Corn and Challah Stuffing with Fried Sage

Sweet, dense challah bread combined with corn and sage makes for the perfect Thanksgiving stuffing!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 508 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Butter 2 baking sheets.

Step 2

Spread challah bread cubes onto prepared baking sheets. Drizzle cubes with 2 tablespoons olive oil and season with salt and pepper.

Step 3

Bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes. Transfer toasted cubes to a large bowl.

Step 4

Reduce oven temperature to 350 degrees F (175 degrees C). Butter a baking dish with 2 tablespoons unsalted butter.

Step 5

Cut corn kernels from the cob into a large bowl. Scrape corn juices from the cob into the bowl with the kernels.

Step 6

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.

Step 7

Stir corn mixture together with toasted bread cubes.

Step 8

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.

Step 9

Bake stuffing in the preheated oven until stuffing is cooked through and the top is toasted, 20 to 25 minutes.

Step 10

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.