Best Rose Marys Salad Crouton Stuffing Recipes

Thanksgiving Stuffing Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

1 large baguette, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1 cup distilled white vinegar
2 tablespoons sugar
1 medium red onion, halved and thinly sliced
One 5-ounce container arugula
4 celery stalks, thinly sliced on the bias
1 large carrot, halved crosswise and peeled in long strips
1 leek, white and light green parts only, halved lengthwise, thinly sliced and soaked in cold water to remove grit
1/4 cup loosely-packed fresh sage, chopped
2 tablespoons fresh thyme
1 cup extra-virgin olive oil
2 to 3 teaspoons vegetable bouillon concentrated paste (not cubes)
Juice of 2 lemons
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
Grated Parmesan, for serving

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
For the salad: Toss the baguette cubes with the oil on the prepared baking sheet and bake until nicely toasted and golden brown in spots,10 to 15 minutes. Set aside to cool slightly, about 10 minutes.
Meanwhile, whisk together the vinegar and sugar in a small bowl to combine. Add the onion and toss until well coated. Set aside to pickle, tossing occasionally, about 20 minutes.
Toss the arugula, celery, carrot, leek, sage and thyme in a large bowl. Drain the onions, reserving 1/4 cup of the pickling liquid. Add the onions to the bowl, along with the croutons.
For the dressing: Combine the olive oil, lemon juice, garlic, reserved 1/4 cup pickling liquid, 2 teaspoons of the bouillon concentrate, 1 teaspoon black pepper and a good pinch of salt in a medium bowl. Whisk well. Taste for seasoning, adding up to 1 teaspoon more bouillon as needed. Pour the dressing over the salad and toss until everything is well coated. Sprinkle with Parmesan before serving.

ROSE MARY'S SALAD CROUTON STUFFING image

Provided by Rose Mary Mogan @cookinginillinois

Number Of Ingredients 13

8 cup(s) large cube salad croutons
1 box(es) stove top turkey stuffing
2 stick(s) butter, melted
1 large green bell pepper, chopped
6 - mini red & yellow sweet peppers, chopped
1 large onion, chopped
4 stalk(s) celery chopped
1 can(s) 13 oz. chunk white meat chicken (undrained)
1 can(s) 15 oz. unsweetened applesauce
1 tablespoon(s) mrs dash no salt added seasoning
2 teaspoon(s) each granulated garlic,coarse black pepper,& sage
4 package(s) splenda or equivalent to 8 teaspoons
4 cup(s) chicken stock (low sodium if available)

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.