Use up your Thanksgiving leftovers witht his turkey and cornbread panzanella with a herby buttermilk dressing, collards and pickled okra!
Can you believe Thanksgiving is just around the corner?
Every year we host both my family and Scott’s at our house. It’s not because we have a huge house with a dining room that seats all and definitely not because I am a master at roasting turkey. It’s because I really like leftovers. Okay, I admit it. I will gladly take your last scoops of macaroni and cheese and freeze the rest of the stuffing for another day. I am happy to get creative with Thanksgiving leftovers for another week after turkey day.
This turkey and cornbread panzanella with buttermilk dressing is a fresh way to use up leftover turkey and cornbread. Perfect after tons of rich casseroles and cheese! It’s inspired by a southern panzanella at this little deli near me that I’m obsessed with, except they use fried okra instead of pickled okra – yum!
Today, I’m guest posting on Lean Green Bean, who had her little green bean just a few weeks ago! Head over to her blog for the recipe!