Recipes

CHRISTINE TIZZARD

Turkey Chop Salad with Stuffing Croutons

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A crunchy shop salad that brings you all the flavors of the holidays, including stuffing!

Print Recipe

Total Time 20

Servings: 4

Course: Main

Ingredients Method

Ingredients

For The Salad

2 heads of Romain lettuce, washed and chopped
3-4 radishes, chopped or sliced
½ cup grapes, cut in half
1/4 cup toasted almonds or 1/4 cup roasted pumpkin seeds
1 cup Stuffing Croutons, see my recipe below
½ cup My Classic French Vinaigrette, see my recipe below
Optional Add Ins: ½ cup chopped carrots, celery, or cucumber, crumbled feta or a sprinkle dried cranberries
½ cup broccoli, chopped
1 orange, peeled and sectioned
1 cup (or more) leftover turkey, shredded or chopped
1 bell pepper, chopped

Classic French Vinaigrette

Makes about ½ cup
1/3 cup extra virgin olive oil
Salt and pepper, to taste
1 Tbsp apple cider or white wine vinegar
1 Tbsp Dijon mustard
1/2 clove garlic, finely chopped or pureed
Optional: 1 tsp maple syrup or honey

Stuffing Croutons

1 cup leftover bread stuffing
1 Tbsp olive oil
Optional: 1 Tbsp chopped fresh sage

Method

To Assemble Salad:

Lay lettuce on serving platter or in bowl
Arrange remaining ingredients on top of lettuce, toss gently.
Dress with vinaigrette, toss to coat.

Classic French Vinaigrette

In a small bowl, combine garlic, mustard, vinegar and salt with a small whisk or fork.
Slowly drizzle in the oil, while whisking, until you have a thick creamy vinaigrette. Taste and season with more salt or pepper.

Stuffing Croutons

Heat oven to 350 °F.
Place leftover stuffing (separating pieces) on a lined baking pan.
Drizzle olive oil, and sage if using, over stuffing to coating evenly.
Bake for 15 minutes, stirring and flipping every five minutes or until browned, set aside to cool.

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