce with Orange Zest
Paula Deen’s Cranberry Sauce with Orange Zest is a vibrant addition to your Thanksgiving spread, providing a burst of color and flavor that perfectly complements the savory dishes. This homemade sauce balances the tartness of fresh cranberries with the sweetness of sugar and the bright, zesty notes of orange. Not only does it enhance the overall dining experience, but it also brings a refreshing contrast to richer dishes, making it a beloved staple on any Thanksgiving table.
Ingredients:
- 12 oz fresh cranberries (about 3 cups)
- 1 cup granulated sugar
- 1 cup orange juice (freshly squeezed if possible)
- Zest of 1 orange
- ½ teaspoon ground cinnamon (optional)
Instructions:
- Cook the Cranberries:
- In a medium saucepan, combine the fresh cranberries, sugar, orange juice, orange zest, and cinnamon (if using).
- Bring the mixture to a boil over medium-high heat, stirring frequently. Once boiling, reduce the heat to medium and let it simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens.
- Cool and Serve:
- Remove the saucepan from heat and let the cranberry sauce cool to room temperature. It will continue to thicken as it cools.
- Transfer the sauce to a serving dish and refrigerate until ready to serve.
Paula Deen’s Cranberry Sauce with Orange Zest adds a delightful and refreshing element to your Thanksgiving meal. Its sweet and tart flavors create a perfect balance that enhances the richness of roasted turkey and stuffing. Beyond its delicious taste, this vibrant sauce represents the spirit of the holiday season, as it encourages family and friends to come together and celebrate the flavors of Thanksgiving. Prepare this simple yet elegant dish, and let it be a reminder of the abundance of gratitude and joy shared around the table during this special time of year.
Paula Deen’s Creamed Spinach Casserole
Paula Deen’s Creamed Spinach Casserole is a rich and creamy side dish that elevates any Thanksgiving feast. This recipe combines fresh spinach with a luscious cream sauce, cheese, and spices, creating a comforting and indulgent dish that pairs perfectly with the traditional turkey and stuffing. With its vibrant color and delectable flavors, this casserole is sure to impress your guests and become a staple on your holiday table, bringing warmth and satisfaction to every bite.
Ingredients:
- 1 lb fresh spinach (or 2 (10 oz) packages frozen chopped spinach, thawed and drained)
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup heavy cream
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional)
- ½ cup breadcrumbs (for topping)
Instructions:
- Prepare the Spinach:
- If using fresh spinach, wash and remove any tough stems. Steam or sauté the spinach in a large pan until wilted. Drain and chop finely. If using frozen spinach, make sure to squeeze out as much moisture as possible.
- Make the Cream Sauce:
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Stir in the heavy cream, sour cream, Parmesan cheese, salt, black pepper, and nutmeg (if using). Cook until the cheese melts and the mixture is smooth.
- Combine and Bake:
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the prepared spinach with the cream sauce, mixing until well combined.
- Transfer the mixture to a greased 9×13-inch baking dish and sprinkle the shredded cheddar cheese and breadcrumbs evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Paula Deen’s Creamed Spinach Casserole is a delightful addition to your Thanksgiving spread that showcases the comforting flavors of the season. The creamy texture and cheesy goodness make it a hit with both children and adults, ensuring that it quickly becomes a favorite among your guests. This dish not only provides a delicious complement to your turkey but also adds a vibrant splash of color to your table. By serving this casserole, you’re not just providing nourishment; you’re also creating lasting memories as family and friends gather to enjoy a comforting and heartwarming meal together.
Paula Deen’s Sweet Potato Casserole with Marshmallow Topping
Paula Deen’s Sweet Potato Casserole with Marshmallow Topping is a classic Thanksgiving dish that brings a perfect blend of sweet and savory flavors to your holiday table. The creamy, spiced sweet potato base, topped with toasted marshmallows, offers a nostalgic taste that evokes warm memories of family gatherings. This comforting casserole not only satisfies your sweet tooth but also adds a festive touch to the meal, making it an essential dish for your Thanksgiving celebration.
Ingredients:
- 4 large sweet potatoes, peeled and cubed
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup milk
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 cups mini marshmallows (for topping)
Instructions:
- Prepare the Sweet Potatoes:
- Boil the cubed sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and let cool slightly.
- Make the Sweet Potato Mixture:
- In a large mixing bowl, mash the sweet potatoes until smooth. Add the granulated sugar, brown sugar, milk, butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and creamy.
- Bake the Casserole:
- Preheat your oven to 350°F (175°C). Transfer the sweet potato mixture to a greased 9×13-inch baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for 25 minutes.
