There’s something sacred about Thanksgiving—the way families gather, stories are shared, and gratitude fills the air alongside incredible aromas drifting from the kitchen. Chef Paul understood this deeply. He believed the holiday table should overflow with flavors as bold and generous as the love that brings people together.
This year, honor that spirit with a Thanksgiving feast inspired by Chef Paul’s legendary approach to holiday cooking. From his iconic showstopper centerpieces to sides bursting with Louisiana soul, every dish celebrates what made Chef Paul’s cooking unforgettable: layers of flavor, thoughtful seasoning, and the kind of food that creates lasting memories around the table.
Turducken
For those ready to take on Chef Paul’s most ambitious creation, the Turducken stands as the ultimate Thanksgiving centerpiece. Featured in his Always Cooking! cookbook, this show-stopping dish became the stuff of legend. It was served at K-Paul’s Louisiana Kitchen only once a year—on Thanksgiving Eve—and loyal fans would book their tables weeks ahead to be part of the tradition.
A true culinary marvel, the Turducken layers a chicken stuffed inside a duck stuffed inside a turkey, delivering three meats and three distinct dressings in every slice. Cornbread, andouille sausage, and shrimp dressings fill the spaces between the birds, each one seasoned with a combination of Meat Magic®, Poultry Magic®, Seafood Magic®, and Vegetable Magic®.
This dish requires time, patience, and a team of willing hands—but the payoff is pure Magic that will leave your guests speechless.
Duck & Cornbread Stuffed Chicken with Turkey Gravy
If the full Turducken feels like too much of an undertaking, these individual portions capture the same inspired flavors in a more manageable format. Tender chicken breasts are stuffed with duck meat and crumbled cornbread, creating mini-Turduckens that deliver serious impact without the all-day commitment. Poultry Magic® seasons both the filling and the chicken, while a rich turkey gravy made with stock and brown sugar brings everything together with deep, savory richness.
Andouille Sausage Dressing
This is dressing the Louisiana way—bold, savory, and impossible to resist. Ground andouille sausage browns with onions, celery, and bell peppers before being seasoned with Meat Magic® and Magic Pepper Sauce®. French breadcrumbs soak up chicken stock and rendered drippings from the sausage, creating a texture that’s perfectly moist and flavorful. Baked until golden on top, this dressing works beautifully on its own or as stuffing for poultry or pork chops—and guests always ask for seconds.
Green Bean Casserole
This isn’t your standard green bean casserole. Fresh green beans are blanched until perfectly crisp-tender, then folded into a luxurious cream sauce made with heavy cream, sautéed mushrooms, and Magic Creole Seasoning®. Topped with shredded mozzarella and crispy fried shallots, this casserole emerges from the oven bubbling and absolutely irresistible.
K-Paul’s Mashed Potatoes
These are the mashed potatoes that made K-Paul’s Louisiana Kitchen famous—creamy, decadent, and worth every calorie. Yukon gold potatoes are processed until silky smooth, then blended with butter and heavy cream before being seasoned with Vegetable Magic®, Meat Magic®, or Magic Seasoning Salt®. The secret is in the technique—mix just until perfectly smooth, then add in the seasoning at the very end. Never overmix.
Roasted Delicata Fall Salad
Bring color and freshness to your Thanksgiving spread with this stunning autumn salad. Delicata squash half-moons are tossed with olive oil and Vegetable Magic®, then roasted until golden and caramelized. The sweet, nutty squash tops Boston bibb lettuce and peppery arugula, dressed with a bright Lemon Vinaigrette. Pomegranate seeds and goat cheese or feta cheese add tartness and creamy tang.
Caramelized Onion & Red Wine Cranberry Sauce
Chef Paul believed cranberry sauce deserved more than the can. This sophisticated version combines fresh cranberries with caramelized onions, red wine, brandy, and maple syrup, elevated by Sweetie Magic® for balanced sweetness. Apple cider vinegar adds brightness that cuts through rich holiday meats, and it’s delicious served hot, cold, or at room temperature.
Sweet Potato Pecan Pie Squares
End your feast with these show-stopping dessert bars adapted from Chef Paul’s original Louisiana Kitchen cookbook. A buttery pastry crust holds two distinct layers: smooth sweet potato filling made with Sweetie Magic® and cream, topped with a classic pecan pie filling studded with pecans and cinnamon. Served with a dollop of Chantilly Cream, these bars combine two beloved Southern desserts into one irresistible creation.
This Thanksgiving, let Chef Paul’s legacy inspire your table. Each dish in this menu reflects his belief that great seasoning transforms good cooking into something unforgettable—the kind of meal that becomes part of your family’s story. With his Magic Seasonings at the heart of every recipe, you’re not just serving dinner. You’re creating a feast worth remembering.