Best Stuffing Salad Recipes

TURKEY CUTLETS WITH GRAVY AND RAW STUFFING SALAD

Steps:

• Season the turkey with salt and pepper and poultry seasoning. Set up a breading station of flour, then egg then bread crumbs. Bread cutlets and reserve them.
• Combine parsley, celery, scallions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tablespoons olive oil. Butter toasted bread then chop into 1/4 inch dice. Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine.
• Melt 3 tablespoons of butter over medium heat in medium saucepan. Add flour and cook 1 minute then whisk in stock, season with salt and pepper and Worcestershire and thicken stock a few minutes over medium-low heat.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tablespoon olive oil and cook off remaining cutlets.
• Serve cutlets on raw stuffing salad and top with warm gravy.

ROSE MARY'S SALAD CROUTON STUFFING

Steps:

• Note: You can cut the recipe in half or make 2 (9X9) size pans, SERVE ONE AND FREEZE THE OTHER FOR LATER USE. Preheat oven to 350 degrees F. These are some of the main ingredient for the recipe.
• Melt butter in a large skillet over medium high heat, then add chopped veggies and sauté about 8 to 10 minutes until crisp tender.
• Add the stuffing and croutons to a large bowl, then pour in the cooked veggies, and stir to blend together. Add the spices & Splenda or sugar and stir till blended, add chicken stock and stir to soften the croutons.
• Add in the undrained white meat chicken chunks, breaking the larger pieces into smaller ones and stirring till liquid is absorbed.
• Add applesauce & stir till blended.
• Prepare a 9X13 size casserole dish by spraying with cooking spray, then add the stuffing mixture. Bake in 350 degree F. oven for about 35 minutes until hot & bubbly. Remove from oven and serve with your favorite sides.

STUFFING SALAD

Steps:

• Combine bread, celery and herbs in a large bowl.
• In a food processor, fitted with the metal blade, chop garlic and salt. Add hot pepper flakes and vinegar.
• Add olive oil and butter in a stream to emulsify.
• Toss bread mixture in dressing.
• Allow to stand for 20 minutes for bread to absorb the dressing.
• Toss with micro greens and serve.