Harvest Turkey Bread Salad

• 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 250u0b0 for 12-15 minutes or until lightly browned. Set aside. Increase heat to 400u0b0.
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.

italian bread, wholeberry, olive oil, balsamic vinegar, salt, sweet potato, sweet onion, thyme, ground pepper, turkey breast, fresh parsley, cranberries, pecans

Taken from www.tasteofhome.com/recipes/harvest-turkey-bread-salad/ (may not work)