instructions Prepare croutons: Preheat oven to 350°. Toss stuffing cubes in olive oil. Spread them on a baking sheet, and bake then in the middle of the oven for 12 to 15 minutes, or until they are golden.
ingredients 2 flat anchovy fillets (rinsed and drained) 4 garlic cloves (minced) 2 teaspoons Sherry vinegar 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard ½ cup olive oil
instructions Prepare salad dressing: Mince and mash anchovies with the garlic to form a paste. In a bowl, whisk together the paste, vinegar, lemon juice, Worcestershire sauce and the Dijon. Add the oil in a stream, whisking, and whisk until the dressing is emulsified.
ingredients 4 heads romaine lettuce hearts (washed and spun dried and torn into bite-size pieces) 3 cups leftover turkey (pulled into bite-size pieces) ½ cup dried cranberries ½ cup parmesan cheese (finely grated)
instructions In a large bowl, toss the lettuce with the dressing, turkey, cranberries, cheese and croutons until well coated. Serve immediately.