The Secret Ingredient in This Autumnal Salad? Croutons Made With Turkey Pan Juices

Wondering what to do with all the flavorful pan juices from your Thanksgiving turkey? Instead of letting them go to waste, use them to add deep, rich flavor to this uniquely flavorful side salad. 

While your turkey is resting before carving, recipe developer Aubrey Devin recommends throwing together this autumnal salad made with crisp apples, hearty greens, and the real star of the show: sourdough croutons soaked in turkey pan drippings. Allowing the croutons to brown in the oven with dates, pecans, and fresh rosemary creates a medley of textures and flavors that pairs perfectly with the rest of your Thanksgiving dinner. “It’s basically a stuffing salad,” Devin says. 

Date, Celery, and Apple Salad with Pan Juice Sourdough Croutons

Yield: 2-4 servings
Active Time: 10 minutes
Total Time: 20 minutes

Ingredients

For the salad:
2-3 cups hearty salad leaves, roughly chopped or torn (we used a mix of escarole, frisée, and radicchio)
½ apple, thinly sliced
1 celery stalk, thinly sliced
1 lemon wedge
2 slices day-old sourdough bread, torn into 1- to2-inch pieces (If you only have fresh bread, leave the slices out on the counter for 1-2 hours first)
3-4 dates, chopped
3 tablespoons pecans, roughly chopped
1 sprig rosemary leaves, chopped
Reserved turkey pan juices (or ½ cup chicken broth)

For the dressing:
1 garlic clove, minced
½ teaspoon stone ground or whole grain mustard
½ teaspoon brown sugar
2 teaspoons fresh lemon juice
2 teaspoons olive oil

Note: If you’re short on time, there’s no shame in using your favorite bottled dressing! Anything with lemon, mustard, maple syrup, apple cider vinegar, or champagne vinegar works. 

Instructions

Preheat your oven to 375° F.

Add greens, apple, and celery to a large bowl. Squeeze a lemon wedge over the apple to prevent browning. Cover with a damp paper towel.

In a separate small bowl, combine torn sourdough, dates, pecans, and rosemary. Set aside.

To make the dressing, add all ingredients except the oil to a small bowl. Let sit a few minutes so the sugar dissolves, then whisk in the olive oil. Set aside.

To make the croutons, add the sourdough, dates, and nuts mixture to a sheet pan. Pour the reserved pan juices over the sourdough, just until the bread soaks up the liquid and the dates and nuts are fully coated. If there’s a lot of extra juice, add another half slice of torn sourdough.

Place the pan in the oven for 8-10 minutes, tossing halfway, until croutons are crispy with a golden char. The pan juices give the croutons a deep flavor, the dates turn warm and jammy, and the nuts toast and pick up flavor. 

Add the warm croutons to the reserved greens, drizzle with dressing, and toss well. Serve alongside your Thanksgiving dinner, or at any autumn meal!