Recipe

Leftover Stuffing Panzanella with Asiago Vinaigrette

Name: Leftover Stuffing Panzanella with Asiago Vinaigrette
Ingredients: ¼ cup herbs (thyme, dill, chives), chopped; 1½ cup asiago cheese, shaved; ⅔ cup champagne vinegar; 2 tbsp. Dijon mustard; 2 cups olive oil; ¾ tsp. salt; ¼ tsp. pepper; ½ onion, shaved; 2 tbsp. fresh oregano; 3 big handfuls baby arugula; 3 cups pan-fried stuffing croutons (see preparation)

An Italian staple with American holiday flare

By Sadie Chafe
Recipe by Chad Kelly

November 21, 2023

Photo: Spread Market & Larder

Don’t let any golden-brown goodness go to waste: Polish off that leftover Thanksgiving stuffing with a recipe dreamed up by Chad Kelly of the charming Nashville market Spread Market & Larder. The savory side is pan-fried in cubes to make perfectly crunchy croutons for a hearty salad, which is topped off with a zippy asiago dressing.

Learn more about Spread Market & Larder here.

Leftover Stuffing Panzanella with Asiago Vinaigrette

For the dressing

- ¼ cup herbs (thyme, dill, chives), chopped
- 1½ cup asiago cheese, shaved
- ⅔ cup champagne vinegar
- 2 tbsp. Dijon mustard
- 2 cups olive oil
- ¾ tsp. salt
- ¼ tsp. pepper

For the salad

- ½ onion, shaved
- 2 tbsp. fresh oregano
- 3 big handfuls baby arugula
- 3 cups pan-fried stuffing croutons (see preparation)

Preparation

Make the dressing:

Add the first set of ingredients to a blender (reserve ½ cup asiago cheese for assembly). Blend until it becomes a smooth dressing (it makes about 1 quart).
Make the croutons:

Cut leftover stuffing into 1-by-1-inch cubes and pan-fry with olive oil on medium heat until crispy.
Assemble the salad:

Line four shallow bowls with the arugula and arrange the shaved onion, oregano, and pan-fried stuffing croutons atop the greens. Drizzle the salad with your homemade dressing and a sprinkle of asiago cheese. Serve it at the table and encourage a sprinkle of good, flakey sea salt. Store the rest of the salad dressing in the fridge for 7 days.