The author and cook, Heather

William's Spatchcocked Turkey with Bread Salad (Bread Salad)

Outlander Kitchen

This bread salad is a lighter replacement for stuffing (or dressing), with added vegetables! It goes along with William's Spatchcocked Turkey, which we posted earlier this week ( from the second Outlander Kitchen cookbook.

I love stuffing (and dressing), so I probably wouldn't serve this on Thanksgiving. But if you think of it as it's own thing, and don't try to slot it in where you're expecting something else, it would definitely make a great addition to a meal. Just...not Thanksgiving. Not for me, anyway.

One thing to know, though, is that it doesn't save well. Arugula is a pretty hearty green, at least, but it still gets a bit wilty with time. I definitely wouldn't heat leftovers, but taking it out of the fridge a while before you want to eat helps. Next time I'd only make as much as I think we'll eat. Maybe mix up only about half with arugula and add the vinaigrette as needed. (I think the four of us could have two meals from the amount in this recipe.)