Delicious Corn and Challah Stuffing with Crispy Fried Sage

This mouthwatering Corn and Challah Stuffing with Fried Sage is a perfect addition to your Thanksgiving or holiday feast. The combination of sweet corn, soft challah bread, savory herbs, and the aromatic flavor of fried sage creates a delightful blend of flavors. This recipe is easy to prepare and will impress your guests with its unique twist on traditional stuffing. Serve it alongside roasted turkey or as a side dish for any special gathering. Get ready to savor every bite of this delectable stuffing!

Ingredients

• 8 cups challah bread, cut into 1-inch cubes
• 2 cups frozen corn kernels
• 1 large onion, diced
• 4 stalks celery, diced
• 4 cloves garlic, minced
• 1/2 cup unsalted butter
• 1/4 cup fresh sage leaves, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten

Directions

1. Preheat your oven to 375°F (190°C).
2. Spread the challah bread cubes on a baking sheet and toast them in the oven for about 12-15 minutes until golden brown and crispy. Set aside.
3. In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and minced garlic. Cook for about 5-6 minutes until the vegetables are softened.
4. Add the corn kernels to the skillet and cook for another 2-3 minutes to heat through.
5. Stir in the chopped sage, thyme, salt, and black pepper. Cook for an additional 1-2 minutes to release the flavors.
6. In a large mixing bowl, combine the toasted challah cubes and the vegetable mixture from the skillet.
7. Pour the chicken or vegetable broth over the mixture and toss gently to combine. Make sure all the bread cubes are moistened.
8. Add the beaten eggs to the bowl and mix well until everything is evenly coated.
9. Transfer the stuffing mixture to a greased 9x13-inch baking dish.
10. Cover the dish with foil and bake in the preheated oven for 30 minutes.
11. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
12. While the stuffing bakes, prepare the fried sage leaves. Heat about 1/4 cup of vegetable oil in a small skillet over medium-high heat.
13. Carefully add the sage leaves to the hot oil and fry them for about 20-30 seconds until crispy.
14. Remove the fried sage leaves from the oil and place them on a paper towel to drain excess oil.
15. Once the stuffing is done baking, remove it from the oven and garnish with the crispy fried sage leaves.
16. Serve the Corn and Challah Stuffing with Fried Sage warm and enjoy!

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