Now let’s start by gathering your ingredients for the cornbread. You’ll need the following items:

• 2 cups self-rising cornmeal
• 1 cup self-rising flour
• 1 stick softened butter
• ¼ cup vegetable oil
• 1½ cups buttermilk
• 4 eggs

This is a classic Southern cornbread recipe, and it’s very easy to make.

While the oven is pre-heating to 350˚F, combine the cornmeal and flour in a large bowl. In a separate bowl, combine the remaining ingredients. Then, mix your wet ingredients into the dry ingredients until fully incorporated.

Pour the batter into a prepared 13x9x2 casserole dish and bake until golden brown, approximately 25 minutes. Let it cool before crumbling the cornbread into a bowl and setting it aside to be used later in the dressing.

If you prefer, you can use your own favorite cornbread recipe, but it’s important that you not use a sweetened cornbread, as that will drastically change the flavor profile of this dressing.

Once your cornbread is ready, gather the rest of the ingredients for the dressing:

• 1 pound bulk breakfast sausage
• 2 sticks butter
• 3 chicken bouillon cubes
• 4-5 stalks chopped celery
• 1 large sweet onion, chopped
• 8 green onions, chopped, using both the white and green parts
• 3 tablespoons chopped parsley
• 2 cloves garlic, finely chopped
• 3-4 cups chicken stock (you’ll add a bit at a time)
• salt, to taste
• pepper, to taste
• 4 eggs, lightly beaten

To get started on the dressing, brown the sausage for 5 minutes over medium heat. Then, remove the sausage from the pan, leaving some of the drippings behind.

Add the butter to the pan with the drippings, letting it melt, before adding the chicken bouillon, celery, and sweet onion, cooking until the celery and onion are translucent—this should take around 5 to 10 minutes. Then stir in the green onions, garlic, and parsley, cooking for another 2 to 3 minutes.

Now pour the sausage, the veggie mixture, and some of the chicken stock over the cooled cornbread, gently folding so as not to break up the cornbread and sausage further. Continue adding chicken stock until it’s your desired moistness—keep in mind that as it bakes, it will dry out some, so make it a little wetter than you might think. Add salt and pepper to taste.

Then, pull some of the mixture out to combine with the beaten eggs before mixing it all back together. Adding the eggs last ensures you can safely taste the dressing to ensure your seasonings are correct.

Now pour the dressing into a greased 13x9x2 baking dish and bake at 350˚F for 45 to 60 minutes, until the dressing is cooked through. If you’re worried about over-browning, add tinfoil towards the end.

A homemade Southern cornbread dressing with sausage may be a labor of love, but you’ll surely have a table full of thankful guests once they get a scoop of this Southern favorite next to their turkey and taters.

Will you be making a homemade dressing this Thanksgiving? Will you be making this one? Let us know in the comments below!

The post How to Make Paula’s Southern Cornbread Dressing Recipe with Sausage appeared first on Paula Deen.

Now, if you’re all about tradition, you can’t go wrong with a good ol’ Simple Roast Turkey recipe. It’s golden, juicy, and just waiting for some cornbread dressing and gravy. But if you’re looking to shake things up this year, how about trying a non-traditional turkey recipe, like Paula’s Rum-Glazed Turkey or even a Roasted Turkey with a Maple-Cranberry Glaze? They both feature a rich, sweet finish that’ll have folks going back for seconds… and thirds.

Feeling adventurous? If you’ve never had Deep-Fried Turkey, you just don’t know what you’re missing! It’s crispy, flavorful, and cooks up faster than you can say “bless your heart.” Just be sure to read these helpful tips before diving into deep-frying!

Lastly, if you’re cooking for a smaller crowd, a Stuffed Turkey Breast is just the ticket—easy to serve, mighty impressive, and you won’t be drowning in turkey sandwiches for weeks.

No matter which way you carve it, there’s a Thanksgiving turkey recipe for every table and every taste. We’ve got plenty more options to try—be sure to check ‘em all out below. So warm up that oven (or fryer) and let’s give thanks the most delicious way we know how!

What’s your family’s favorite turkey tradition? Let us know in the comments!

The post Paula’s 9 Best Thanksgiving Turkey Recipes appeared first on Paula Deen.

