Stuffing Salad Recipes

TURKEY CUTLETS WITH GRAVY AND RAW STUFFING SALAD

Turkey Cutlets with Gravy and Raw Stuffing Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 pieces turkey breast cutlet, pounded 1/4-inch thick
Salt and freshly ground black pepper
2 teaspoons poultry seasoning
Flour, for dredging
2 eggs, beaten
1 1/2 cups bread crumbs
A couple handfuls fresh parsley leaves, chopped
3 to 4 ribs celery from the heart with leafy tops, finely chopped
4 scallions, whites and greens, chopped
1 Gala or Golden Delicious apple, chopped
1/4 pound small button mushrooms, wiped clean and very thinly sliced
2 lemons
5 to 6 tablespoons extra-virgin olive oil, eyeball the amount
4 thin slices brioche or challah, toasted
Softened butter, for toast, plus 3 tablespoons for gravy
3 to 4 sprigs fresh thyme, leaves stripped and finely chopped
1 1/2 cups cloudy apple cider
3 tablespoons all-purpose flour
2 cups turkey stock or chicken stock
1 teaspoon Worcestershire sauce

Steps:

Season the turkey with salt and pepper and poultry seasoning. Set up a breading station of flour, then egg then bread crumbs. Bread cutlets and reserve them.
Combine parsley, celery, scallions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tablespoons olive oil. Butter toasted bread then chop into 1/4 inch dice. Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine.
Melt 3 tablespoons of butter over medium heat in medium saucepan. Add flour and cook 1 minute then whisk in stock, season with salt and pepper and Worcestershire and thicken stock a few minutes over medium-low heat.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tablespoon olive oil and cook off remaining cutlets.
Serve cutlets on raw stuffing salad and top with warm gravy.

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

Ingredients

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

CLASSIC SIMPLE STUFFING

Classic Simple Stuffing image

So simple to make, this classic stuffing for Thanksgiving is moist and flavorful with lots of toasty goodness around the edges. It's the perfect accompaniment to roasted turkey, chicken, or pork. Don't forget the gravy!

Provided by NicoleMcmom

Categories Bread Stuffing and Dressing

Time 2h

Yield 10

Number Of Ingredients 11

Ingredients

1 (1 pound) loaf sourdough bread, cubed
¾ cup butter
1 ½ cups diced onion
1 ½ cups diced celery
1 ½ teaspoons kosher salt
1 ½ teaspoons poultry seasoning
1 teaspoon ground black pepper
2 cups chicken stock
2 large eggs
2 ½ tablespoons finely chopped fresh parsley, divided
2 teaspoons chopped fresh rosemary

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Place bread cubes in a single layer on a rimmed baking sheet.
Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
Garnish with remaining parsley.

Nutrition Facts : Calories 282 calories, Carbohydrate 28.7 g, Cholesterol 74 mg, Fat 15.8 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 9.4 g, Sodium 844.5 mg

SALAD STUFFED SHELLS

Salad Stuffed Shells image

A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives.

Provided by Micki

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 9

Number Of Ingredients 8

Ingredients

18 jumbo pasta shells
½ pound thinly sliced salami
4 cups chopped romaine lettuce
1 cup chopped roma tomatoes
¾ cup seeded and chopped cucumber
¾ cup chopped red onion
½ cup balsamic vinaigrette salad dressing
1 cup shredded Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 30.7 g, Cholesterol 31.6 mg, Fat 14.7 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 4.8 g, Sodium 819 mg, Sugar 2.7 g

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