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!


  • 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


  1. Preheat oven to 350 degrees. Spread cornbread evenly on a large baking sheet. Toast for 10 minutes. Let cool slightly.
  2. In a large bowl, toss together cornbread cubes, turkey, cherry tomatoes, okra, collards, and red onion.
  3. In a mason jar, mix together dressing ingredients. Season with salt and freshly cracked black pepper to taste.
  4. Drizzle salad with dressing to taste and serve with leftover dressing on the side.

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