- Add Marshmallow Topping:
- Remove the casserole from the oven and carefully sprinkle the mini marshmallows evenly over the top. Return to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown and toasted.
Paula Deen’s Sweet Potato Casserole with Marshmallow Topping is a beloved Thanksgiving classic that perfectly balances sweetness and creaminess. This dish not only serves as a delectable side but also doubles as a dessert, delighting everyone at the table. The sight of the fluffy, toasted marshmallows creates an inviting atmosphere, inviting everyone to dig in and enjoy. As you gather around the table, this casserole will be a centerpiece of conversation, laughter, and joy, reminding everyone of the love and warmth that defines the Thanksgiving season.
Paula Deen’s Southern Cornbread Dressing
Paula Deen’s Southern Cornbread Dressing is a quintessential side dish that brings comfort and warmth to your Thanksgiving table. This recipe features a flavorful blend of cornbread, vegetables, and spices, creating a moist and savory stuffing that pairs perfectly with turkey and gravy. Rich in Southern tradition, this dressing is not only a delightful accompaniment to your holiday meal but also a way to celebrate heritage and family, making it an essential part of any Thanksgiving feast.
Ingredients:
- 1 (8-inch) square pan of cornbread (prepared from scratch or store-bought)
- 1 cup diced onion
- 1 cup diced celery
- 4 tablespoons unsalted butter
- 2 cups chicken broth
- 2 large eggs, beaten
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions:
- Prepare the Cornbread:
- If making from scratch, prepare the cornbread according to your favorite recipe or package instructions. Allow it to cool, then crumble it into a large mixing bowl.
- Sauté the Vegetables:
- In a skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 5-7 minutes. Remove from heat and set aside.
- Combine Ingredients:
- In the mixing bowl with the crumbled cornbread, add the sautéed vegetables, chicken broth, beaten eggs, sage, thyme, salt, and black pepper. Mix until well combined and the cornbread is moistened.
- Bake the Dressing:
- Preheat your oven to 350°F (175°C). Transfer the mixture to a greased 9×13-inch baking dish and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and slightly crispy.
Paula Deen’s Southern Cornbread Dressing is a heartwarming addition to your Thanksgiving spread, bringing together the flavors and traditions of Southern cooking. This dish captures the essence of family gatherings and the joy of sharing a meal together. As the aroma of the baking dressing fills your kitchen, it will evoke memories of past celebrations and create new ones as family and friends come together to enjoy this beloved side dish. Serve it alongside your turkey and gravy, and let it be a reminder of the comfort and love that makes Thanksgiving truly special.
Paula Deen’s Garlic Mashed Potatoes
Paula Deen’s Garlic Mashed Potatoes are the epitome of comfort food, bringing creamy richness and a burst of flavor to your Thanksgiving table. Infused with roasted garlic and butter, this dish transforms the humble potato into a luxurious side that pairs beautifully with turkey and gravy. With a velvety texture and a hint of savory garlic, these mashed potatoes are sure to become a staple at your holiday gatherings, delighting your family and friends with every creamy bite.
Ingredients:
- 3 lbs russet potatoes, peeled and cubed
- 6 cloves garlic, peeled
- ½ cup unsalted butter, softened
- ½ cup heavy cream (or milk)
- Salt and pepper to taste
- Chopped chives or parsley (for garnish, optional)
Instructions:
- Boil the Potatoes and Garlic:
- In a large pot, combine the cubed potatoes and garlic cloves. Cover with water and add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
- Drain and Mash:
- Once cooked, drain the potatoes and garlic, returning them to the pot. Add the softened butter and begin mashing with a potato masher or electric mixer until smooth and creamy.
- Add Cream and Season:
- Gradually add the heavy cream (or milk) while continuing to mash until you achieve your desired consistency. Season with salt and pepper to taste.
- Serve:
- Transfer the mashed potatoes to a serving bowl and garnish with chopped chives or parsley, if desired.
Paula Deen’s Garlic Mashed Potatoes are a creamy, garlicky delight that elevates any Thanksgiving feast. The combination of smooth potatoes and rich garlic flavor creates a dish that’s both comforting and indulgent. As you serve these mashed potatoes, you’ll find that they quickly become a favorite among your guests, complementing the main dishes while also standing out on their own. Whether topped with gravy or enjoyed as-is, these mashed potatoes offer a delicious reminder of the warmth and love that characterize Thanksgiving gatherings.
Paula Deen’s Green Bean Casserole
Paula Deen’s Green Bean Casserole is a beloved classic that brings together the freshness of green beans and the creaminess of mushroom soup in a comforting, baked dish. Topped with crispy fried onions, this casserole adds both texture and flavor to your Thanksgiving meal. Its simplicity and rich taste make it an ideal side that appeals to all ages, ensuring that it remains a staple in holiday celebrations, embodying the spirit of togetherness and joy that defines the season.
