Delicious Brussels Sprouts Panzanella with Cornbread & Turkey

Brussels Sprouts Panzanella with Cornbread and Turkey is a dish that dances on your taste buds, combining crispy sprouts, sweet cornbread, and savory turkey in a symphony of flavors that’s almost as delightful as the sound of your friends complimenting your culinary prowess. Imagine the crunch of freshly roasted Brussels sprouts mingling with fluffy cornbread and tender turkey, all drizzled with a tangy vinaigrette. You can’t help but smile just thinking about it! For more inspiration, check out this cranberry turkey sliders recipe.

This recipe has a special place in my heart; it reminds me of the holiday gatherings where laughter echoes through the kitchen, and delicious aromas waft through the air. Enjoying this vibrant dish at Thanksgiving or during a cozy family dinner is an experience like no other, promising to elevate any occasion into something extraordinary.

Ingredients for Brussels Sprouts Panzanella with Cornbread and Turkey

Here’s what you’ll need to make this delicious dish:

• Brussels Sprouts: Look for firm, green sprouts; they should be tightly packed without yellow leaves for the best flavor.
• Cornbread: Use homemade or store-bought cornbread; its sweetness complements the savory elements beautifully.
• Cooked Turkey: Shredded or diced turkey works well; feel free to use leftovers from your holiday feast.
• Cherry Tomatoes: These little gems add color and sweetness; opt for ripe ones for maximum flavor.
• Red Onion: Slice thinly to add a bit of sharpness to balance the richness of the cornbread and turkey.
• Olive Oil: A good quality extra virgin olive oil brings everything together with its fruity notes.
• Balsamic Vinegar: Its tangy sweetness enhances the dish’s overall flavor profile; use high-quality vinegar if possible.
• Salt and Pepper: Essential seasonings that bring out all the flavors in this dish; adjust according to taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

this this RECIPE

How to Make Brussels Sprouts Panzanella with Cornbread and Turkey

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or spray it lightly with nonstick cooking spray.

Step 2: Prepare the Brussels Sprouts

Trim and halve the Brussels sprouts. Toss them in olive oil, salt, and pepper before spreading them on the baking sheet. Roast for about 20-25 minutes until they’re golden brown and crispy.

Step 3: Toast the Cornbread

While the sprouts are roasting, cut your cornbread into cubes. Place them on another baking sheet and toast them in the oven for about 10 minutes until slightly crispy.

Step 4: Mix Your Ingredients

In a large bowl, combine roasted Brussels sprouts, toasted cornbread cubes, cooked turkey pieces, cherry tomatoes halved, and red onion slices.

Step 5: Dress It Up

In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle this dressing over your mixture while tossing gently until everything is well coated.

Step 6: Serve

Transfer everything to a serving platter or individual plates. Garnish with additional balsamic reduction if desired. Enjoy your delightful creation!

This Brussels Sprouts Panzanella with Cornbread and turkey promises flavors that’ll leave you dreaming of seconds! So gather around your table; everyone will want a generous portion!

Perfecting the Cooking Process

Start by roasting the Brussels sprouts until they are crispy and caramelized. Meanwhile, toast the cornbread cubes to golden perfection. Once everything is ready, combine them with turkey and your favorite dressing for a harmonious blend of flavors.

Add Your Touch

Feel free to swap out Brussels sprouts for kale or add some roasted sweet potatoes for extra sweetness. Experimenting with different dressings can elevate the dish; try a balsamic vinaigrette or a zesty lemon dressing for a refreshing twist. balsamic pork roast.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. For best results, reheat gently in the oven to maintain texture and flavor instead of using the microwave, which can make everything soggy.

Sometimes I catch myself reminiscing about the first time I served this dish at Thanksgiving. Everyone was so surprised that Brussels sprouts could be delicious! It sparked conversations and laughter around the table that I’ll always treasure.

FAQs:

What are the main ingredients in Brussels Sprouts Panzanella with Cornbread and turkey?

