Corn and Sage Stuffing Recipe

This Corn and Sage Stuffing Recipe will be sure to impress holiday guests with its delicious combination of French bread, green pepper and poblano chile.


| December 2012


Award-winning chef Bradley Ogden presents his first cookbook in over a decade. Holiday Dinners with Bradley Ogden (Running Press, 2011) includes 150 cherished recipes for a range of winter holidays—Thanksgiving, Christmas and New Year’s — in one delicious guide for making the most memorable meals for the most special occasions. Try making this corn and sage stuffing recipe from the section “Thanksgiving Feast.” 

You can purchase this books from the GRIT store: Holiday Dinners with Bradley Ogden.

With little additional effort, making your own bread cubes yields delicious results. For even cooking, chop the vegetables uniformly, into about 1/4-inch pieces.

Makes 6 to 8 Servings  



8 tablespoons (1 stick) unsalted butter plus 2 tablespoons
1 1/2 cups turkey stock, divided
3 ears corn, husks and silk removed
3 large eggs
2 medium yellow onions, chopped (about 2 cups)
2 stalks celery, chopped (about 1 cup)
1 small green bell pepper, chopped (about 1/4 cup)
1 small poblano chile, finely chopped (about 2 tablespoons)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 1/2 cups crusty day-old French bread, cut into 1-inch pieces
2 1/2 cups cornbread, cut into 1-inch pieces
1/3 cup chopped flat-leaf parsley
3 tablespoons finely chopped sage
2 teaspoons finely chopped fresh thyme
1/4 cup finely chopped chives

Adjust an oven rack to second lowest position and heat the oven to 375°F. Grease a large baking dish with the 2 tablespoons of butter and add 1/2 cup of the turkey stock; set aside.







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