Ingredients:
- 4 cups fresh green beans, trimmed and cut into 1-inch pieces (or 2 (15 oz) cans of green beans, drained)
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese (optional)
- 1 ½ cups crispy fried onions (divided)
- Salt and pepper to taste
Instructions:
- Prepare the Green Beans:
- If using fresh green beans, blanch them in boiling water for 3-5 minutes until bright green and tender-crisp. Drain and set aside.
- Combine Ingredients:
- In a large mixing bowl, combine the cream of mushroom soup, milk, soy sauce, garlic powder, salt, and pepper. Stir until smooth. Add the green beans and half of the crispy fried onions, mixing until well combined.
- Bake the Casserole:
- Preheat your oven to 350°F (175°C). Transfer the mixture to a greased 9×13-inch baking dish.
- If using, sprinkle the shredded cheddar cheese evenly over the top, followed by the remaining crispy fried onions.
- Bake for 25-30 minutes, or until the casserole is hot and bubbly, and the onions are golden brown.
Paula Deen’s Green Bean Casserole is a delightful addition to any Thanksgiving spread, combining the fresh taste of green beans with the rich, savory flavors of cream and spices. The crispy fried onions on top provide a satisfying crunch that contrasts beautifully with the creamy filling, making every bite a celebration of texture and flavor. This dish is not only simple to prepare but also allows you to share a comforting tradition with your loved ones, creating moments of laughter and connection around the table during the holiday season.
Paula Deen’s Pumpkin Pie with Whipped Cream
Paula Deen’s Pumpkin Pie with Whipped Cream is the quintessential dessert that brings the flavors of fall to your Thanksgiving table. This classic pie features a creamy, spiced pumpkin filling nestled in a flaky crust, creating a harmonious balance of sweetness and warmth. Topped with freshly whipped cream, this pie offers a delightful ending to your Thanksgiving meal, evoking feelings of nostalgia and celebration as family and friends gather to enjoy this beloved holiday tradition.
Ingredients:
- 1 (9-inch) pie crust (store-bought or homemade)
- 1 can (15 oz) pumpkin puree
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 large eggs
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Pie Crust:
- Preheat your oven to 425°F (220°C). If using a store-bought crust, place it in a 9-inch pie dish. If making from scratch, roll out your dough and fit it into the pie dish.
- Make the Pumpkin Filling:
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, cinnamon, ginger, nutmeg, cloves, eggs, evaporated milk, and vanilla extract. Whisk until smooth and well combined.
- Bake the Pie:
- Pour the pumpkin filling into the prepared pie crust. Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.
- Make the Whipped Cream:
- In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat until soft peaks form.
- Serve:
- Allow the pie to cool before slicing. Serve each slice with a generous dollop of whipped cream.
Paula Deen’s Pumpkin Pie with Whipped Cream is a timeless dessert that embodies the spirit of Thanksgiving. The creamy pumpkin filling, enriched with spices, evokes the warmth and nostalgia of the season, making it a cherished favorite among family and friends. As you serve this delightful pie, you create an opportunity for shared stories and laughter, reminding everyone of the importance of togetherness during the holidays. With each slice, you’re not just offering a dessert; you’re sharing a slice of tradition and love that brings the magic of Thanksgiving to life.
Paula Deen’s Sweet Potato Casserole with Marshmallows
Paula Deen’s Sweet Potato Casserole with Marshmallows is a decadent side dish that transforms the humble sweet potato into a rich and indulgent treat. This casserole features creamy, mashed sweet potatoes blended with butter, brown sugar, and vanilla, all topped with a generous layer of fluffy marshmallows that caramelize beautifully in the oven. Perfect for Thanksgiving, this dish balances sweetness and creaminess, making it a crowd-pleaser that appeals to both kids and adults alike.
Ingredients:
- 4 cups sweet potatoes, peeled and cubed
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 cups mini marshmallows
Instructions:
- Prepare the Sweet Potatoes:
- Preheat your oven to 350°F (175°C). In a large pot, boil the cubed sweet potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
- Mash the Sweet Potatoes:
- In a large mixing bowl, mash the sweet potatoes with a potato masher or electric mixer until smooth. Add the softened butter, brown sugar, granulated sugar, vanilla extract, cinnamon, and nutmeg. Mix until well combined and creamy.
- Transfer to Baking Dish:
- Spoon the sweet potato mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Add Marshmallows:
- Top the sweet potato mixture with mini marshmallows, covering the surface completely.
