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Small Plate: Thanksgiving Dinner as an Appetizer


Nothing taste like Thanksgiving more than stuffing so try a Thanksgiving panzenella appetizer salad. Eat a full Thanksgiving spread without food-comma worry.

Thanksgiving Panzanella salad
½ lb String beans
½ Loaf Ciabatta bread, cube
½ Apple, peel, core, small dice
1 Shallot, small dice
2 Tbsp Olive oil
1 tsp Ground sage
Kosher salt and freshly ground pepper
Champagne Cranberry vinaigrette (recipe below)

Champagne Cranberry  Vinaigrette
¼ Cup Champagne vinegar
¼ Cup Cranberry vinegar
Sage, Dried
½ Shallot, small dice
½ tsp Marjoram leaves
1 Cup Grapeseed oil
Kosher salt and Freshly ground black pepper, to taste

Preheat oven to 350.

Thanksgiving Panzanella salad
Lightly toss cubed bread in olive oil and spread in an even layer in a sheet tray. Place in oven until golden brown, about 5 – 7 minutes. Remove from oven and toss in a bowl with sage, salt and pepper.

In a medium pot boil salted water. Blanch string beans: cook string beans in boiling water for 3 minutes then place in a bowl of ice water.

In a medium pan add 2 Tbsp of olive oil. On medium-high heat cook sausage with shallots until golden about 7 minutes.

Champagne Cranberry  Vinaigrette
Combine vinegars and all ingredients, except the oil into a medium bowl.  Slowly whisk the oil in the bowl until combined. Lightly toss turkey sausage, blanched string beans, apples and toasted bread cubes in a champagne-cranberry vinaigrette and taste Thanksgiving dinner shrunk into a decadent appetizer.

One Comment leave one →
  1. 13 pm

    Good information. Lucky me I found your website by accident (stumbleupon).
    I’ve saved as a favorite for later!

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