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Epicurious
Bon Appétit

Winter Panzanella With Stuffing Croutons

By Andy Baraghani
Endive apple and radicchio stuffing in a white bowl.
Winter Panzanella With Stuffing CroutonsPhoto by Elizabeth Cecil

Stuffing salad still counts as salad, right?

Recipe information

  • Yield

    Serves 6

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)

Preparation

  1. Step 1

    Preheat oven to 400°F. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25–35 minutes.

    Step 2

    Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.

    Step 3

    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.

TagsSaladItalian AmericanItalianEuropeanPecanNutEndiveChicoryLeafy GreensVegetableRadicchioMainSideDinnerLunchVegetarianDairy FreeOven BakeWinterBon Appétit

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