
I Made Joanna Gaines’ Friendsgiving Casserole, and Suddenly My Kitchen Felt Like the Magnolia Table
The author explores Joanna Gaines' Friendsgiving Casserole, a dish Gaines describes as a favorite among her children and a go-to for new mothers or families in need of a hot meal. Despite its name, the casserole is presented as a versatile comfort food suitable beyond the Friendsgiving season, offering ease of preparation and broad appeal, even to picky eaters. The recipe, originating from Gaines' 2020 cookbook *Magnolia Table: A Collection of Recipes for Gathering, Volume 2*, diverges from a traditional stuffing by incorporating crumbled baguette pieces on top of the creamy chicken mixture, rather than mixed in, allowing them to meld with the sauce and create a delightful texture.
The preparation involves four main steps: drying baguette pieces in a low oven for about an hour until crisp; creating a rich cream sauce by sautéing minced yellow onion and celery in butter, then adding garlic, flour, and seasonings before whisking in heavy cream to a simmer; assembling the casserole by layering shredded cooked chicken breast, sour cream, the cream sauce, and the dried bread pieces in a baking dish, then drizzling a butter and chicken broth mixture over the bread; and finally, baking the casserole uncovered for 30 minutes at 325°F, followed by 3-4 minutes under the broiler to crisp the top. Garnish with black pepper, green onions, or parsley, and serve warm, optionally with cranberry sauce.
Several tips are offered to streamline the cooking process and enhance the dish. Store-bought shortcuts are encouraged for ingredients like baguettes, chicken stock or broth, rotisserie chicken, and cranberry sauce, saving significant time. For those inclined to make their own, Joanna Gaines' recipe for Holiday Cranberry Sauce is provided, featuring cranberries, orange juice, sugar, cinnamon stick, and orange zest. Guidance on efficiently shredding cooked chicken is also included, suggesting either cooling the chicken to handle and shredding with two forks, or using an electric hand mixer for boneless, skinless pieces.
The recipe is highly customizable; sourdough bread can substitute for baguette, vegetable or mushroom stock for chicken stock, and leftover turkey for chicken, especially during Thanksgiving. Various fresh herbs like sage or chives can be used for garnish. The casserole yields 8 to 10 servings, and leftovers can be refrigerated for 3 to 5 days and reheated until thoroughly warm. The author, initially skeptical of casseroles, finds Gaines' recipe to be a standout, praising its flavor and texture. The creamy sauce made from scratch and the buttery, crisp bread topping contribute to a satisfying dish that can evoke nostalgic feelings of home-cooked meals. Paired with a side salad or roasted vegetables and a bottle of red wine, the Friendsgiving Casserole is recommended for year-round enjoyment with loved ones.
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