Thanksgiving Panzanella

Thanksgiving Panzanella created by Food.com

This bread salad is a fresh addition to any holiday table. Recipe courtesy of Chef Brett Long (@mbrettlong).

Ready In:
1hr
Serves:
Units:

ingredients

  • 34 cup high quality butter (such as Kerrygold or Plugra)
  • 1 large sweet onion, diced
  • 3 -4 medium apples, Granny Smith or 3 -4 medium apples, Honeycrisp, cored and diced
  • 1 lb sage sausage (casings removed if necessary) or 1 lb black pepper breakfast sausage (casings removed if necessary)
  • 3 cups crumbled moist cornbread (can be purchased or thrown together with Jiffy)
  • 3 cups cubed French bread
  • 3 cups cubed whole grain boule
  • 2 teaspoons fresh thyme
  • 1 teaspoon fresh sage leaf, powder
  • 2 cups dried cherries
  • grey sea salt
  • freshly ground telicherry black pepper
  • 2 cups lightly crushed pecan halves, toasted
  • 1 bunch fresh sage leaf, picked through for quality
  • good quality olive oil, to taste, as needed
  • 1 cup good quality chicken stock, can be added to aid in moisture as needed
  • brown-butter-fried sage leaf, for garnish (optional)

directions

  • Melt butter over medium heat in a cast iron skillet. Add onions and cook over low-medium heat, about 30 minutes, or until the onions go nearly perfectly transparent. Do not get color on the onions. Remove from pan and save.
  • Add 1-2 T of the butter from the onions to the skillet and cook the apples over medium heat until they have taken on a light golden color and have become fork-tender. Remove and add to the onions.
  • Cook the sausage over medium until browned, using the back of a wood spoon to break the sausage up as it cooks. Remove cooked sausage and any fat which rendered out and add to the onions/apples.
  • In a large mixing bowl, combine the french loaf and whole grain cubed breads. Using your hands, loosely crumble the moist cornbread and mix all three to incorporate.
  • Add the onions, apples, sausage, butter, and reserved fat. Mix bowl contents to evenly moisten all components.
  • Season with fresh thyme, sage leaf powder, grey sea salt, fresh black pepper, olive oil, and mix. If the panzanella is still too dry, slowly incorporate up to 1 C of good chicken stock. This will vary greatly depending on how dried the bread cubes are. Work a little at a time!
  • Finally, mix in toasted, lightly crushed pecan halves, and garnish top with brown-butter fried sage leaves.
  • Serve warm (or cold the next day; who doesn’t love Thanksgiving leftovers?!) and enjoy!
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RECIPE MADE WITH LOVE BY

@Food.com
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@Food.com
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"This bread salad is a fresh addition to any holiday table. Recipe courtesy of Chef Brett Long (@mbrettlong)."

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  1. KevinGBender
    Genius.
  2. Food.com
    Thanksgiving Panzanella Created by Food.com
  3. Food.com
    This bread salad is a fresh addition to any holiday table. Recipe courtesy of Chef Brett Long (@mbrettlong).
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