Corn And Challah Stuffing With Fried Sage

Ingredients

• Servings: 6
• 1 (1 pound) loaf challah bread, cut into large cubes
• 2 tablespoons extra-virgin olive oil
• salt and ground black pepper to taste
• 2 tablespoons unsalted butter
• 3 ears corn
• 2 teaspoons extra-virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1/2 cup heavy whipping cream
• 1/2 cup vegetable stock
• 1/2 cup grated parmesan cheese
• 2 eggs, beaten
• 1/4 cup chopped fresh parsley, divided
• 2 tablespoons butter
• 4 fresh whole sage leaves

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). butter 2 baking sheets.
• spread challah bread cubes onto prepared baking sheets. drizzle cubes with 2 tablespoons olive oil and season with salt and pepper.
• bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes. transfer toasted cubes to a large bowl.
• reduce oven temperature to 350 degrees f (175 degrees c). butter a baking dish with 2 tablespoons unsalted butter.
• cut corn kernels from the cob into a large bowl. scrape corn juices from the cob into the bowl with the kernels.
• heat 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.
• stir corn mixture together with toasted bread cubes.
• whisk 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.
• bake stuffing in the preheated oven until stuffing is cooked through and the top is toasted, 20 to 25 minutes.
• melt 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.