Corn and Challah Stuffing with Fried Sage

Using challah in stuffing is a family secret. The sweet bread and the sweet corn in this recipe has been a favorite of ours since childhood!

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.

Per Serving: 508 calories; protein 14.2g; carbohydrates 48.1g; fat 29.8g; cholesterol 154mg; sodium 580.2mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do more often .