- Bake the Casserole:
- Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and bubbly.
Paula Deen’s Sweet Potato Casserole with Marshmallows is a delightful addition to any Thanksgiving feast, offering a unique combination of flavors and textures. The creamy, sweet filling paired with the toasted marshmallows creates a dish that’s both comforting and festive, embodying the spirit of the holiday season. This casserole not only serves as a delicious side but also sparks joy and nostalgia around the dinner table, reminding everyone of the cherished traditions that make Thanksgiving truly special.
Paula Deen’s Cornbread Dressing
Paula Deen’s Cornbread Dressing is a flavorful and comforting side dish that serves as a perfect complement to your Thanksgiving turkey. Made with homemade cornbread, sautéed vegetables, and aromatic herbs, this dressing offers a delightful balance of textures and flavors. It’s moist, savory, and deeply satisfying, making it a cherished recipe that captures the essence of Southern cooking. This dish not only enhances the holiday meal but also evokes memories of family gatherings and heartfelt conversations around the table.
Ingredients:
- 1 batch of Paula Deen’s cornbread (see below for recipe)
- 1 cup celery, diced
- 1 cup onion, diced
- ½ cup butter
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken broth
- 2 large eggs, beaten
Instructions:
- Make the Cornbread:
- Preheat your oven to 400°F (200°C). In a large bowl, combine 1 cup cornmeal, 1 cup buttermilk, 1/2 cup butter, and 1 large egg. Pour the mixture into a greased 9×9-inch baking dish and bake for 20-25 minutes or until golden brown. Let cool, then crumble into large pieces.
- Sauté Vegetables:
- In a skillet over medium heat, melt the butter. Add the diced celery and onion, cooking until softened, about 5-7 minutes. Stir in the sage, thyme, salt, and pepper.
- Combine Ingredients:
- In a large bowl, combine the crumbled cornbread, sautéed vegetables, chicken broth, and beaten eggs. Mix gently until well combined.
- Bake the Dressing:
- Transfer the dressing mixture to a greased 9×13-inch baking dish. Bake in the preheated oven for 30-35 minutes, or until the top is golden and slightly crispy.
Paula Deen’s Cornbread Dressing is a traditional Thanksgiving side dish that resonates with warmth and comfort. The combination of cornbread, sautéed vegetables, and aromatic herbs creates a depth of flavor that enhances any holiday meal. This dressing not only complements the turkey but also serves as a centerpiece of your Thanksgiving spread, bringing family and friends together for moments of joy and connection. As you gather around the table, this dish will undoubtedly become a favorite, reminding everyone of the love and tradition that defines Thanksgiving.
Paula Deen’s Pecan Pie
Paula Deen’s Pecan Pie is a classic dessert that embodies the flavors of the South, making it a must-have for Thanksgiving. This pie features a rich, gooey filling made with brown sugar, corn syrup, and toasted pecans, all nestled in a flaky, buttery crust. The delightful sweetness of the filling combined with the crunch of the pecans creates a perfect balance that leaves everyone wanting more. This dessert not only satisfies your sweet tooth but also brings a sense of nostalgia and tradition to your holiday celebrations.
Ingredients:
- 1 (9-inch) pie crust (store-bought or homemade)
- 1 cup corn syrup
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 4 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups pecan halves
Instructions:
- Prepare the Pie Crust:
- Preheat your oven to 350°F (175°C). If using a store-bought crust, fit it into a 9-inch pie dish. If making from scratch, roll out your dough and fit it into the dish.
- Make the Filling:
- In a large mixing bowl, whisk together the corn syrup, brown sugar, granulated sugar, eggs, melted butter, and vanilla extract until smooth.
- Add Pecans:
- Fold in the pecan halves, ensuring they are evenly distributed throughout the filling.
- Bake the Pie:
- Pour the filling into the prepared pie crust. Bake in the preheated oven for 50-60 minutes, or until the filling is set and the top is lightly browned.
- Cool and Serve:
- Allow the pie to cool completely before slicing. Serve with whipped cream or vanilla ice cream, if desired.
Paula Deen’s Pecan Pie is a delicious and iconic dessert that perfectly rounds out your Thanksgiving feast. The combination of a gooey filling and crunchy pecans offers a delightful contrast that makes each bite a celebration of flavors. This pie not only satisfies sweet cravings but also adds a touch of Southern charm to your holiday table. As you gather with loved ones to enjoy this sweet treat, you’ll create memories that will be cherished for years to come, embodying the spirit of Thanksgiving and the joy of sharing delicious food together.
Note: More recipes are coming soon!
