Thanksgiving Leftovers: Salad Edition
This post is sponsored by Little Leaf Farms who provided product and compensation. The recipe, thoughts, and opinions are as always, my own.
Arguably the best part of Thanksgiving are the leftovers. From stuffing to the turkey itself, Thanksgiving leftovers are a quintessential part of the meal and often times makes the best next day meals. Rather than simply reheating those leftovers, turn them into something completely different like my Thanksgiving Leftovers Salad complete with croutons made from leftover stuffing and crisp delicious Little Leaf Farms lettuce. I’m all about getting my fill on Thanksgiving day, but the day after, sometimes you want something a little lighter… sans gravy. Little Leaf Farms lettuce is locally grown in Massachusetts and has somewhat of a cult following. After trying it myself, I know why. Find this easy recipe below that uses all the best leftovers from Thanksgiving dinner.
1 tablespoon roasted corn (canned corn, pat dry, then roasted at 425 for 8-10 minutes)
1 tablespoon dried cranberries
¼ cup stuffing croutons (see photos and recipe below)
Sliced leftover white meat turkey (skin still on)
4oz Little Leaf Farms Baby Crispy Green Leaf Lettuce
Olive oil and lemon juice for dressing
Arrange lettuce on a plate or in a bowl and top with turkey, corn, cranberries, and corn. Finish off with a generous portion of Thanksgiving stuffing croutons. For dressing, drizzle with extra virgin olive oil and a squeeze of lemon.
Thanksgiving Stuffing Croutons:
Spread leftover stuffing in an even layer on a cookie sheet
Bake at 425 for 10-15 minutes to dry out the stuffing and crisp up the edges
Once cooled, slice the stuffing mixture into ½ inch by ½ inch crouton sized cubes
