Corn and Challah Stuffing with Fried Sage

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 400 degrees F (200 degrees C). Butter 2 baking sheets.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Spread challah bread cubes onto prepared baking sheets. Drizzle cubes with 2 tablespoons olive oil and season with salt and pepper.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes. Transfer toasted cubes to a large bowl.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Reduce oven temperature to 350 degrees F (175 degrees C). Butter a baking dish with 2 tablespoons unsalted butter.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Cut corn kernels from the cob into a large bowl. Scrape corn juices from the cob into the bowl with the kernels.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Stir corn mixture together with toasted bread cubes.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': '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.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Bake stuffing in the preheated oven until stuffing is cooked through and the top is toasted, 20 to 25 minutes.'}

10. 10

    {'id': 'step_9', 'step': 10, 'text': '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.'}

📊 Nutrition Facts

Per serving (6 servings total)