You’ll need the following ingredients:

• 4 quarts water
• 1 (10¾-oz) can condensed cream of celery or cream of chicken soup
• 1 teaspoon Paula Deen’s House Seasoning
• 2 chicken bouillon cubes
• 2 bay leaves
• 1 large onion, chopped
• 3 ribs celery, chopped
• 1 (2½-lb) chicken
• 2 cups all-purpose flour mixed with 1 teaspoon salt
• ¾ cup ice water
• 2 tablespoons corn starch (optional)

You’ll start with the homemade chicken broth. Be sure to cut the chicken up, but leave the skin on—you’ll remove the skin and bones later, but in the meantime, they add a lot of flavor! Add the chicken, celery, onion, bay leaves, bouillon, and House Seasoning to a large stock pot with four quarts of water. Cook it at a low boil for 30 to 45 minutes, until the meat starts falling off the bones. At that point, you can remove the skin and bones, along with the bay leaves. Return the skinned and de-boned chicken back to the pot.

While the chicken is boiling, start prepping the dumplings.

Put the flour and salt mixture in a mixing bowl, form a bowl in the flour, and start adding a little dribble of ice water to the center of it. Using your hands, work the water, flour, and salt mixture from the center of the bowl to the sides of the bowl, adding a bit more water at a time until all the flour is incorporated. The batter should feel tough at this point.

Now, start to knead the dough and form it into a ball. Flour your counters or dough board and use a rolling pin to roll it until it’s 1⁄8-inch thick. The dough will be firm, and you should be sure to work from the center when rolling. Set the dough aside to air dry for a few minutes.

Once your dumplings are prepped and you’ve returned the chicken to the pot, you’ll add the condensed soup to the stock pot, letting it continue to boil. It’s your choice whether you prefer cream of celery or cream of chicken soup—both create a thick, creamy, and flavorful base for your chicken & dumplings. At this time, you can decide if you want a thicker stock. If you do, create a slurry by combining the cornstarch with ¼ cup of water. Add this slurry to the stock.

Now, return to your dumpling dough, cutting them into 1-inch-wide strips. Add the dumplings to the pot one at a time to prevent sticking. Do not stir after the dumplings have been added to the pot. Instead, shake the pot gently in a circular motion until the dumplings are submerged.

Cook the dumplings until the dumplings float and are no longer doughy. This should take approximately 3 to 4 minutes, but be sure not to overcook them. Once they’re finished, you’re ready to serve!

Making a Southern chicken and dumplings recipe from scratch is a labor of love, but after just one bite, you’ll realize why it’s worth it!

Of course, that doesn’t mean there aren’t great shortcuts if you really need them. Instead of starting the dumplings from scratch, you can swap out the dough by using 3 cups of Paula Deen Original Recipes Mix combined with 1½ cups of buttermilk. Then roll out the dough and cut into strips. You can also purchase frozen dumplings in most supermarkets if you don’t have time to make them yourself. In fact, even Paula uses frozen dumplings at times!

If you want to see the Queen of Southern Cuisine make her Southern chicken & dumplings recipe for herself, you can watch her here.

Have you tried making Paula’s recipe from scratch or do you employ some shortcuts, like store-bought dumplings? Let us know in the comments below!

The post How to Make Paula’s Famous Southern Chicken and Dumplings Recipe appeared first on Paula Deen.

With the year winding down, we’re once again recapping our year in food—namely the recipes you loved most through the year! So as we bid farewell to 2024 and usher in 2025, let’s revisit the 10 most popular recipes of 2024 on PaulaDeen.com.

Did your favorite Paula Deen recipe make the list of her most popular of 2024? Are there any surprising upsets or recipes you feel should have made the top 10? Let us know in the comments below!

The post Top 10 Recipes of 2024 appeared first on Paula Deen.

So in celebration of the end of one year and the beginning of the next, we’re once again recapping the 10 most popular recipes of 2023 on PaulaDeen.com. There’s just no better time to reflect on the most-loved recipes of the year!

Were there any surprises in 2023’s top 10? Are you shocked by any recipes that didn’t make the list? Do you see your favorite Paula Deen recipe in our top 10 for 2023? Let us know all that and more in the comments below!

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So to cap off another wonderful year, we’re continuing on with our end-of-year tradition in sharing the 10 most popular recipes of 2022 on PaulaDeen.com. It’s the perfect time of year to reflect on those most-loved recipes of the year, don’t you think?

Were there any surprises in 2022’s top 10? Did your favorite Paula Deen recipe make the top 10 for 2022? Share with us in the comments below!

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Ok, let’s address the elephant in the room—we know what you’re thinking. “Pork chops are tough!” “Pork chops are dry!” Well, not anymore, folks! These healthy pork chop recipes are not your grandmama’s pork chops. Years ago, the direction on this classic weeknight dinner was to cook pork all the way through to avoid getting trichinosis. But that “wisdom” has been debunked! Now you should just aim for an internal temperature of 145˚F. We highly recommend using a meat thermometer because pork chops can be very easy to overcook, which is what can cause them to be dry and tough. Once you cook these healthy pork chop recipes to the correct temperature, you may be surprised at just how succulent a pork chop can be!

