Yield: 12 to 16 servings
Prep Time: 1 hr
Cook Time: 40 min
Fancy stuffing for foodies...
1/3 cup + 1/4 cup salted butter, divided
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/3 cup granulated white sugar
1 Tablespoon baking powder
1 1/2 teaspoon salt
5 1/4 cups milk
8 large eggs
4 ounces dried porcini mushrooms
2 medium leeks, halved lengthwise, rinsed well, white and light green parts thinly sliced
3 cloves garlic, minced
2 medium shallots, minced
4 whole fresh sage leaves, minced
12 ounces baguette or similar French bread, cut into 1/2-inch cubes (day old is best)
10 ounces gorgonzola cheese crumbles
1. Preheat oven to 350°F. Butter two 9x13-inch baking dishes. Set aside. In a small saucepan over low heat, melt 1/3 cup butter. Set aside and cool slightly.
2. In a large bowl, combine flour, cornmeal, sugar, baking powder and 1/2 teaspoon salt. Stir in 1 1/4 cups milk, 2 eggs, and melted butter. Pour batter into a buttered baking dish and bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Let cool and then cut cornbread into bite-size pieces.
3. Meanwhile, in a small bowl, soak porcini in 1 1/4 cups hot water for 15 minutes. With a slotted spoon, transfer porcini to a cutting board and roughly chop. Reserve porcini and soaking liquid.
4. Melt remaining 1/4 cup butter in a large frying pan over medium-high heat. Add leeks, garlic, shallots, porcini, sage and remaining 1 teaspoon salt. Cook, stirring, until leeks and shallots are soft, about 5 minutes. Carefully pour in porcini liquid, leaving behind any grit at the bottom of the bowl.
5. In a very large bowl, whisk together remaining 4 cups of milk and 6 eggs. Stir in leek mixture. Add baguette cubes and stir. Add cornbread cubes and fold gently to mix. Transfer to second buttered baking dish and break gorgonzola into small pieces while scattering over the top. Bake until set, about 40 minutes. Let sit 5-10 minutes before serving.
*Make-ahead tip: prepare the stuffing through step 4 up to one day before serving. Cover bread cubes and cornbread and store at room temperature; cover and chill the leek-porcini mixture, then bring to room temperature on the day of serving and before continuing with step 5.
Source: RecipeGirl.com (via Sunset)