Corn and Challah Stuffing with Fried Sage

Name: Corn and Challah Stuffing with Fried Sage
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Jewish
Ingredients: 2 Tbsps butter; 454 grams challah bread, cut into large cubes; 3 ears corn; 2 eggs, beaten; 59 milliliters chopped fresh parsley, divided; 4 cloves garlic, minced; 6 servings salt and ground black pepper to taste; 118 milliliters heavy whipping cream; 2 teaspoons extra-virgin olive oil; 1 small onion, diced; 118 milliliters grated Parmesan cheese; 4 fresh whole sage leaves; 118 milliliters vegetable stock

Corn and Challah Stuffing with Fried Sage might be a good recipe to expand your side dish collection. One portion of this dish contains roughly 15g of protein, 19g of fat, and a total of 423 calories. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 50 minutes. If you have eggs, parmesan cheese, salt and ground pepper, and a few other ingredients on hand, you can make it. This recipe is typical of Jewish cuisine.

Instructions

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

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Butter

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Baking Sheet

Oven

Spread challah bread cubes onto prepared baking sheets.

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Challah

Spread

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Baking Sheet

Drizzle cubes with 2 tablespoons olive oil and season with salt and pepper.

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Salt And Pepper

Olive Oil

Bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes.

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Bread

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Oven

Transfer toasted cubes to a large bowl.

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Bowl

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

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Butter

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Baking Pan

Oven

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

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Corn

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Bowl

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.

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Olive Oil

Garlic

Onion

Cooking Oil

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Frying Pan

Add corn, pinch salt, and pinch pepper; cook and stir until corn softens, about 2 minutes.

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Pepper

Corn

Salt

Stir corn mixture together with toasted bread cubes.

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Bread Cubes

Corn

Whisk cream, vegetable stock, Parmesan cheese, eggs, 2 tablespoons parsley, pinch salt, and pinch pepper together in a bowl.

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Parmesan

Vegetable Stock

Parsley

Pepper

Cream

Egg

Salt

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Whisk

Bowl

Pour cream mixture into bread mixture and stir until completely combined.

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Bread

Cream

Transfer bread mixture to the prepared baking dish.

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Bread

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Baking Pan

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

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Stuffing

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Oven

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.

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Sage