Corn and Sage Stuffing Recipe

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Making your own bread cubes for this Corn and Sage Stuffing Recipe is easy to do and yields delicious results.
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With preparation schedules, sample menus and instructive sidebars, chef Bradley Ogden takes the guesswork out of holiday dinner preparation so that you can spend less time in the kitchen and more time with the family.

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.

Stand the corn upright inside a large bowl and, using a paring knife, carefully cut the kernels from the corn cob, then use the back of a butter knife to scrape off any pulp remaining on the cobs; you should have about 1 1/2 cups of corn. Set aside.

In a small bowl, combine the eggs and the remaining cup of turkey stock; mix well. Set aside.

Melt the butter in a medium saucepan over medium heat. Add the onions, celery, green peppers, chiles, salt, and pepper; cover. Cook, stirring occasionally, until the onions are tender and translucent, 5 to 8 minutes.

Transfer the vegetable mixture into a large bowl; add the French bread, cornbread, parsley, sage, thyme, chives, corn, and egg mixture; toss gently until moistened and combined. Place the stuffing into the prepared baking dish and cover; if you don’t have a cover for the baking dish, you can cover the dish with parchment paper and aluminum foil. (Recipe can be made up to a day ahead at this point and stored in the refrigerator until needed.)

Place the baking dish onto a sheet pan. Bake for 45 minutes; uncover and bake another 45 minutes, or until the crust is golden brown.

NOTE: If you only have fresh bread available, adjust an oven rack to the middle position and heat the oven to 250°F. Spread the bread cubes in a single layer on a rimmed baking sheet. Bake until thoroughly dried but not browned, about 30 minutes, stirring halfway through the baking time.

Learn about chef Bradley Ogden’s passion for holiday dinners in Holiday Dinners: A Cooking Philosophy.

Recipes reprinted with permission from Holiday Dinners with Bradley Ogden © 2011 by Bradley Ogden, Running Press, a member of the Perseus Book Group.Buy this book from our store: Holiday Dinners with Bradley Ogden.

Published on Dec 7, 2012

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