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Harvest Turkey Bread Salad

 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: 45 min.


  • 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


  • 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.
Nutritional 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.