Happy Thanksgiving! Today’s recipe is from the Southern Living collection 1001 Ways to Cook Southern (Oxmoor House), a book full of “fail-proof, detailed instructions” for practical and delicious dishes. “Practical” can definitely describe this recipe—make it for a tasty way to get rid of those leftovers!
Layered Cornbread-and-Turkey Salad
Prep: 25 min., Chill: 2 hrs.
1 (15-ounce) bottle roasted-garlic dressing
1/2 cup buttermilk
1 head romaine lettuce, shredded
1 1/2 cups chopped smoked turkey (about 1/2 pound)
8 ounces crumbled feta cheese
1 (12-ounce) jar roasted red bell peppers, drained and chopped
2 cups cornbread, crumbled
8 bacon slices, cooked and crumbled
5 green onions, chopped
Stir together dressing and buttermilk, blending well.
Layer a 3-quart glass bowl with half each of lettuce and next 6 ingredients; top with half of dressing. Repeat layers with remaining ingredients and dressing. Cover and chill 2 hours.
For testing purposes only, we used T. Marzetti’s Roasted Garlic Dressing.
Recipe reprinted with permission from 1001 Ways to Cook Southern (Oxmoor House), copyright 2009. All rights reserved. Read our review of the cookbook here.