4 garlic cloves, creamed

1 tsp dry mustard

1-2 tablespoons capers plus brine

2-4 anchovy filets

1 tablespoon Worcestershire sauce

1 tablespoon red wine vinegar

Juice of 3 lemons

½ cup olive oil (more to taste – we like it tart!)

½ tsp sugar or honey (this is optional! My Grandmother does not do this, but I love the balance it brings)

½ cup grated Parmesan or pecorino cheese if you like a saltier bite

½ cup additional shaved or grated Parmesan or pecorino cheese to garnish

8 cups of firm lettuce like romaine or little gem

2 cups roasted turkey or chicken, shredded into bite-sized pieces

2 cups leftover Leek & Chestnut Stuffing [PLS LINK TO OTHER RECIPE PAGE HERE]

Preheat oven to 350F. Arrange leftover stuffing in a single layer well spaced to ensure each piece gets crisp and does not steam. Roast in the oven until stuffing is crisped and nicely crunchy in places, tossing to redistribute periodically, 15-20 minutes. Remove from oven and set aside to cool.

Meanwhile, to make the dressing, add garlic, mustard, capers and anchovies to the base of a large wooden bowl and use a fork to mash and combine into a well-incorporated paste.  Add Worcestershire sauce, vinegar and lemon juice and stir to incorporate, then drizzle in olive oil and use a whisk or the fork to incorporate and emulsify. Taste and season with salt, freshly cracked pepper (I like a slightly coarser grind here) and sugar or other sweetener if using. Add turkey or chicken to this dressing and toss to combine. You want to let this sit at least 10 minutes to help flavor and hydrate the poultry.

Once ready to eat, add lettuce to the bowl with the dressing and poultry and ½ cup of grated cheese and toss to combine. Scatter with now cooled croutons and garnish with more grated or shaved cheese, serve and enjoy!

PRO TIP: If you want to make the dressing in advance and allow to sit up to 1 hour while you get the rest of the meal ready, one of my Grandmother’s tips is to place a dish upside down over top of the dressing in the bottom of the bowl, then layer the lettuce overtop and cover with a damp dishtowel. When ready to serve, simply remove the plate and toss the lettuce with the dressing so you have perfectly crisp, fresh salad ready to go!