Ingredients
8 cups cubed day-old Italian bread1/4 cup whole-berry cranberry sauce or chutney of your choice6 tablespoons olive oil, divided6 tablespoons balsamic vinegar, divided2 teaspoons salt, divided1 large sweet potato, peeled and cubed1 large sweet onion, peeled and cut into wedges2 tablespoons minced fresh thyme1/2 teaspoon coarsely ground pepper5 cups cubed cooked turkey breast1/4 cup minced fresh parsley1/3 cup dried cranberries1/3 cup chopped pecans or hazelnuts, toasted
Preparation
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.
