Stuffing Panzanella with Cranberry Vinaigrette

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Source: Nancy Cieslak


    Stuffing Croutons

  1. 2 T olive oil, plus more for greasing the pan
  2. 3 c leftover stuffing
  3. Cranberry Vinaigrette

  4. 1/4 c pepitas
  5. 2 T olive oil
  6. 3 T homemade, jarred or canned cranberry sauce
  7. 2 t Dijon mustard
  8. 2 t apple cider vinegar
  9. salt to taste
  10. pepper to taste
  11. Salad

  12. 5 oz shaved crunchy vegetables, such as radish, fennel, celery, cauliflower or carrot (about 2 lightly packed cups)
  13. 1 medium, ripe pear, halved lengthwise, cored and thinly sliced
  14. 4 oz assorted crisp tender greens, such as endive, radicchio, escarole, watercress, arugula, or butter lettuce (about 6 lightly packed cups)


    Stuffing Croutons, part 1

  1. Using olive oil, grease a 9x5 inch loaf pan,then line it with parchment paper, covering the bottom and 2 long sides with one sheet, creasng into the corners to ensure a snug fit. If the stuffing is cold, warm in the microwave for 1 minute.
  2. Put the stuffing into prepared loaf pan and press into 1 inch layer using an offset spatula or back of a spoon. Fold the parchment over, covering the top of the stuffing, and press firmly with your hands, tightly compacting the stuffing. If you have a second loaf pan of the same size, use that to pack down the stuffing and set something heavy on top, like a few cans of beans, to weigh it down. Chill overnight.
  3. Cranberry Vinaigrette

  4. In a medium nonstick or cast iron skilet over medium heat, cook the pepitas in the 2 T olive oil, stirring frequently, until the seeds puff and lightly toast, 3 50 5 minutes. Remove from heat.
  5. In a large bowl, whisk together the cranberry sauce, mustard, vinegar, and a pinch of salt. Set aside
  6. Stuffing Croutons, part 2

  7. To the same skillet, add 1 T olive oil and heat over medium high heat. (The stuffing needs to be cooked hot and fast or it will stick and fall apart.)
  8. While the pan heats up, lift the stuffing out of the loaf pan and onto a cutting board. Cut the chilled stuffing in to 1 inch cubes.
  9. Add the stuffing cubes to the hot skillet and cook until crisp and golden brown underneath, 1 to 2 minutes.
  10. Drizzle the tops of the stuffing cubes with the remaining 1 Tolive oil, and flip the cubes over.
  11. Cook on the second side until browned, 1 to 2 minutes.
  12. Remove pan from heat.
  13. Salad

  14. Add the shaved vegetables and pear to the large bowl with the vinaigrette and toss to coat.
  15. Add the tender greens and gently toss to combine.
  16. Divide the salad across plates, top with stuffing cubes and serve right away.

Picture of Recipe

Stuffing Panzanella with Cranberry Vinaigrette - Picture of Recipe
Serves: 3 to 4
Prep Time: 30 minutes, overnight chill
Cook Time: 5 minutes
Course: Salad
Type of Food: Vegetarian
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Stovetop
Themes/Holidays: Thanksgiving

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