Ultimate Thanksgiving: Challah Corn Stuffing
St Innocent Pinot Noir Momtazi 2008
Patz & Hall Pinot Noir Sonoma Coast 2009
Ingredients (6 servings)
8 ears corn OR 4 cups frozen corn kernels, thawed
1 tablespoon olive oil
1 lb ground chorizo
1 onion, diced (1 cup)
4 garlic cloves, minced
½ teaspoon red pepper flakes
1 teaspoon fresh thyme, minced
1 large loaf challah bread
½ cup heavy cream
2 cups chicken stock
½ cup grated parmesan cheese
Salt/black pepper, to taste
If using fresh corn: Using a sharp knife, remove corn kernels from the cob into a large bowl. Using the back of your knife, scrape the natural juices off the cob into the bowl. Set aside.
If using frozen (thawed) corn: In a large bowl, using a fork mash about 1/3 of the kernels, releasing their juices.
In a large saucepan over medium-high heat, add olive oil. Add chorizo and brown, about 5 minutes. Remove and drain on a paper towel.
To the chorizo renderings, add onions and garlic. Cook until translucent, 3-4 minutes. Add corn and reduce heat to low. Add heavy cream and a pinch of salt and pepper. Cook until thick and creamy, about 30 minutes. Add cooked chorizo and stir to combine. Taste and season with salt and pepper, accordingly.
While corn is cooking, preheat oven to 300 degrees. Cut challah into ½ inch cubes and spread onto two cooling racks, placed on two baking sheets. Bake 20-25 minutes, until dry and lightly toasted. Remove from oven and increase temperature to 350.
Combine corn mixture, challah and chicken stock in a large bowl then pour into a buttered baking dish (you may need two, depending on size of your dishes). Cover dish(es) with aluminum foil and bake for 20 minutes. Remove foil, add parmesan and bake another 20 minutes until golden brown.