OmakaseOtaku: [ಠ_ಠ](https://i.imgur.com/VcIouYN.jpg)
Like a shittier cob salad
Dispari_Scuro: Okay but like, why. Just eat the leftovers at that point. All you’re adding is salad. All the same basic elements are still there, unchanged.
Indoorsman: > Leftover stuffing
See there is where you fucked up, that delicious shit is all gone.
iocanda: Call me whatever, but I really liked this recipe.
PMme_ur_grocery_list: No way am I wasting any delicious stuffing by making it into croutons.
HouseOfYum: [Original Mealthy.com Recipe] (http://mealthy.rurl.me/utls)
**Ingredients:**
Croutons:
* 1 cup stuffing
* ½ tablespoon extra-virgin oil
* 1 tablespoons grated Parmesan cheese
* ¼ teaspoon kosher salt
Salad:
* 4 cups mixed baby greens
* 1 cup leftover Brussels sprouts, halved
* ¾ cup chopped leftover turkey
* 1 cup leftover butternut squash chunks
* ½ cup shaved Parmesan cheese
Dressing:
* ½ cup cranberry sauce
* 2 tablespoons red wine vinegar
* 2 teaspoons whole grain mustard
* ½ teaspoon kosher salt
* ½ teaspoon ground black pepper
* ⅓ cup extra-virgin olive oil
**Preparation:**
Preheat oven to 425°F (220°C).
Spread leftover stuffing in a single layer on a baking sheet. Drizzle olive oil over the stuffing. Sprinkle Parmesan cheese over the stuffing.
Bake in preheated oven, stirring twice, until hot and beginning to crisp, about 10 minutes; remove from oven and stir to break any big chunks. Let stuffing cool completely.
Spread baby greens onto a platter. Arrange Brussels sprouts, turkey, squash, and croutons in rows atop the greens.
Blend cranberry sauce, vinegar, mustard, salt, and pepper together in a blender until smooth. Stream oil into mixture while blending to emulsify; drizzle over dressing to serve.
Hands: Angela
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