Food Network Kitchen’s Thanksgiving Stuffing Salad, as seen on Food Network.
Recipe courtesy of Casey Elsass for Food Network Kitchen

Thanksgiving Stuffing Salad

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  • Level: Easy
  • Total: 55 min
  • Active: 45 min
  • Yield: 6 to 8 servings
Everyone has a favorite Thanksgiving side, but is it really the holiday without stuffing? All the best elements get mixed together in this fresh, crunchy salad: gently toasted baguette cubes, thinly sliced celery, leeks, carrots, plus plenty of herbs and pickled red onions. The best part is the dressing, an easy vinaigrette spiked with vegetable bouillon for all the comforting flavor you crave. It’s a perfect excuse to lighten the load this holiday or drag every foodie’s favorite day into any season!





  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Cook’s Note

To cut down on prep, you can use store-bought pickled onions. Keep in mind, the acidity of the brine may vary from brand to brand, so taste and adjust seasoning of the dressing as needed.