PANZANELLA
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
THANKSGIVING PANZANELLA
This bread salad is a fresh addition to any holiday table. Recipe courtesy of Chef Brett Long (@mbrettlong).
Provided by Food.com
Categories Thanksgiving
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter over medium heat in a cast iron skillet. Add onions and cook over low-medium heat, about 30 minutes, or until the onions go nearly perfectly transparent. Do not get color on the onions. Remove from pan and save.
- Add 1-2 T of the butter from the onions to the skillet and cook the apples over medium heat until they have taken on a light golden color and have become fork-tender. Remove and add to the onions.
- Cook the sausage over medium until browned, using the back of a wood spoon to break the sausage up as it cooks. Remove cooked sausage and any fat which rendered out and add to the onions/apples.
- In a large mixing bowl, combine the french loaf and whole grain cubed breads. Using your hands, loosely crumble the moist cornbread and mix all three to incorporate.
- Add the onions, apples, sausage, butter, and reserved fat. Mix bowl contents to evenly moisten all components.
- Season with fresh thyme, sage leaf powder, grey sea salt, fresh black pepper, olive oil, and mix. If the panzanella is still too dry, slowly incorporate up to 1 C of good chicken stock. This will vary greatly depending on how dried the bread cubes are. Work a little at a time!
- Finally, mix in toasted, lightly crushed pecan halves, and garnish top with brown-butter fried sage leaves.
- Serve warm (or cold the next day; who doesn't love Thanksgiving leftovers?!) and enjoy!
Nutrition Facts : Calories 831.8, Fat 49.5, SaturatedFat 17.4, Cholesterol 62.2, Sodium 844.5, Carbohydrate 85.1, Fiber 8.5, Sugar 15.4, Protein 18.1
TBL PANZANELLA
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
- Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
- Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT VEGETABLE PANZANELLA
Provided by Alton Brown
Categories main-dish
Time P4DT3h5m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the turkey: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside.
- Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
- Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days.
- Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
- For the panzanella: Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside.
- Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit. Heat the oven to 425 degrees F. Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack.
- Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes.
- Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine. Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.
- Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes.
- Add the Brussels sprouts, bread cubes and garlic to the roasting vegetables, stir to combine and roast for an additional 15 minutes. Remove the vegetables from the oven and immediately transfer to a serving bowl. Pour the apple cider vinegar in the warm roasting pan, stir and scrape off any browned bits from the pan. Pour the vinegar mixture over the salad, add the thyme and toss to combine. Season with salt and pepper as desired. Serve warm or at room temperature.
- Carve the turkey with an electric knife and serve with the panzanella.
GREEK PANZANELLA
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
- Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
TUSCAN PANZANELLA
This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures-tomatoes, bocconcini, red onion, basil, and crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. (Alternatively, heat a grill pan over mediumhigh heat until hot.) Using 3 tablespoons of oil, brush bread slices on both sides.
- Grill bread slices, turning once, until toasted on both sides, about 5 minutes total. Rub both sides with halved garlic. Tear into bite-size pieces.
- Toss bread, tomatoes, onion, bocconcini, and sliced basil in a serving bowl.
- Whisk together vinegar and minced garlic in a small bowl. Whisking constantly, pour in remaining 6 tablespoons oil in a slow, steady stream, and whisk until emulsified. Pour over salad. Season with salt and pepper. Let stand at room temperature, tossing occasionally, 1 hour. Garnish with whole basil leaves.
PANZANELLA WITH MOZZARELLA AND HERBS
At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there's an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness and cucumber for crunch. It's an ideal make-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just make sure your bread thoroughly dries out in the oven so it won't turn to mush.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
- Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
- In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
- Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
PANZANELLA
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing
Provided by Esther Clark
Categories Lunch, Side dish, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
- Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
- In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium
PANZANELLA OF PLENTY
Panzanella is a Tuscan summer bread salad, often made to use up stale bread. The typical panzanella consists of chunks of stale bread and tomatoes, cucumbers, onion and basil, dressed with olive oil and vinegar. So why are we talking about a summer salad for Thanksgiving? Reader Jessica Benoit offers this fall version of panzanella, inspired by her first Thanksgiving abroad and thoughts of the traditional stuffing her family ate during holidays in New England with extended family.
Provided by Tara Parker-Pope
Time 45m
Yield Serves 8-10
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees
- Combine all dressing ingredients, whisking well, and set aside.
- Toss brussels sprout halves, butternut squash cubes, and beet cubes with 1/2 cup extra virgin olive oil, sea salt and black pepper. Spread veggies in a single layer on a baking sheet or two. Sprinkle with chopped thyme and bake for 25 minutes, stirring once. Remove and place into a large salad bowl for later mixing.
- Toss cubed bread with remaining 1/2 cup olive oil. Spread out on a sheet pan and toast for no longer than 10 minutes. They should be crispy on the outside, but still slightly soft inside. Set aside to cool.
- In the salad bowl with the roasted vegetables, add the cranberries, chestnuts and leafy greens. Add the croutons and mix all ingredients evenly. Pour the dressing over the salad, tossing again, and let it all marinate for about 10 minutes. Add any optional toppings and serve at room temperature.
More about "thanksgiving panzanella recipes"
PANZANELLA SALAD (BREAD AND TOMATO SALAD) RECIPE
From themediterraneandish.com
4.7/5 (54)Calories 82 per servingCategory Salad
- In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of kosher salt. Toss to make sure the bread is well coated (save the bowl for later use). Spread the bread cubes on a sheet pan and bake in heated oven for about 10 minutes or until golden (the edges should get crisp, while the bread gains some color and crisp but remains still a bit chewy).
- Place a large colander over the same mixing bowl. Place the tomatoes in the colander and sprinkle with kosher salt. Toss briefly with your hand. Set aside for a few minutes to allow the tomatoes to release their juices in the mixing bowl.
- When ready, move the colander with the tomatoes to the sink for now, and use the mixing bowl with the tomato juice to make the dressing. Add red wine, ½ cup extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine.
ROSEMARY ROASTED ROOT VEGETABLE PANZANELLA
From minimalistbaker.com
5/5 (19)Total Time 30 minsCategory Entrée or SideCalories 533 per serving
- Preheat oven to 400 degrees F (204 C // use convection if you have it to speed cook time!) and position one rack near the top of the oven and another rack in the top/center of the oven. Also line two large baking sheets with parchment paper.
- Chop root vegetables and thinly slice leek (be sure to rinse away any residual dirt) and add to one of the prepared baking sheets. Sprinkle with oil, salt, pepper, and rosemary and toss to coat (see photo).
- Spread in an even layer and place on the bottom rack of the oven. Bake for 20-25 minutes, or until vegetables are tender, slightly caramelized, and golden brown. Flip/toss near the 15-minute mark to ensure even cooking.
- Add your rinsed, dried chickpeas to a medium mixing bowl and top with oil, salt, pepper, rosemary, and crushed garlic (garlic optional). Toss to combine, then add to one half of the other prepared baking sheet (the croutons will go on the other side later). Place in the oven on the top/center rack, and bake for ~20 minutes, or until golden brown.
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#60-minutes-or-less #time-to-make #course #preparation #occasion #salads #holiday-event #thanksgiving
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