Thanksgiving Stuffing Panzanella

November 24, 2015 / By Foodland

Thanksgiving Stuffing Panzanella

Perfect side dish for Thanksgiving Turkey!
Course Side Dish
Servings 4 Servings


  • 6 cups finished stuffing or diced dry stuffing croutons
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh parsley
  • 0.25 cup fresh pomegranate seeds
  • 1 cup fresh persimmon, peeled and diced
  • 2 tablespoons dried cranberries, rough chopped
  • 1 cup celery, finely sliced
  • 0.25 cup red onion, sliced paper thin
  • 2 ounces shredded kale or baby arugula
  • salt & freshly ground pepper to taste
  • extra virgin olive oil, to taste
  • sherry wine or red wine vinegar to taste
  • grated parmesan
  • pine nuts


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.
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