Thanksgiving Stuffing Salad Recipes

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THANKSGIVING STUFFING



Thanksgiving stuffing image

Get set for a Thanksgiving feast and bake this special stuffing for the celebrations. You can make it with any stale bread, but sourdough works well

Provided by Adam Bush

Categories     Side dish

Time 2h

Number Of Ingredients 8

250g butter, plus extra for the dish
500g stale bread, cut into 4cm cubes (we used sourdough)
2 onions, finely chopped
4 celery sticks, finely chopped
handful of sage leaves, finely chopped
4 rosemary sprigs, needles picked and finely chopped
400ml chicken stock
2 eggs

Steps:

  • Heat the oven to 140C/120C fan/gas 1 and lightly butter a deep 20 x 30cm baking dish. Tip the bread out onto a baking sheet and bake for 40 minutes until crisp and dry.
  • Meanwhile, melt three-quarters of the butter in a large pan over a medium heat and cook the onion and celery with a pinch of salt for 10 minutes until softened. Stir in the herbs, then season with plenty of black pepper. Tip in the bread, toss to combine, then pour in half the chicken stock and toss again. Tip the stuffing mixture into the prepared dish and leave to cool slightly.
  • Turn the oven up to 180C/160C fan/gas 4. Whisk together the remaining stock and the eggs, then pour this evenly over the stuffing in the dish. Dot the remaining butter over the top, then cover with foil and bake for 30 mins before removing the foil and baking for another 30 mins until golden.

Nutrition Facts : Calories 423 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.55 milligram of sodium

STUFFING SALAD



Stuffing Salad image

Make and share this Stuffing Salad recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 loaf crusty bread, torn into bite-size pieces
8 -10 celery ribs, cleaned
2 tablespoons chopped fresh sage
1/2 cup chopped flat leaf parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 cup extra-virgin olive oil
2 tablespoons melted butter
2 garlic cloves
salt and pepper, to taste
1 pinch hot pepper flakes
4 tablespoons white wine vinegar
1 lb micro greens, of your choosing

Steps:

  • Combine bread, celery and herbs in a large bowl.
  • In a food processor, fitted with the metal blade, chop garlic and salt. Add hot pepper flakes and vinegar.
  • Add olive oil and butter in a stream to emulsify.
  • Toss bread mixture in dressing.
  • Allow to stand for 20 minutes for bread to absorb the dressing.
  • Toss with micro greens and serve.

Nutrition Facts : Calories 1051.5, Fat 37.8, SaturatedFat 8.8, Cholesterol 15.3, Sodium 1433.2, Carbohydrate 148.7, Fiber 8.2, Sugar 8.1, Protein 31.2

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