I Spoke to *The* Dolly Parton About Her New Line of Frozen Dinners (and Tasted Them All)

• What It Is: fried beef patty and mashed potatoes with country-style gravy, seasoned green beans and smoky bacon
• Dolly Says: “Country fried steak, everybody loves. That’s something I didn’t eat growing up that I actually started eating after I moved to Nashville, when you’d find it in restaurants and things, but I love it. From the day I had it, I loved it because I love gravy.”

Just by looking at them, I could tell the mashed potatoes were ridiculously thick and creamy. (In her own words, Parton “has never met a spud she didn’t like.”) They have a very rustic feel to them, thanks to their simple seasoning and bits of diced potato in the mash. Of course, because I heated the dinner in the microwave, the breading on the beef patty was only somewhat crisp; however, it’s also oniony and well-seasoned without being excessively salty. The meat is mostly tender, but there are a few chewy, fatty bits throughout. As for the green beans, which aren’t my favorite in general, the bacon imparts a touch of smoke to them that I quite enjoy.

• What It Is: white meat chicken, dumplings and vegetables in a creamy stew sauce
• Dolly Says: “I love sauces and gravies, so of course, chicken and dumplings. Always good. Yes, I’m always eating that anywhere.”

The first thing I noticed about this gem was its herby aroma, courtesy of plenty of thyme. Personally, I love chicken and dumplings, and this iteration is very heavy on the latter. I love how savory and toothsome the dumplings taste and feel. I wouldn’t mind more vegetables, but aside from the quantity, they’re tender without being mushy and offer a pop of color. As for the poultry, it’s evenly seasoned, tender and plentiful.

• What It Is: tender beef and vegetables in Southern-style gravy
• Dolly Says: “I think the pot roast is great. Everybody loves good pot roast. Everybody cooks that when company’s coming over. You know, when the preacher’s going to come and eat with you [or a] special occasion.”

This one is *so* saucy, y’all. I love the acidity of its smell, which I assume comes from modest doses of salted whiskey and chardonnay in the gravy. The veggies—carrots, onions, celery and potatoes—are plentiful, and I love the look of the skin-on red potatoes. The beef is super savory, deeply flavorful and a touch salty. I like that it offers a bit of resistance without being full-on chewy. The gravy is peppery, oniony and thick, begging to be paired with rice, bread or mashed potatoes, IMO. I like that it has a touch of sweetness to contrast the subtle acidity, too.

• What It Is: shrimp with cheddar grits, cherry tomatoes and scallions in spicy sauce
• Dolly Says: “We didn’t have much shrimp…up in my Southern part, in the mountains and all, but we did have grits. This is something I learned to love, with Louisiana friends and a lot of people that cooked [with] a lot of love…It’s got a kick to it. It’s got a bite.”

It smells jammy and tangy from the tomatoes and very well-seasoned, like garlic and paprika. The shrimp and tomatoes are a bit sparse compared to the photo on the box, but that doesn’t take away from the lush, toothsome texture of the grits. They’re soul-soothing and cheesy—surprising for a frozen meal. The tomatoes and scallions offer spring-inspired flair to the dish, while the shrimp, albeit small, are tender and not rubbery, even after a stint in the microwave.