STUFFING PANZANELLA WITH CRANBERRY VINAIGRETTE
The best way to reheat leftover stuffing? Press it into a pan, cut it into cubes and fry it in oil until crisp. The exterior browns and caramelizes, while the inside remains tender and creamy, just like the best bread pudding. This trick works best with stuffing made from smaller pieces of bread, but even if you don't end up with perfect cubes, they will still be delicious. Serve them warm, on top of a fresh, raw salad tossed in a tangy cranberry-mustard vinaigrette, with fried pepitas running throughout for even more crunch. If you use a homemade cranberry sauce for the dressing, you may want to sweeten it with a touch of honey.
Provided by Sohla El-Waylly
Categories dinner, weeknight, salads and dressings, appetizer, main course, side dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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Abdul Rehmansheikh1311
[email protected]I'm always looking for new salad recipes. This one looks like a keeper.
ALVIN MWAURA
[email protected]This salad is a great way to use up leftover stuffing and vegetables.
Anthony Andre
[email protected]I'm not a fan of panzanella salad, but I'm curious about the stuffing.
Charlie Mcdowall
[email protected]This salad looks delicious! I can't wait to try it.
Nana Zahra,u Ado
[email protected]I'm not sure about the combination of stuffing and salad, but I'm willing to try it.
Sefuthi Malebo
[email protected]This salad is perfect for a summer picnic or barbecue.
Jason Tobin
[email protected]I would definitely make this salad again.
Ali Kryethi
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Shaded
[email protected]I loved the pop of flavor from the cranberries in the vinaigrette.
Faraaz Panjabi
[email protected]The salad was easy to make and the flavors were well-balanced.
New Account
[email protected]This salad is a great way to use up leftover stuffing and vegetables. It's also a healthy and delicious meal.
Mir Baloch
[email protected]I thought the salad was a bit bland. I would have liked more seasoning in the stuffing.
Pug Craft
[email protected]This salad was a hit at my potluck! Everyone loved the unique flavor combination.
Lwandle Mnisi
[email protected]I'm not a huge fan of stuffing, but I thought this salad was really good! The vinaigrette was especially tasty.
Abi ShErAzI
[email protected]This salad was easy to make and perfect for a light lunch or dinner.
Daniel Chukwuka
[email protected]This was a great way to use up leftover stuffing! I added some chopped walnuts and dried cranberries to the salad for extra crunch and flavor.
Anisha Islam Riya
[email protected]The cranberry vinaigrette was a bit too tart for my taste, but otherwise this salad was delicious.
Milanda Munro
[email protected]Loved the unique twist of using stuffing in this panzanella salad. It added a delicious savory flavor to the dish.
Lambu Budha
[email protected]This stuffing panzanella with cranberry vinaigrette was a delightful combination of flavors and textures! The stuffing was moist and flavorful, while the panzanella was light and refreshing. The cranberry vinaigrette added a nice tartness that balanc