This focaccia bread pudding with mushrooms and goat cheese got good reviews from [ital] Planet Cheese [end ital] readers last year so I’m bringing it back for an encore. If you’re ready to change up your Thanksgiving dressing, or need a vegetarian alternative, please give it an audition. It’s crusty and custardy, with soft nuggets of goat cheese, sweet leeks and toasty bits on top.
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Of course I like cornbread dressing with roast turkey. What native Texan doesn’t? But I like this focaccia bread pudding more. The focaccia soaks up most of the custard, so it’s soft in the center but crunchy on top. I add sauteed leeks and wild mushrooms (crimini work fine) and a generous sprinkle of herbes de Provence. Creamy nuggets of goat cheese fill in the gaps. If you’re open to a newcomer on your Thanksgiving table, I hope you’ll give this luscious side dish a try.
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