Fried Sage Corn and Challah Stuffing

Ingredients 0/14

Step 1

Warm your oven to 400°F (200°C) and greasing two baking sheets with butter. Spread the challah bread cubes evenly on the sheets, drizzle them with olive oil, and sprinkle with a little salt and pepper. Pop them in the oven for about 5 to 7 minutes until they’re nicely toasted and golden. Once done, transfer the cubes to a big bowl.

Step 2

Turn the oven down to 350°F (175°C) and butter a baking dish with about 2 tablespoons of unsalted butter. Next, cut the corn kernels off the cob and scrape any juices into a bowl. Heat a couple of teaspoons of olive oil in a large skillet over medium heat, then sauté the onion and garlic until they’re soft and fragrant, around 5 to 10 minutes. Add the corn kernels along with a pinch of salt and pepper, cooking for another couple of minutes until the corn softens.

Step 3

Mix the sautéed corn and onion mixture into the toasted bread cubes. In a separate bowl, whisk together the cream, vegetable stock, Parmesan, eggs, parsley, and a little salt and pepper. Pour this creamy mixture over the bread and corn, stirring everything together until it’s well combined. Transfer this mixture into your buttered baking dish.

Step 4

Bake the stuffing for about 20 to 25 minutes, or until it’s heated through and the top is golden and crisp. While that’s cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Fry the whole sage leaves in the butter until they’re crispy and the butter turns a light brown, which should take just a minute or two. Drain the sage on some paper towels, then crumble the leaves and sprinkle them along with the remaining parsley over the finished stuffing before serving.