Give thanks with Paula's best-ever feast

Enjoy the blessings of the season with so-easy takes on Southern favorites from Paula Deen Southern Cornbread Stuffing

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Simple Roast Turkey

Seasoned butter rubbed over the skin before roasting ensures Paula's stunning centerpiece turns out extra moist and juicy

Heat oven to 375°F. Set rack in large roasting pan. In small bowl, stir together butter, parsley, thyme, rosemary, salt and pepper; reserve.

Place turkey, breast side up, on rack in roasting pan; tuck wings under bottom of bird. Sprinkle cavity with salt and pepper. Place onion, celery, carrot and garlic inside cavity. If desired, using kitchen string, truss turkey. Using hands, rub outside of turkey all over with reserved butter mixture.

Roast turkey until meat thermometer inserted in thickest part of thigh away from bone registers 170°F and juices run clear when pierced with fork, about 4 hrs. Transfer to platter. Tent turkey loosely with foil and let rest 20 min. before carving.

Servings: 15. Active time: 15 min. Total time: 4 hrs., 35 min.

Cranberry-Orange Relish 

This sweet side is extra fruity with citrus juice

In pot, mix 12 oz. cranberries, 1/2 cup brown sugar, 2 tsp. grated orange zest, ½ cup orange juice, 1 tsp. cinnamon and ½ tsp. kosher salt; over medium-high heat, bring to a boil. Reduce heat; cook, stirring, until mixture thickens, 20 min. Stir in 1/4 cup toasted sliced almonds and 1/4 cup chopped pecans. Let cool. Cover; chill 4 hrs.

Servings: 8. Active time: 30 min. Total time: 4 hrs., 30 min.