Name: Winter Panzanella With Stuffing Croutons
Yield: 6 Servings
Ingredients: 4 cups (firmly packed) leftover stuffing, torn into bite-size pieces; ½ cup pecans; ¼ 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)

Winter Panzanella with Stuffing Croutons recipe

Elizabeth Cecil

Stuffing salad still counts as salad, right?

Recipe notes