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!

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

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

508 calories; protein 14.2g 28% DV; carbohydrates 48.1g 16% DV; fat 29.8g 46% DV; cholesterol 154mg 51% DV; sodium 580.2mg 23% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/18/2018
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. Read More