Leftover Stuffing Panzanella with Asiago Vinaigrette

An Italian staple with American holiday flare

A green and white round plate holds salad greens, shaved white onion and cubes of golden brown stuffing.

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.

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  • 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)


  1. 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).


  2. Make the croutons:

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

  3. 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.