Corn and Challah Stuffing with Fried Sage

Preheat oven to 400 degrees F (200 degrees C). Lightly butter two baking sheets.

Spread challah bread cubes onto the prepared baking sheets. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.

Bake in the preheated oven until toasted and lightly golden brown, 5-7 minutes. Transfer to a large bowl and let cool slightly.

Reduce oven temperature to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons unsalted butter.

In a large bowl, cut the corn kernels from the cobs. Scrape the cobs with the back of your knife to extract the milky juices; add these juices to the bowl with the kernels.

Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened and fragrant, 5-10 minutes. Add the corn kernels, a pinch of salt, and a pinch of pepper; cook, stirring occasionally, until the corn is tender-crisp, about 2 minutes.

Add the corn mixture to the toasted bread cubes and toss gently to combine.

In a separate bowl, whisk together the heavy cream, vegetable stock, Parmesan cheese, eggs, 2 tablespoons parsley, a pinch of salt, and a pinch of pepper. Pour the cream mixture over the bread mixture and stir gently until evenly moistened.

Transfer the stuffing mixture to the prepared baking dish. Spread evenly.

Bake in the preheated oven until the stuffing is cooked through, the top is golden brown, and a knife inserted into the center comes out clean, 20-25 minutes.

While the stuffing is baking, melt 2 tablespoons butter in a small skillet over medium heat. Add the whole sage leaves and cook until the butter is lightly browned and the sage leaves are crispy, 1-2 minutes. Transfer the sage leaves to a paper towel-lined plate to drain.

Once the stuffing is out of the oven, crumble the fried sage leaves over the top, along with the remaining 2 tablespoons parsley. Serve hot.