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Winter Panzanella with Stuffing Croutons

Winter Panzanella with Stuffing Croutons

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Stuffing salad still counts as salad, right?


  • 4 cups (firmly packed) leftover stuffing, torn into bite-size pieces
  • ¼ cup fresh grapefruit juice
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 red or white endive, cut in half crosswise, leaves separated
  • 1 small Treviso radicchio or any other chicory, cored, torn into 2-inch pieces
  • 1 sweet-tart apple (such as Pink Lady), cored, halved, thinly sliced crosswise
  • 1 small beet, any color, peeled, very thinly sliced crosswise
  • Olive oil (for drizzling)

Recipe Preparation

  • Preheat oven to 400°. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25–35 minutes.

  • Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.

  • Whisk grapefruit juice, vinegar, and honey in a large bowl. Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine. Drizzle salad with oil and add stuffing croutons; toss again to combine.

,Photos by Elizabeth Cecil

Nutritional Content

Calories (kcal) 240 Fat (g) 9 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 34 Dietary Fiber (g) 7 Total Sugars (g) 8 Protein (g) 6 Sodium (mg) 390Reviews Section

Watch the video: Easy Panzanella Recipe- How to make Italian Bread Salad (May 2022).