Harvest Turkey Bread Salad Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
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