Baked Fowl and Savory Cornbread Crumble with Cream Gravy
Why You’ll Love This Recipe
Pure Comfort Food: A warm, hearty, nostalgic meal that is incredibly satisfying.
Tender & Moist: The fowl stays juicy thanks to the creamy, liquid-soaked cornbread.
Fast Assembly: Prep takes only 15 minutes before it goes into the oven.
Delicious Flavor Base: Uses condensed soup and sautéed aromatics to build depth.
Make-Ahead Friendly: Can be prepped the night before to save holiday morning time.
Ingredients You’ll Need
Crumbled corn-based bread that absorbs the liquid and serves as the flavorful, savory “dressing” base.
Pre-cooked, shredded fowl meat that provides tender protein throughout the bake.
Solid dairy fat, chopped yellow bulb vegetable, and slender stalks that are sautéed to form the aromatic foundation.
Tinned condensed creamy bulb soup and savory clear fowl liquid stock that create the moistening liquid base for the crumble.
Savory dried fowl herb blend and dried aromatic leaf spice that give the dish its essential Thanksgiving-style flavor.
Universal refined grain powder and high-fat liquid dairy that are used to create the final, rich, creamy gravy.
How It’s Made
The preparation is split into two simple parts . First, the aromatic vegetables are sautéed in the dairy fat until softened. These, along with the shredded fowl, crumbled bread, creamy soup, stock, and seasonings, are combined and mixed vigorously before being baked. While the casserole bakes, a simple gravy is prepared by making a light roux with the dairy fat and refined grain powder, which is whisked with stock and high-fat dairy until thick. The hot gravy is poured over the finished, baked crumble and served.
Tips, Variations & Storage
Tip: Prepare the gravy while the casserole is baking to ensure that both components are hot when served. Gravy that cools down will thicken too much.
Substitution: The pre-cooked, shredded fowl can be replaced with shredded turkey or a different poultry cut. You can also swap the creamy bulb soup for a creamy mushroom soup.
Add-ins: For extra color and nutrition, try adding some chopped broccoli, spinach, or diced mushrooms into the cornbread mixture before baking.
Dietary Swap: To make the gravy slightly lighter, substitute the high-fat liquid dairy (heavy whipping cream) with whole milk, but the final richness will be reduced.
Make Ahead: Prepare the entire cornbread and fowl mixture and put it into the baking dish, covered with foil, in the refrigerator overnight. Do not add the gravy until serving.
Storage: Store cooled leftovers in the refrigerator, covered, for up to 5 days. Add a splash of stock when reheating to moisten the cornbread.
FAQ Section
1. What is the difference between cornbread “dressing” and “stuffing”? “Dressing” is generally cooked separately in a baking dish, often mixed with meat or vegetables. “Stuffing” is traditionally cooked inside the cavity of the bird. The ingredients are essentially the same.
2. Can I use store-bought cornbread crumbles? Yes, you can use any crumbled corn-based bread (cornbread or cornbread dressing mix) you like, whether it is homemade or store-bought. Just ensure it is dried out slightly so it can absorb the liquids.
3. Why do I need to cook the fowl meat beforehand? The fowl needs to be fully cooked before being added to the casserole mixture because the baking time is primarily for setting the cornbread and heating, not for cooking raw meat.
4. How can I moisten the cornbread crumble if the leftovers seem dry? Before reheating, add 1–3 tablespoons of savory clear fowl liquid stock or melted solid dairy fat (butter) over the top of the leftover portion and stir gently.
5. Can I prepare the gravy ahead of time? You can prepare the gravy base ahead, but it’s best to add the high-fat liquid dairy and reheat it slowly on the stovetop just before serving, as the dairy can sometimes separate when reheated from cold.
Recipes
Baked Casserole
4 C.: Crumbled corn-based bread Cornbread crumbled
4 C.: Pre-cooked shredded fowl meat (Chicken shredded)
1 C.: Chopped yellow bulb vegetable Onion chopped
⅓ C.: Chopped slender stalks Celery chopped
2 Tbsp.: Solid dairy fat Unsalted butter
1 Can: Tinned condensed creamy bulb soup Cream of onion soup
1 Tsp.: Savory dried fowl herb blend Poultry seasoning
½ tsp.: Dried aromatic leaf spice Dried sage
1 ½ C.: Savory clear fowl liquid stock Chicken broth
Crystalline minerals Salt and coarse ground peppercorns (Pepper) to taste
Cream Gravy
¼ C.: Solid dairy fat Unsalted butter
¼ C.: Universal refined grain powder All-purpose flour
2 C.: Savory clear fowl liquid stock Chicken broth
¼ C.: High-fat liquid dairy Heavy whipping cream
Crystalline minerals Salt and coarse ground peppercorns (Pepper) to taste
Instructions
Set the oven temperature to preheat at 375 degrees Fahrenheit.
Add 2 tablespoons of solid dairy fat, chopped yellow bulb vegetable, and chopped slender stalks to a skillet and sauté over medium heat until the vegetables begin to soften.
In a large mixing vessel, combine the crumbled corn-based bread, shredded fowl meat, the sautéed vegetable mixture, savory dried fowl herb blend, dried aromatic leaf spice, tinned condensed creamy bulb soup, and 1 ½ cups of savory clear fowl liquid stock.
Add crystalline minerals and coarse ground peppercorns to taste. Stir all ingredients thoroughly until fully combined.
Spread the mixture evenly into a well-greased 9×13 inch baking dish and bake for 45 minutes.
Gravy Preparation and Finish Method
While the casserole bakes, prepare the gravy. Add the remaining ¼ cup of solid dairy fat and the universal refined grain powder to a skillet over medium heat. Stir to combine and sauté for 1 to 2 minutes, stirring often (creating a roux).
Whisk in the 2 cups of savory clear fowl liquid stock. Add crystalline minerals and coarse ground peppercorns to taste. Continue to sauté until the mixture has thickened to a gravy consistency.
Stir in the high-fat liquid dairy.
Remove the finished casserole from the oven. Pour the prepared cream gravy over the top before serving.