Thanksgiving Leftovers: Harvest Turkey Bread Salad |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a great panzanella bread salad using up those leftover pieces of turkey meat, rolls, and cranberries. Alternately, you could use Texas Toast croutons (from the store) or toast up some of the leftover rolls instead of using Italian bread. Ingredients:
8 cups cubed italian bread (stale, day old) |
1/4 cup whole berry cranberry sauce (or chutney) |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
1 teaspoon salt |
1 large sweet potato, peeled and cubed |
1 large onion, peeled, cut in wedges |
2 teaspoons thyme (dried) |
1/2 teaspoon pepper |
4 tablespoons olive oil |
4 tablespoons balsamic vinegar |
1 teaspoon salt |
5 cups turkey breast (bite size) |
1 tablespoon dried parsley (or 4 t. fresh) |
1/3 cup dried cranberries |
1/3 cup chopped pecans or 1/3 cup hazelnuts, toasted |
Directions:
1. Preheat oven to 250*.
2. Place bread cubes on 15x10 pan; bake for 12-15 minutes (lightly browned); pour into a large bowl; set aside.
3. Increase oven temp to 400*.
4. Combine The First Part ingredients, tossing the taters and onion to coat. Scatter over the used pan, bake for 30-40 minutes, stirring one time.
5. Combine the Second Part ingredients in a small bowl; set aside.
6. Add the roasted veggies, meat and parsley to the bread cubes; toss then drizzle dressing in small bowl, toss to coat again.
7. Sprinkle with cranberries and nuts.
8. Set bowl on the table and holler: Come and get it! .
9. Enjoy!
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