HARVEST TURKEY BREAD SALAD

Harvest Turkey Bread Salad image

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

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 413 calories, Fat 16g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 855mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 3g fiber), Protein 31g protein.