Leftover Stuffing Panzanella with Asiago Vinaigrette

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.

Ingredients

Leftover Stuffing Panzanella with Asiago Vinaigrette (Yield: 4 servings)

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.