A family tradition involves stuffing with bread. Since we were young, we have loved this recipe’s sweet bread and sweet corn.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
- 2 teaspoons extra-virgin olive oil
- 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
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Butter 2 baking sheets.
- Spread challah bread cubes onto prepared baking sheets. Drizzle cubes with 2 tablespoons olive oil and season with salt and pepper.
- Bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes. Transfer toasted cubes to a large bowl.
- Reduce oven temperature to 350 degrees F (175 degrees C). Butter a baking dish with 2 tablespoons unsalted butter.
- Cut corn kernels from the cob into a large bowl. Scrape corn juices from the cob into the bowl with the kernels.
- 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.
- Stir corn mixture together with toasted bread cubes.
- 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.
- Bake stuffing in the preheated oven until stuffing is cooked through and the top is toasted, 20 to 25 minutes.
- 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.
- If you prefer a softer stuffing, use a large, deep baking dish and cover with aluminum foil. For a crispier stuffing, use a more shallow dish and leave uncovered.
Nutrition Facts
| Calories | 508 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 13 g |
| Sodium | 580 mg |
| Sugars | 4 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This dish was delicious! Took quite a bit of prep and we used quite a few dishes but it sure is good. Will use less onion next time.