Thanksgiving Stuffing Panzanella
Summary
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Ingredients
6 cups
finished stuffing or diced dry stuffing croutons 1 teaspoon
fresh thyme leaves 1 teaspoon
fresh parsley 1⁄4 cup
fresh pomegranate seeds 1 cup
fresh persimmon, peeled and diced 2 tablespoons
dried cranberries, rough chopped 1 cup
celery, finely sliced 1⁄4 cup
red onion, sliced paper thin 2 ounces
shredded kale or baby arugula pinch
salt & freshly ground pepper to taste pinch
grated parmesan pinch
pine nutsInstructions
Lay out the stuffing in a thin layer on a baking pan and place in the oven to dry out and toast in the oven at 350 degrees. Bake it until the stuffing is dry and crisp approximately 20 minutes. Remove and cool. (If the stuffing is very wet, lay it on a pan and allow it to dry out in the refrigerator uncovered over night before toasting.)
In a large bowl, combine the stuffing, herbs, pomegranate, persimmon, cranberries, celery, red onion and kale. Season with salt and pepper. Toss well to coat. Toss with olive oil and vinegar to taste. Taste and adjust the seasoning. Add to a platter and grate fresh Parmesan on top and sprinkle with pinenuts. Serve immediately.
