Ingredients
- 1 (1 pound) loaf challah bread, cut into large cubes
- 2 tablespoons extra-virgin olive oil
- salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 3 ears corn
- 1 small onion, diced
- 4 cloves garlic, minced
- ½ cup heavy whipping cream
- ½ cup vegetable stock
- ½ cup grated Parmesan cheese
- 2 eggs, beaten
- ¼ cup chopped fresh parsley, divided
- 2 tablespoons butter
- 4 fresh whole sage leaves
Why This Dish Is Worth Trying
Best Cooking Tips
- Fry the sage leaves in hot oil just until crispy to avoid bitterness.
- Toast the corn lightly before adding it to deepen its natural sweetness.
Step 1
Gently heat your oven to 400°F. Butter two baking sheets, then spread the challah bread cubes out on them. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Pop them in the oven and toast until they’re golden and crisp, about 5 to 7 minutes. Once done, transfer the toasted bread to a large bowl.
Step 2
Turn the oven down to 350°F and butter a baking dish with a couple of tablespoons of butter. Next, cut the kernels off the corn cobs, making sure to scrape any juices into the bowl with the kernels.
Step 3
Heat some olive oil in a skillet over medium heat, then sauté the onion and garlic until they soften and smell amazing, around 5 to 10 minutes. Add the corn, season lightly with salt and pepper, and cook for another couple of minutes until the corn is tender.
Step 4
Stir the cooked veggies into the bowl with your toasted bread. In a separate bowl, whisk together cream, vegetable stock, Parmesan, eggs, chopped parsley, and a bit of salt and pepper. Pour this mixture over the bread and corn, stirring gently so everything gets nicely combined. Transfer the whole mixture into your buttered baking dish.
Step 5
Bake it in the oven for about 20 to 25 minutes, until the stuffing is set and the top has a lovely toasted crust.
Step 6
While that’s baking, melt some butter in a small skillet over medium heat. Fry the sage leaves in the butter until they get crispy and the butter turns a little brown, just a minute or two. Drain the sage on a paper towel, then crumble it along with the remaining parsley over the top of your stuffing before serving.
