Leftover Stuffing and Noodle Panzanella Salad
- Servings: 4
- Prep: 15m
- Cook Time: 32m
You’ve got a full stomach and a lot of leftovers. But good news! You’re going to be hungry again. This recipe gives you a fresh take on your favorite holiday dish—all you need are No Yolks and some fresh produce.
Share recipe:
Ingredients
| 1/2 bag | No Yolks® Broad Noodles |
| 3-4 cups | leftover stuffing, torn into 3/4-inch pieces |
| 1/3 cup | olive oil, divided |
| 1/2 cup | leftover whole cranberry sauce |
| 1/4 cup | water |
| 2 Tbsp | balsamic vinegar |
| 4 cups | baby arugula |
| 1/2 | fennel bulb, stemmed and thinly sliced |
| 1 | honeycrisp apple, seeded and sliced |
| 1/4 cup | roughly chopped walnuts |
| Salt and black pepper to taste |
Directions
- Preheat oven to 375 degrees Fahrenheit. Arrange the stuffing on a rimmed baking sheet and drizzle with 2 tablespoons of oil. Bake, flipping the stuffing halfway through, until golden-brown, about 15-20 minutes. Allow to cool completely at room temperature.
- Meanwhile, cook the No Yolks® Noodles according to package instructions. Drain and rinse under cold water. Set aside.
- In a small bowl, whisk the remaining oil, cranberry sauce, water and balsamic vinegar together until combined. Season with salt and pepper.
- In a large bowl, place the stuffing croutons, cooked noodles, arugula, fennel and apple, and toss to combine. Drizzle with the cranberry mixture. Top with the walnuts, and serve.
