THE RECIPE JOURNAL · Side Dish
Corn-Challah Stuffing Enhanced with Fried Sage
This comforting stuffing combines the sweet, tender flavors of corn with the rich, aromatic touch of crispy fried sage. It’s the perfect side dish to elevate any holiday meal with a unique twist.
FROM THE KITCHEN • Corn-Challah Stuffing Enhanced with Fried Sage
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Breaded Chicken Snacks
Something delicious to watch next.
01
Step 1
Start by heating your oven to 400°F. Butter two baking sheets, then spread out the challah bread cubes on them. Drizzle with olive oil and sprinkle some salt and pepper over the top. Pop the trays in the oven and toast the bread for about 5 to 7 minutes, just until it’s lightly browned and crispy. Once done, transfer the cubes to a big mixing bowl.
02
Step 2
Turn the oven down to 350°F and butter a baking dish with a couple of tablespoons of unsalted butter. Cut the corn kernels off the cob and scrape any juices into a bowl to keep all that fresh flavor.
03
Step 3
Heat a little olive oil in a large skillet over medium heat, then sauté the onion and garlic until they’re soft and fragrant, about 5 to 10 minutes. Add the corn kernels with a pinch of salt and pepper, cooking for another couple of minutes until the corn softens.
04
Step 4
Mix the warm corn mixture with the toasted bread cubes. In a separate bowl, whisk together the cream, vegetable stock, Parmesan, eggs, chopped parsley, and some salt and pepper. Pour this over the bread and corn, stirring it all together until everything’s well coated. Spread the mixture into your buttered baking dish.
05
Step 5
Bake the stuffing for 20 to 25 minutes until it’s set and the top turns golden and a bit crispy. While it’s baking, melt butter in a small pan over medium heat and fry the sage leaves until the butter starts to brown and the leaves get nice and crispy, just a minute or two. Drain the sage on a paper towel, crumble it, and sprinkle it along with the remaining parsley over the finished stuffing before serving.
Why you’ll love it
This dish combines the sweet, soft texture of challah bread with the earthy flavor of fried sage, creating a unique twist on traditional stuffing. The corn adds a subtle sweetness and a bit of texture, making each bite interesting and satisfying.
How to serve
This stuffing pairs beautifully with roasted poultry, especially turkey or chicken. It also works well as a side for pork dishes or vegetarian mains. Serve warm and garnish with extra fried sage for a lovely presentation.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in the oven at a low temperature to keep it moist. You can also freeze the stuffing for up to two months; thaw overnight in the fridge before reheating.