Brussels Sprouts Panzanella with Cornbread and turkey features a delightful mix of ingredients. The main components include fresh Brussels sprouts, cornbread cubes, roasted turkey, cherry tomatoes, red onions, and a tangy vinaigrette. These elements combine to create a flavorful salad that is both hearty and satisfying. quick chicken stir fry cabbage stir fry recipe You can also add other seasonal vegetables or herbs to enhance the dish further. This recipe is perfect for using leftover turkey during the holidays or any time you want a filling meal.

How do I prepare Brussels sprouts for this Panzanella?

To prepare Brussels sprouts for your Panzanella, start by trimming the ends and removing any damaged outer leaves. Next, cut them in half lengthwise. If you prefer a more tender texture, you can blanch them briefly in boiling water before roasting. Toss the halved sprouts with olive oil, salt, and pepper before roasting at 400°F until they are golden brown. Roasting adds a delicious caramelized flavor that complements the cornbread and turkey beautifully.

Can I make Brussels Sprouts Panzanella ahead of time?

Yes, you can prepare components of Brussels Sprouts Panzanella ahead of time for convenience. Roast the Brussels sprouts and cornbread in advance and store them separately in airtight containers. Combine these ingredients with turkey and dressing just before serving to maintain freshness. While this dish is best enjoyed fresh to retain the texture of the bread and vegetables, preparing parts earlier will save you time during meal prep.

What variations can I try with this recipe?

There are many ways to customize Brussels Sprouts Panzanella with Cornbread and turkey based on your preferences. For example, swap out turkey for chicken or tofu to accommodate dietary choices. You can also experiment with different dressings, such as balsamic vinaigrette or lemon-tahini sauce. Additionally, consider adding nuts like walnuts or pecans for extra crunch or crumbled feta cheese for creaminess. The versatility of this recipe allows you to mix flavors according to your taste.

Conclusion for Brussels Sprouts Panzanella with Cornbread and turkey:

Brussels Sprouts Panzanella with Cornbread and turkey is an impressive yet simple dish that combines hearty ingredients into a delightful salad. With its vibrant flavors from roasted Brussels sprouts, cornbread, and turkey, it makes an excellent choice for any meal. This recipe not only maximizes leftover turkey usage but also showcases seasonal produce beautifully. chicken salad that pairs well Whether served as a main dish or a side, this panzanella is sure to impress your guests while being easy to prepare at home. Enjoy experimenting with various ingredients for even more delicious outcomes!

Print

Brussels Sprouts Panzanella with Cornbread and Turkey

---

• Author: Charlotte Flores
• Total Time: 50 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Brussels Sprouts Panzanella with Cornbread and Turkey is a flavorful, vibrant dish that combines crispy Brussels sprouts, sweet cornbread, and savory turkey, all tossed in a tangy balsamic vinaigrette. Perfect for using up holiday leftovers or as a hearty weeknight meal, this colorful salad elevates any dining experience, making it both delicious and visually appealing.

---

Ingredients

Scale 1x2x3x

• 2 cups Brussels sprouts, trimmed and halved
• 2 cups cornbread, cubed
• 1 cup cooked turkey, shredded or diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

---

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes until golden brown.
3. On another baking sheet, toast cornbread cubes for about 10 minutes until slightly crispy.
4. In a large bowl, combine roasted Brussels sprouts, toasted cornbread, turkey, cherry tomatoes, and red onion.
5. Whisk olive oil and balsamic vinegar in a small bowl. Drizzle over the salad mixture and toss gently to coat.
6. Transfer to a serving platter or individual plates. Garnish with additional balsamic reduction if desired.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: Approximately 1 cup (150g)
• Calories: 220
• Sugar: 4g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 30mg

Keywords: - For added sweetness, consider adding roasted sweet potatoes. - Substitute Brussels sprouts with kale or add nuts for extra crunch. - Use less dressing initially if you want the leftover turkey flavor to shine through.