Stuffing Panzanella With Cranberry Vinaigrette Recipes

CRANBERRY-WALNUT STUFFING

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

STUFFING PANZANELLA WITH CRANBERRY VINAIGRETTE

Steps:

• Start the stuffing croutons: Using olive oil, grease a 9-by-5-inch loaf pan, then line it with parchment paper, covering the bottom and 2 long sides with one sheet, creasing into the corners to ensure a snug fit. If the stuffing is cold, warm in the microwave for 1 minute, or covered in 350-degree oven for 15 minutes.
• Put the stuffing into the prepared loaf pan and press into a 1-inch layer using an offset spatula or the back of a spoon. Fold the parchment over, covering the top of the stuffing, and press firmly with your hands, tightly compacting the stuffing. If you have a second loaf pan of the same size, use that to pack down the stuffing and set something heavy on top - like a couple cans of beans - to weigh it down. Chill overnight.
• Prepare the cranberry vinaigrette: In a medium nonstick or cast-iron skillet over medium heat, cook the pepitas in the 2 tablespoons olive oil, stirring frequently, until the seeds puff and lightly toast, 3 to 5 minutes. Remove from heat.
• In a large bowl, whisk together the cranberry sauce, mustard, vinegar and a big pinch of kosher salt. Scrape in the pepitas and oil, and whisk to combine. Season the vinaigrette to taste with salt and pepper. Set aside.
• Cook the stuffing croutons: To the same skillet, add 1 tablespoon olive oil and heat over medium-high. (The stuffing needs to be cooked hot and fast or it will stick and fall apart.) While the pan heats up, lift the stuffing out of the loaf pan and onto a cutting board. Cut the chilled stuffing into 1-inch cubes.
• Add the stuffing cubes to the hot skillet and cook until crisp and golden brown underneath, 1 to 2 minutes. Using a spatula or 2 spoons, flip the cubes, which will have sucked up all the oil, then drizzle them with the remaining 1 tablespoon olive oil. Cook on the second side until browned, 1 to 2 minutes. (No need to fry on more than two sides; the croutons are delicate and could fall apart.) Remove pan from heat.
• Add the shaved vegetables and pear to the large bowl with the vinaigrette and toss to coat. Add the tender greens and gently toss to combine. Divide the salad across plates, top with stuffing cubes and serve right away.

PANZANELLA STUFFED HEIRLOOM TOMATOES

Steps:

• Cut the top 1/4-inch off each tomato and reserve. With a serrated knife, cut the interior membrane away from the outside skin without cutting through completely; scoop the membrane and seeds out with a spoon and transfer to a strainer set over a bowl to drain. Season the hollowed tomatoes and the membrane in the strainer with salt and pepper.
• Put the onions in a small bowl and cover them with 2 tablespoons vinegar and a pinch of salt. Let stand 10 minutes; this will remove some of the raw sharp flavor of the onion. In a bowl, whisk together 1 tablespoon vinegar, the garlic oil and 1/4 cup of the drained tomato water. Season well with salt and pepper.
• Coarsely chop the drained tomato membrane and put in a mixing bowl. Drain the onions and add them along with the grissini pieces. Drizzle the dressing over the bowl and toss very well; season again and add more oil, tomato water and vinegar, as needed, to evenly moisten the stuffing. Stuff each tomato with 1/4 of the stuffing and garnish with the tomato tops. Chill until ready to serve.

CLASSIC PANZANELLA

Steps:

• Cover the onion slices with cold water; let soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Meanwhile, cover the bread with cold water, and let stand until the bread is softened, about 10 minutes.
• Squeeze the bread to remove as much water as possible. Arrange the bread on a double layer of paper towels; cover with another double layer, and press down to extract any remaining water. Sprinkle the bread with about 1 teaspoon salt. Set aside for 5 minutes.
• Using your fingers, pluck the bread into bite-size pieces, and transfer to the dish containing the onions. Toss to combine.
• Prepare the cucumbers and tomatoes. Add to the bowl with the bread mixture.
• Drizzle the oil and vinegar over the salad; season with salt and pepper.
• Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss and serve.

MOM'S SAUSAGE AND CRANBERRY STUFFING

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
• Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
• Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
• Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
• Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
• Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
• Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.

WINTER PANZANELLA WITH APPLE DRESSING

Steps:

• Place squash cubes in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 20-25 minutes or until tender and lightly browned, stirring occasionally. Remove from the oven and cool., In a large bowl, toss bread cubes with 1 tablespoon olive oil and 1 tablespoon each basil, cilantro and mint. Transfer to a baking sheet. Bake at 400° for 10 minutes or until lightly browned, stirring occasionally. Set aside., Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and zest, croutons and remaining herbs in a large bowl., In a small skillet, cook apple in 1 tablespoon each honey and oil over medium heat until apple is softened and caramelized, stirring often. Transfer to a blender., Add the vinegar, brandy, mustard, salt, pepper and remaining honey. Cover and process until pureed. While processing, gradually add remaining oil in a steady stream. Drizzle over salad; toss to coat.