Corn and Challah Stuffing with Fried Sage
Using challah in stuffing is a family secret. The sweet bread and the sweet corn in this recipe has been a favorite of ours since childhood!
- Serves: 6 persons
- 1(1 pound) loaf challah bread, cut into large cubes
- 2tablespoons extra-virgin olive oil
- salt and ground black pepper to taste
- 2tablespoons unsalted butter
- 3ears corn
- 2teaspoons extra-virgin olive oil
- 1small onion, diced
- 4cloves garlic, minced
- ½cup heavy whipping cream
- ½cup vegetable stock
- ½cup grated Parmesan cheese
- 2eggs, beaten
- ¼cup chopped fresh parsley, divided
- 2tablespoons butter
- 4fresh whole sage leaves
Step 1Preheat oven to 400 degrees F (200 degrees C). Butter 2 baking sheets.
Step 2Spread challah bread cubes onto prepared baking sheets. Drizzle cubes with 2 tablespoons olive oil and season with salt and pepper.
Step 3Bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes. Transfer toasted cubes to a large bowl.
Step 4Reduce oven temperature to 350 degrees F (175 degrees C). Butter a baking dish with 2 tablespoons unsalted butter.
Step 5Cut corn kernels from the cob into a large bowl. Scrape corn juices from the cob into the bowl with the kernels.
Step 6Heat 2 teaspoons olive oil in large skillet over medium heat. Cook and stir onion and garlic in hot oil until soft, 5 to 10 minutes. Add corn, pinch salt, and pinch pepper; cook and stir until corn softens, about 2 minutes.
Step 7Stir corn mixture together with toasted bread cubes.
Step 8Whisk cream, vegetable stock, Parmesan cheese, eggs, 2 tablespoons parsley, pinch salt, and pinch pepper together in a bowl. Pour cream mixture into bread mixture and stir until completely combined. Transfer bread mixture to the prepared baking dish.
Step 9Bake stuffing in the preheated oven until stuffing is cooked through and the top is toasted, 20 to 25 minutes.
Step 10Melt 2 tablespoons butter in a small skillet over medium heat. Cook whole sage leaves in hot butter until butter is slightly brown and sage leaves are crispy, 1 to 2 minutes. Transfer leaves to a paper towel to drain. Crumble sage leaves and remaining 2 tablespoons parsley over stuffing.