Best 4 Stuffing Panzanella With Cranberry Vinaigrette Recipes

Indulge in a culinary journey where tradition meets innovation with Stuffing Panzanella and Cranberry Vinaigrette. This delectable dish combines the classic flavors of stuffing with the refreshing essence of a panzanella salad, creating a symphony of textures and flavors. The stuffing, made from a blend of savory herbs, aromatic spices, and tender bread cubes, forms the hearty foundation of this dish. It's then tossed with a vibrant array of fresh vegetables, including crisp cucumber, juicy tomatoes, and earthy arugula, resulting in a delightful medley of colors and flavors. The crowning glory is the tangy cranberry vinaigrette, a perfect balance of sweet and tart, that elevates the entire dish to new heights. Whether you're seeking a unique Thanksgiving side dish or a light and refreshing summer salad, Stuffing Panzanella with Cranberry Vinaigrette is a versatile dish that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CRANBERRY STUFFING

Cranberry Stuffing image

With their delightfully chewy texture and sweet-tart flavor, dried cranberries are the perfect addition to stuffing. So this Thanksgiving, why not make cranberry stuffing for a lovely fruity variation on what's otherwise a completely classic recipe. With plenty of butter and traditional aromatics in the mix-sage, thyme, onion-bread soaks up all sorts of rich flavor. Once you get a taste of this dish, we think you'll agree dried cranberries are the ingredient you didn't know your Thanksgiving stuffing was missing!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 18

Number Of Ingredients 9

Ingredients

1 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices)
1/2 cup dried cranberries or golden raisins
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
Stuff turkey just before roasting.

Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg

CRANBERRY SAUCE SALSA

Cranberry Sauce Salsa image

Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner. This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love. Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff). Stir in some lime zest and juice, and a sprinkling of chile powder, cumin and cayenne. Serve with enchilada pie or tortilla chips, and consider stocking canned cranberry sauce in your cabinet all year long.

Provided by Margaux Laskey

Categories easy, snack, dips and spreads, appetizer, side dish

Time 10m

Yield About 1 cup

Number Of Ingredients 12

Ingredients

1/2 cup whole cranberry sauce (homemade or canned)
1/2 cup cherry or grape tomatoes, chopped
1/4 cup onion, finely chopped
1/4 cup chopped fresh cilantro
1 jalapeño, finely chopped (seeds removed if you don't like it spicy)
1 clove garlic, minced
Zest of 1 lime
Juice of 1/2 a lime
1/8 teaspoon chile powder
1/8 teaspoon cumin
Dash of cayenne (optional)
Kosher salt and fresh ground pepper to taste

Steps:

In a medium bowl, combine cranberry sauce, tomatoes, onion, cilantro, jalapeno, garlic, lime zest and juice, chili powder, cumin and cayenne and stir to combine. Season with salt and pepper to taste.
Allow to rest for at least 30 minutes so the flavors can meld. Serve with enchilada pie or with a bowl of tortilla chips.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 29 grams

PANZANELLA

Panzanella image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

WINTER PANZANELLA WITH STUFFING CROUTONS

Winter Panzanella With Stuffing Croutons image

Stuffing salad still counts as salad, right?

Provided by Andy Baraghani

Categories Bon Appétit Salad Bread Stuffing/Dressing Thanksgiving leftovers Radicchio Endive Apple Pecan Lunch

Yield Serves 6

Number Of Ingredients 11

Ingredients

4 cups (firmly packed) leftover stuffing, torn into bite-size pieces
1/2 cup pecans
1/4 cup fresh grapefruit juice
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon honey
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
Kosher salt
Olive oil (for drizzling)

Steps:

Preheat oven to 400°F. 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.

Tips:

To make the perfect stuffing, use a combination of fresh and dried bread cubes. This will give it a great texture and flavor.
Don't be afraid to experiment with different ingredients in your stuffing. You can add nuts, fruits, vegetables, or even sausage or bacon.
If you're short on time, you can use a pre-made stuffing mix. Just be sure to add some fresh herbs and vegetables to give it a more homemade flavor.
Panzanella is a great way to use up leftover bread. It's also a delicious and refreshing salad that's perfect for summer.
To make the best panzanella, use fresh, ripe tomatoes. You can also add other vegetables, such as cucumbers, bell peppers, or onions.
For a flavorful vinaigrette, use a combination of olive oil, vinegar, and fresh herbs. You can also add a touch of honey or Dijon mustard.
Both stuffing and panzanella are versatile dishes that can be served as a side dish or a main course.

Conclusion:

With Thanksgiving just around the corner, it's time to start thinking about what you're going to serve. Stuffing and panzanella are two delicious and easy-to-make dishes that are perfect for the holiday table. Stuffing is a classic Thanksgiving dish that can be made with a variety of ingredients. Panzanella is a refreshing and flavorful salad that's perfect for summer. So whether you're looking for a traditional Thanksgiving dish or something new and different, stuffing and panzanella are both great options.