Cornbread and Gorgonzola Dressing:
This recipe is definitely not your mainstream dressing recipe. It’s a little more gourmet than others. I like to refer to it as the dressing that adults who love food will enjoy. Picky adults usually don’t like gorgonzola cheese. Or some people just don’t prefer it. There is 10-ounces of gorgonzola cheese in the recipe, so the flavor is definitely there. This recipe is for people who like gorgonzola cheese!
When would be a good time to serve this recipe?
This dressing is a special one. I’d save it for a holiday dinner- like Christmas, Thanksgiving or Easter. If you’re into Entertaining, you might consider serving it at a dinner party too. It’s one of those great side dishes that will likely be a big hit.
What ingredients will you need to make Cornbread and Gorgonzola Dressing:
You probably have many of the ingredients called for in this recipe already in your refrigerator or pantry (things like butter, flour, cornmeal, sugar, milk, eggs and garlic). Items you’ll need to pick up at your market include gorgonzola cheese, dried porcini mushrooms, baguette, shallots, leeks and fresh sage. Part of those ingredients will create a cornbread that you’ll bake to be used in this Cornbread and Gorgonzola Dressing. All of those ingredients and flavors combined will be fabulous!
How do you make Cornbread and Gorgonzola Dressing?
In this recipe, you’ll begin by baking up a simple cornbread. Dried porcini mushrooms are soaked in hot water, which creates an amazing mushroom broth. The mushrooms are sauteed with leeks, shallots, sage and garlic. And then that mushroom broth combined with eggs and milk is used to bring everything together- cornbread cubes, sauteed veggies, chunks of baguette, gorgonzola cheese. It’s spooned into a casserole dish and baked until golden and set (about 40 minutes).
Can this recipe be prepared ahead of time?
Yes, this Cornbread and Gorgonzola Dressing recipe may be prepared ahead of time. You’ll prepare the stuffing through step 2 up to one day before serving (see the recipe card below). 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 3.
What’s the difference between dressing and stuffing?
It’s pretty simple, really. The difference is how they’re prepared. Stuffing is defined as a mixture to stuff another food- usually some kind of poultry. Dressing is generally cooked in a pan outside of the main dish. I have plenty of stuffing recipes, if you’re interested in checking out those. And another dressing favorite is my Dressing with Apples, Bacon and Caramelized Onions.
