Harvest Turkey Bread Salad Recipe

5 1 1
Harvest Turkey Bread Salad Recipe
Harvest Turkey Bread Salad Recipe photo by Taste of Home
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Harvest Turkey Bread Salad Recipe

Read Reviews
5 1 1
Publisher Photo
This recipe is the result from Thanksgiving dinner leftovers. It is now my family's favorite.—Mary Beth Harris-Murphree, Tyler, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 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, 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.
Originally published as Harvest Turkey Bread Salad in Taste of Home August/September 2009, p55

Nutritional Facts

1-1/2 cups: 413 calories, 16g fat (2g saturated fat), 75mg cholesterol, 855mg sodium, 36g carbohydrate (11g sugars, 3g fiber), 31g protein.

  • 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
  1. 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°.
  2. 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.
  3. In a small bowl, combine thyme and pepper with the remaining oil, 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.
Originally published as Harvest Turkey Bread Salad in Taste of Home August/September 2009, p55

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sugarcrystal User ID: 5836839 102232
Reviewed Jun. 22, 2013

"What a fantastic idea to use up leftovers! This dish is an excellent change of pace from ordinary leftovers. I especially love that there are sweet & savory elements in this recipe."

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