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Harvest Turkey Bread Salad

This recipe is the result from Thanksgiving dinner leftovers. It is now my family's favorite.—Mary Beth Harris-Murphree, Tyler, Texas

8 ServingsPrep: 25 min. Bake: 50 min.

Ingredients

8 cups cubed day-old Italian bread
1/4 cup whole-berry cranberry sauce or chutney of your choice
6 tablespoons olive oil, divided
6 tablespoons balsamic vinegar, divided
2 teaspoons salt, divided
1 large sweet potato, peeled and cubed
1 large sweet onion, peeled and cut into wedges
2 tablespoons minced fresh thyme
1/2 teaspoon coarsely ground pepper
5 cups cubed cooked turkey breast
1/4 cup minced fresh parsley
1/3 cup dried cranberries
1/3 cup chopped pecans or hazelnuts, toasted

Directions

Place bread cubes in an ungreased 15-in. x 10-in. x 1-in. baking pan.
Bake at 250° for 12-15 minutes or until lightly browned. Set
aside. Increase heat to 400°.
In a large bowl, combine the cranberry sauce, 2 tablespoons oil, 2
tablespoons vinegar and 1 teaspoon salt. Add sweet potato and onion;
toss to coat. Place in a foil-lined 15-in. x 10-in. x 1-in. baking
pan. Bake for 30-40 minutes or until tender, stirring once.
In a small bowl, combine thyme and pepper with the remaining oil,

2 of 2

Harvest Turkey Bread Salad (continued)

Directions (continued)

vinegar and salt. In a large bowl, combine the bread cubes, roasted
vegetables, turkey and parsley. Drizzle with dressing and toss to
coat. Sprinkle with cranberries and pecans. Yield: 8 servings.

Nutrition Facts: 1-1/2 cups equals 413 calories, 16 g fat (2 g saturated fat), 75 mg cholesterol, 855 mg sodium, 36 g carbohydrate, 3 g fiber, 31 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.