Thanksgiving Leftovers Harvest Turkey Bread Salad Recipes

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.

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