Harvest Turkey Bread Salad |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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:
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.
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