Leftover Stuffing and Noodle Panzanella Salad
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.
Ingredients
- 1/2 bag No Yolks® Broad Noodles
- 3-4 cups leftover stuffing, torn into 3/4-inch pieces
- 1/3 cup olive oil, divided
- 1/2 cup leftover whole cranberry sauce
- 1/4 cup water
- 2 Tbsp balsamic vinegar
- 4 cups baby arugula
- 1/2 fennel bulb, stemmed and thinly sliced
- 1 honeycrisp apple, seeded and sliced
- 1/4 cup roughly chopped walnuts
- Salt and black pepper to taste
Directions
- 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.
- Meanwhile, cook the No Yolks® Noodles according to package instructions. Drain and rinse under cold water. Set aside.
- In a small bowl, whisk the remaining oil, cranberry sauce, water and balsamic vinegar together until combined. Season with salt and pepper.
- 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.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
