Leftover Stuffing and Noodle Panzanella Salad

  • Servings: 4
  • Prep: 15m
  • Cook Time: 32m

You’ve got a full stomach and a lot of leftovers. But good news! You’re going to be hungry again. This recipe gives you a fresh take on your favorite holiday dish—all you need are No Yolks and some fresh produce.


1/2 bagNo Yolks® Broad Noodles
3-4 cupsleftover stuffing, torn into 3/4-inch pieces
1/3 cupolive oil, divided
1/2 cupleftover whole cranberry sauce
1/4 cupwater
2 Tbspbalsamic vinegar
4 cupsbaby arugula
1/2fennel bulb, stemmed and thinly sliced
1honeycrisp apple, seeded and sliced
1/4 cuproughly chopped walnuts
Salt and black pepper to taste


  1. Preheat oven to 375 degrees Fahrenheit. Arrange the stuffing on a rimmed baking sheet and drizzle with 2 tablespoons of oil. Bake, flipping the stuffing halfway through, until golden-brown, about 15-20 minutes. Allow to cool completely at room temperature.
  2. Meanwhile, cook the No Yolks® Noodles according to package instructions. Drain and rinse under cold water. Set aside.
  3. In a small bowl, whisk the remaining oil, cranberry sauce, water and balsamic vinegar together until combined. Season with salt and pepper.
  4. In a large bowl, place the stuffing croutons, cooked noodles, arugula, fennel and apple, and toss to combine. Drizzle with the cranberry mixture. Top with the walnuts, and serve.