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Bread extra-virgin olive oil salt unsalted butter corn extra-virgin olive oil onion garlic heavy whipping cream vegetable stock Parmesan cheese eggs fresh parsley butter sage
Viewed: 57 - Published at: 4 years agoIngredients
- 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
- 1/2 cup heavy whipping cream
- 1/2 cup vegetable stock
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 cup chopped fresh parsley, divided
- 2 tablespoons butter
- 4 fresh whole sage leaves
Method
- 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.
