Winter Panzanella With Stuffing Croutons – a delicious recipe with stuffing, pecans, fresh grapefruit juice, sherry vinegar, honey, red. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25-35 minutes.
2
Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.
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.
122
kcal
Calories
10
g
Fat
9
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 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, and more.
Yes, Winter Panzanella With Stuffing Croutons falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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