Not sure what to do with your Thanksgiving cornbread leftovers? Do it the Italian way!
There is no scarcity of recipes out there for turning your Thanksgiving leftovers into something new entirely – especially when it comes to the turkey! (We personally look forward to Giada’s post-Thanksgiving monte cristo for weeks leading up to Thanksgiving). However, there’s one unsung hero of the Thanksgiving table that doesn’t have as many recipes for fabulous leftovers: cornbread! (or, really – any type of bread you had at the dinner table!)
After the marathon of eating rich food on Thanksgiving, we often feel like something a bit lighter and brighter the following day – and that’s where this recipe for Cornbread Panzanella comes in. Panzanella is a salad that originates from Tuscany, and it utilizes stale bread as the star. A bright vinaigrette brings life back into the stale bread, and it’s one of our favorite side dishes ever – I mean, hello, bread salad? There’s no world in which that can be bad!
Because Giada always has it at her Thanksgiving table, she tried it the traditional Tuscan dish with cornbread – and it resulted in something delicious indeed. With sweet cherry tomatoes, refreshing cucumbers, creamy fontina cheese, basil and a bright lemon dressing, it truly transforms a Thanksgiving dish into something totally new.
Don’t serve cornbread at Thanksgiving? You can follow this recipe and use pretty much any bread you served. Either way, you’ll have a beautiful salad with fresh flavors that will make you feel great the day after.
Nov 14, 2018
Nov 5, 2021 | Total time: minutes