Holiday leftovers often end up in casseroles and soups, but they are also delicious in a light but hearty salad. In addition to leftover turkey, this recipe takes advantage of leftover stuffing (which is transformed into crisp croutons), cranberry sauce (which enhances the dressing) and whatever leftover roasted vegetables you have on hand.

Carolyn Casner
Source:, October 2018


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add stuffing and cook, stirring, until crisp, 8 to 11 minutes. Set aside.

  • Whisk cranberry sauce, vinegar, orange zest, salt, pepper and the remaining 3 tablespoons oil in a large bowl. Add greens, turkey and roasted vegetables; toss to coat. Sprinkle with the stuffing croutons and dried cranberries.

Nutrition Facts

417 calories; protein 31.5g 63% DV; carbohydrates 29.7g 10% DV; exchange other carbs 2; dietary fiber 2.6g 10% DV; sugars 13.1g; fat 19.8g 30% DV; saturated fat 3.2g 16% DV; cholesterol 70.2mg 23% DV; vitamin a iu 9938.6IU 199% DV; vitamin c 34.1mg 57% DV; folate 167.8mcg 42% DV; calcium 124.4mg 12% DV; iron 3.1mg 17% DV; magnesium 91mg 33% DV; potassium 892.2mg 25% DV; sodium 466.6mg 19% DV; thiamin 0.2mg 23% DV; added sugar 7g.

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The PERFECT use for Thanksgiving leftovers. Read More