Harvest Turkey Bread Salad Recipe

Name: Harvest Turkey Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 250u00b0 for 12-15 minutes or until lightly browned. Set aside. Increase heat to 400u00b0.
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 15x10x1-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.

877

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Harvest Turkey Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Harvest Turkey Bread Salad

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