Let’s face it, we all will have and had Thanksgiving leftovers. And being true to myself, I had too much stuffing after the weekend. Next best thing? Panzanella salad!
I use Sunset Magazine’s Sourdough Artichoke Parmesan Stuffing recipe, but I change a few things. I get quartered artichokes in water (not oil), I use a rustic Italian herb blend instead of poultry seasoning and I omit the egg. I would stick to a simple stuffing with the basics and a special add, such as my artichokes.
I set aside the amount of stuffing I wanted and let it dry out in a 350 degree oven for about 15 minutes, then finished it out under the broiler.
The classic way to make a panzanella dressing is to cut up mixed tomatoes and let them drain their juices from a small colander into a bowl for at least 20-30 minutes. Then add olive oil, minced shallot, dash of Dijon mustard, minced garlic and red wine vinegar. My cherry tomatoes were not soft enough to produce any tomato juices, so I used Brianna’s Homestyle Real French Vinaigrette Get this: it’s sugar free!
Assembled the salad in one of my favorite bowls with mixed greens, the stuffing, sprinkled cherry tomatoes and few dashes of salad dressing.
I love leftovers!
#BonAppetit #leftovers #breadsalad #leftoverstuffing
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