Stuffing Panzanella With Cranberry Vinaigrette
Published Nov. 25, 2020
- Total Time
- 30 minutes, plus overnight chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil, plus more for greasing the pan
- 3cups leftover stuffing
- ¼cup pepitas (or another seed or chopped nut)
- 2tablespoons olive oil
- 3tablespoons homemade, jarred or canned cranberry sauce
- 2teaspoons Dijon mustard
- 2teaspoons apple cider vinegar
- Kosher salt and freshly ground black pepper
- 5ounces shaved crunchy vegetables, such as radish, fennel, celery, cauliflower or carrot (about 2 lightly packed cups)
- 1medium, ripe pear, halved lengthwise, cored and thinly sliced
- 4ounces assorted crisp-tender greens, such as endive, radicchio, escarole, watercress, arugula, Little Gem or butter lettuce, torn if large (about 6 lightly packed cups)
For the Stuffing Croutons
For the Cranberry Vinaigrette
For the Salad
Nutritional analysis per serving (6 servings)
347 calories; 24 grams fat; 4 grams saturated fat; 2 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 5 grams protein; 513 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start the stuffing croutons: Using olive oil, grease a 9-by-5-inch loaf pan, then line it with parchment paper, covering the bottom and 2 long sides with one sheet, creasing into the corners to ensure a snug fit. If the stuffing is cold, warm in the microwave for 1 minute, or covered in 350-degree oven for 15 minutes.
- Step 2
Put the stuffing into the prepared loaf pan and press into a 1-inch layer using an offset spatula or the 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 couple cans of beans — to weigh it down. Chill overnight.
- Step 3
Prepare the cranberry vinaigrette: In a medium nonstick or cast-iron skillet over medium heat, cook the pepitas in the 2 tablespoons olive oil, stirring frequently, until the seeds puff and lightly toast, 3 to 5 minutes. Remove from heat.
- Step 4
In a large bowl, whisk together the cranberry sauce, mustard, vinegar and a big pinch of kosher salt. Scrape in the pepitas and oil, and whisk to combine. Season the vinaigrette to taste with salt and pepper. Set aside.
- Step 5
Cook the stuffing croutons: To the same skillet, add 1 tablespoon olive oil and heat over medium-high. (The stuffing needs to be cooked hot and fast or it will stick and fall apart.) While the pan heats up, lift the stuffing out of the loaf pan and onto a cutting board. Cut the chilled stuffing into 1-inch cubes.
- Step 6
Add the stuffing cubes to the hot skillet and cook until crisp and golden brown underneath, 1 to 2 minutes. Using a spatula or 2 spoons, flip the cubes, which will have sucked up all the oil, then drizzle them with the remaining 1 tablespoon olive oil. Cook on the second side until browned, 1 to 2 minutes. (No need to fry on more than two sides; the croutons are delicate and could fall apart.) Remove pan from heat.
- Step 7
Add the shaved vegetables and pear to the large bowl with the vinaigrette and toss to coat. Add the tender greens and gently toss to combine. Divide the salad across plates, top with stuffing cubes and serve right away.
Private Notes
Comments
I read this recipe and kept it in mind for a light Friday lunch, so did Steps 1 & 2 when was putting away Thanksgiving leftovers. I used radishes, celery, carrots, Asian pear, and a Granny Smith apple on romaine and radicchio with some diced leftover turkey. The dressing is sooo good. I overdid it on the greens (2 heads romaine and 1/2 head of radicchio), and had to triple the dressing. I used salted sunflower seeds so omitted the kosher salt. Thanks for the lovely customizable recipe.
The cranberry vinaigrette is fantastic. When I first read the recipe I was skeptical but gave it a try. I used homemade cranberry sauce (the sauce had ample sugar in it) so I reduced the honey to a teaspoon and increased the olive oil by 1/2 a tablespoon. Awesome outcome. I may have to stock canned cranberry sauce just to make this vinaigrette during the summer.
Vinaigrette was delicious and very easy to make! Definitely make sure you leave the stuffing in the fridge at least overnight and packed tightly or the croutons won't hold their shape. Will make it again!
Excellent and appreciated since I always make way too much of a pretty rich stuffing including chestnuts, sausage, neck meat, apples, cranberries - the light crunchiness (carrot, fennel, celery) and tart dressing were a perfect balance. Don’t worry about stuffing cubes coming apart in the pan - it’s the crunchy bits that are the best! You could get away with just frying up some looser stuffing and compressing it with spatula tin pan like a big hash brown. The only modification we made was in serving size as this whole recipe made two main course lunch salads which were devoured down to the last crumb.
I did not make this recipe. But it inspired me to fry the leftover stuffing in lots of olive oil, and then toss it on the leftover salad with a teaspoon of leftover cranberry sauce and a little salt and vinegar. Made my Friday morning!
I've not really got a reason to make stuffing right now-Canadian Turkey Day is over-but I think I'll make one so I can make this salad. It sounds really good.