Dolly Parton turns 80 today. Born in 1946 in Sevier County, Tennessee, the country music icon built a legendary career with hits like “Jolene” and “9 to 5,” and became known for her philanthropy through the Imagination Library.
To mark the milestone, Tennessee Governor Bill Lee signed a proclamation designating January 19, 2026, as Dolly Parton Day in Tennessee, according to Action 5 News in Memphis. And beyond her music legacy, Parton has another fan-favorite reputation: her love of classic comfort food.
In 2006, she published her first cookbook, “Dolly’s Dixie Fixin’s: Love, Laughter, and Lots of Good Food,” where she explained why traditional Southern cooking has always mattered so much to her.
“I still like to try new foods as often as I can. But when it comes to cooking for myself, my husband Carl, and my great big extended family, which numbers in the hundreds these days, what we really want to eat is what comforts us most: good, hearty food rooted in Mama’s cooking and those country gatherings of my childhood. It’s the food from those Mom and Pop joints that welcome you in as if you’re family. We really just want food that is lovingly made and joyfully served up. Around here, that’s what we call Dixie Fixin’s,” she said at the time.
In honor of her birthday, here’s a look at several of her most popular, cozy recipes.
Stampede Soup Is a Cozy Holiday Favorite
This creamy, comforting soup starts with a simple base and builds flavor quickly. Begin by melting butter in a large saucepan, then add flour, garlic powder, onion powder, white pepper, and salt. Stir until well combined, then simmer for about 1 minute to thicken slightly.
Next, whisk in chicken broth and mixed vegetables. Let the soup simmer for five minutes, then mash the vegetables with a potato masher to reach your preferred texture. After that, stir in the half-and-half and continue simmering for another five minutes.
Once it’s finished, taste and season as needed, then serve with rolls, cornbread, or biscuits.
Dolly Parton’s Chicken and Dumplings’ Is a Classic Comfort Dish
When Parade asked Parton what her specialty dish was, she immediately said, “Chicken and dumplings. It’s all country cooking.” And Dolly herself was kind enough to share her recipe with us, so you can make her favorite comfort classic at home.
Instead of starting with a roux or cream sauce, the base uses water, salt, a whole peeled onion, leftover celery leaves, and an entire chicken.
The recipe has also been tied to her long-running reputation for loving classic country cooking — the kind of food that feels like it belongs on the table during the colder months.
Dolly Parton’s 5-Layer Dinner Makes Weeknight Cooking Simple
This casserole-style recipe is built for ease. Start by gathering lean ground beef, russet potatoes, onions, chopped tomatoes (canned or fresh), and green bell peppers. Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
Prep the ingredients by peeling and thinly slicing the potatoes and onions, and chopping the bell peppers and tomatoes if using fresh. Cook the ground beef in a hot skillet until no pink remains.
Layer the sliced potatoes in the dish first, drizzle with olive oil, and season with salt and pepper. Add the cooked beef, then layer on the onions, tomatoes, and bell peppers, seasoning each layer as you go. Cover tightly with aluminum foil and bake for two hours.
Coleslaw Comes Together With a Tangy, Creamy Dressing
This slaw starts with a head of green cabbage, shredded or minced into small pieces, and placed into a large bowl. Add finely minced onion, grated carrot, diced bell pepper, and a tablespoon of minced dill pickle (or relish, if you prefer).
For the dressing, combine mayonnaise, sweet pickle juice, white vinegar, sugar, salt, and black pepper. Whisk it in a separate bowl first, then pour it over the vegetables.
Toss everything until the cabbage and vegetables are fully coated, then cover and chill for about 15 minutes before serving. It’s a classic side that fits right in next to comfort food, holiday plates, or anything fresh off the stove.
