Harvest Turkey Bread Salad

Name: Harvest Turkey Bread Salad
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 servings.
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

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

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 15x10x1-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 15x10x1-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.

Nutrition Facts

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

Reviews

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Average Rating:

sugarcrystal

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.