Thanksgiving Leftovers: Harvest Turkey Bread Salad

Ingredients

• 8 cups cubed Italian bread (stale, day old)

The First Part

• 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

The Second Part

• 2 teaspoons thyme (dried)
• 1/2 teaspoon pepper
• 4 tablespoons olive oil
• 4 tablespoons balsamic vinegar
• 1 teaspoon salt

The Last Part

• 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 hazelnuts, toasted

Directions

1. 1

   Preheat oven to 250*.

2. 2

   Place bread cubes on 15x10 pan; bake for 12-15 minutes (lightly browned); pour into a large bowl; set aside.

3. 3

   Increase oven temp to 400*.

4. 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. 5

   Combine the Second Part ingredients in a small bowl; set aside.

6. 6

   Add the roasted veggies, meat and parsley to the bread cubes; toss then drizzle dressing in small bowl, toss to coat again.

7. 7

   Sprinkle with cranberries and nuts.

8. 8

   Set bowl on the table and holler: "Come and get it!".

9. 9

   Enjoy!