Does your family love a good pork chop? What’s your favorite way to eat them? Will you be skipping the fried pork chops for one of these healthy pork chop recipes? Let us know all that and more in the comments below.

The post Healthy Pork Chop Recipes appeared first on Paula Deen.

First of all, chicken tends to get a lot of credit for being the inexpensive meat option, but pork is often even more economical than chicken! We’re always game for a cheap and easy dinner—aren’t you?

Plus, each cut of pork is so very different. From a pork tenderloin to a pork shoulder and ground pork sausage to a pork chop, it’s incredible how vastly different they taste.

And as we mentioned earlier, pork and rice recipes are found the world over, which means it’s a versatile combo, and a universally tasty one at that. It works in every type of cuisine from Japanese to Mexican and everything in between. Truly, could we love pork and rice recipes any more than we do? We don’t think so!

From a fabulous dirty rice recipe to a wonderful pork and rice casserole recipe, your family is sure to love these pork and rice recipes as much as our families do. What’s your favorite pork and rice recipe? Will you be making any of the pork and rice recipes we shared below? Let us know in the comments, friends!

The post Pork and Rice Recipes appeared first on Paula Deen.

Want to know how to make the world’s best homemade pancakes? Follow our tips and tricks, and you’ll have a plate full of delicious, light, and fluffy pancakes on the breakfast table in no time.

Measure Precisely

Like with all baked goods recipes, you’ll need to measure your pancake ingredients precisely. We follow the dip and sweep method when measuring—dip your dry measuring cup into the dry ingredient, overfill, then use a butter knife to sweep the excess away. Adding too much or too little flour will result in a batter that is either too thick or too thin. You want the batter to spread to a ¼-inch thickness once poured on your griddle, so it cooks evenly and all the way through.

Don’t Over-Mix

When you’re mixing wet and the dry ingredients together, be careful not to over-mix. Lumps are actually a good thing with pancake batter—they help to make a lighter and fluffier pancake. A smooth, lump-free batter will produce dense, doughy pancakes.

Use a Ladle

We like to use a ¼-cup sized ladle to make evenly sized pancakes.

Moderate Heat

The pan or griddle should be hot, but not hot enough that the pancakes burn on the outside and stay raw and runny on the inside. A moderate to medium-low heat works best to make evenly golden-brown pancakes. Don’t forget to preheat the pan for a few minutes before starting and adjust as necessary as you cook, never turning up the heat past medium.

Use a Mix of Butter and Oil

Use a neutral oil, like canola or vegetable, and a clean paper towel to wipe the griddle down. (Don’t add too much oil—you don’t want the pancakes to fry!) Then, lightly brush a small amount of melted butter on for that delicious buttery taste. After each batch, wipe down the griddle, and refresh the oil and butter.

Know When to Flip

You’ll know when to flip the cake once you see bubbles form on the outer ring of the pancake. Flip too soon and you’ll end up with a pale cake; flip too late and it’ll be charred.

Mixin’ and Fixin’

Add your favorite mix-ins after the pancake is already cooking on the griddle for even distribution. We like to sprinkle blueberries over the tops of our pancakes, but chocolate chips, bananas, and nuts are some of our other favorites.

Super Fluffy

For light and fluffy pancakes, separate the eggs, and beat the egg whites to stiff peaks to fold into the batter. This trick keeps the pancakes light and airy.

Make Ahead (but not too far ahead!)

If you don’t own a large pancake griddle, or you’re feeding a crowd, you can make your pancakes in batches. Hold on a wire rack over a rimmed sheet tray in a 200-degree oven for up to 30 minutes. Be careful not to leave them on much longer than that or they may begin to dry out.

To Top It Off

We love to top our pancakes with soft butter, maple syrup, and confectioners’ sugar. And nothing beats a homemade berry sauce!

Do we have you hungry yet? Paula has some great homemade pancake recipes for you to try! Do you have any tips or tricks? Let us know in the comments below!

The post Homemade Pancake Recipes, Tips, and Tricks appeared first on Paula Deen.

In what has become something of a tradition here at PaulaDeen.com, we’re celebrating the end of 2021 and the beginning of 2022 with a look back at the top 10 most popular recipes on the site.

Did your favorite Paula Deen recipe make the top 10 for 2021? Let us know in the comments below!

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