Keyword cornbread and gorgonzola dressing, cornbread dressing, dressing recipe
1 1/2cupsall purpose flour
1/3cupgranulated white sugar
1 1/4 cupsmilk
4ouncesdried porcini mushrooms
1/4cup (1/2 stick)butter
2mediumleeks(halved lengthwise, rinsed well, white and light green parts thinly sliced)
4wholefresh sage leaves,minced
12ouncesbaguette or French bread,cut into 1/2-inch cubes (day old is best)
10ouncesGorgonzola cheese crumbles
Preheat the oven to 350°F. Butter two 9x13-inch baking dishes.
MAKE THE CORNBREAD:
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 the batter into a buttered baking dish and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool and then cut cornbread into bite-size pieces.
PREPARE THE DRESSING:
Meanwhile, in a small bowl, soak the porcini mushrooms in 1 1/4 cups hot water for 15 minutes. With a slotted spoon, transfer the mushrooms to a cutting board and roughly chop. Save the chopped mushrooms AND their soaking liquid.
Melt 1/4 cup butter in a large frying pan over medium-high heat. Add the leeks, garlic, shallots, porcini, sage and salt. Cook, stirring, until the leeks and shallots are soft, about 5 minutes. Carefully pour in the porcini liquid, leaving behind any grit at the bottom of the bowl.
In a very large bowl, whisk together remaining 4 cups of milk and 6 eggs. Stir in the leek mixture. Add the baguette cubes and stir. Add the cornbread cubes and fold gently to mix. Transfer to the second buttered baking dish and scatter the gorgonzola crumbles over the top. Bake until set, about 40 minutes. Let sit 5 to 10 minutes before serving.
Make-ahead tip: prepare the dressing through step 2 up to one day before serving. Cover the 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 3.