Make This Kale Salad Using Leftover Thanksgiving Stuffing

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 Make This Kale Salad Using Leftover Thanksgiving Stuffing


Consider being able to achieve into your fridge the working day following Thanksgiving, pull out a couple of your beloved leftovers (tasty herbed stuffing, anybody?), and magically turn them into one thing semi-healthful. Seem insane? It truly is in fact totally attainable, assuming you might be keen to hire a little bit of elbow grease in in between the opening-the-fridge section and the taking in-it element.

For the salad down below, we roasted leftover stuffing to make croutons. Genius, ideal? It is also a fantastic way to control food stuff waste. We extra some goat cheese, cranberries, and more (including some shredded turkey) then topped it all off with a flavorful dressing. In other words and phrases, it couldn’t be easier—and it’s going to make you thrilled to dig into your lunch salad when individuals publish-Thanksgiving blues set in the following 7 days.

Kale Salad with Leftover Stuffing Croutons

Elements

  • 2 cups leftover stuffing
  • 1/2 cup raw halved pecans
  • 8 ounces kale leaves, stems discarded
  • 1/2 cup dried cranberries
  • 1 little apple, any sort, chopped into cubes
  • 1 1/2 ounces crumbled goat cheese
  • 1 cup leftover turkey, shredded
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Sea salt and freshly floor pepper

Instructions

1. Preheat oven to 350°F. Line a substantial, rimmed baking sheet with parchment paper, then pour stuffing on to the prepared pan and unfold out on 50 percent of the sheet, so that you will find about 50 % an inch involving each “piece” of stuffing. Include pecans to the other fifty percent of the baking sheet. Bake for a total of 25 minutes, eradicating the pecans cautiously at the halfway mark, at which stage you can stir and flip over the stuffing prior to returning the pan to the oven. Enable the pecans and stuffing interesting as soon as equally are taken out from the oven.

2. Make the dressing. In a small bowl, whisk together olive oil, vinegar, and mustard right up until mixed.

3. In a substantial bowl, incorporate kale, cranberries, apple, goat cheese, turkey, pecans, and croutons. Costume and toss to coat. Appreciate!

Envision being in a position to attain into your fridge the day soon after Thanksgiving, pull out a couple of of your preferred leftovers (scrumptious herbed stuffing, any individual?), and magically change them into one thing semi-healthier. Sound outrageous? It is really really totally probable, assuming you might be willing to use a little little bit of elbow grease in concerning the opening-the-fridge part and the ingesting-it element.

For the salad underneath, we roasted leftover stuffing to make croutons. Genius, right? It can be also a excellent way to suppress food items squander. We included some goat cheese, cranberries, and far more (which includes some shredded turkey) then topped it all off with a flavorful dressing. In other terms, it couldn’t be easier—and it’s going to make you fired up to dig into your lunch salad when these article-Thanksgiving blues established in the future 7 days.

Kale Salad with Leftover Stuffing Croutons

Elements

  • 2 cups leftover stuffing
  • 1/2 cup raw halved pecans
  • 8 ounces kale leaves, stems discarded
  • 1/2 cup dried cranberries
  • 1 tiny apple, any form, chopped into cubes
  • 1 1/2 ounces crumbled goat cheese
  • 1 cup leftover turkey, shredded
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Sea salt and freshly floor pepper

Directions

1. Preheat oven to 350°F. Line a substantial, rimmed baking sheet with parchment paper, then pour stuffing on to the ready pan and distribute out on half of the sheet, so that you will find about 50 percent an inch concerning every “piece” of stuffing. Increase pecans to the other fifty percent of the baking sheet. Bake for a complete of 25 minutes, removing the pecans meticulously at the halfway mark, at which position you can stir and switch around the stuffing before returning the pan to the oven. Let the pecans and stuffing awesome when both of those are removed from the oven.

2. Make the dressing. In a smaller bowl, whisk jointly olive oil, vinegar, and mustard till blended.

3. In a massive bowl, blend kale, cranberries, apple, goat cheese, turkey, pecans, and croutons. Dress and toss to coat. Take pleasure in!



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