Thanksgiving Leftovers Harvest Turkey Bread Salad Food

HARVEST TURKEY BREAD SALAD

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.

LEFTOVER THANKSGIVING SALAD

Steps:

• Combine the turkey, ham, cranberries, egg, and basil in a mixing bowl. Stir in the mayonnaise. Season to taste with salt and pepper.

THANKSGIVING LEFTOVERS: HARVEST TURKEY BREAD SALAD

Steps:

• Preheat oven to 250*.
• Place bread cubes on 15x10 pan; bake for 12-15 minutes (lightly browned); pour into a large bowl; set aside.
• Increase oven temp to 400*.
• 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.
• Combine the Second Part ingredients in a small bowl; set aside.
• Add the roasted veggies, meat and parsley to the bread cubes; toss then drizzle dressing in small bowl, toss to coat again.
• Sprinkle with cranberries and nuts.
• Set bowl on the table and holler: "Come and get it!".
• Enjoy!