Cornbread and Turkey Panzanella
This Cornbread and Turkey Panzanella is the perfect recipe to use up your Thanksgiving leftovers! Enjoy this healthy bread salad for lunch while watching football!
- Yield: serves 4
Ingredients
Scale
- 6 cups cubed cornbread
- 3 cups shredded leftover turkey or chicken
- 1 ½ cups cherry tomatoes, halved
- 1 cup sliced pickled okra
- 1 cup thinly shredded collard green leaves
- ¼ cup thinly sliced red onion
- 1/3 cup full fat plain yogurt
- 1/3 cup buttermilk
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 2 tablespoons sliced green onion
- 2 tablespoons chopped tarragon or parsley
Instructions
- Preheat oven to 350 degrees. Spread cornbread evenly on a large baking sheet. Toast for 10 minutes. Let cool slightly.
- In a large bowl, toss together cornbread cubes, turkey, cherry tomatoes, okra, collards, and red onion.
- In a mason jar, mix together dressing ingredients. Season with salt and freshly cracked black pepper to taste.
- Drizzle salad with dressing to taste and serve with leftover dressing on the side.
