Categories: Salad

Ingredients

• 4 1-inch-thick slices of sourdough bread, cut into bite-size cubes
• 1 tsp dried poultry seasoning
• 1/2 cup dried cranberries
• 3 tbsp. olive oil
• 1 lb. roast turkey, diced
• Salt and pepper
• 2 tbsp. fresh thyme, chopped
• 1 lb. Brussels sprouts, trimmed and thinly sliced
• 1 small red onion, quartered and sliced
• 2 large garlic cloves, thinly sliced
• 10 to 12 fresh sage leaves, thinly sliced
• Freshly grated nutmeg, to taste
• 3 tbsp. aged balsamic vinegar
• 3 tbsp. Dijon
• 2 tbsp. pure maple syrup or honey
• 1/3 cup olive oil
• 1 cup coarsely grated ricotta salata or crumbled feta
• 1/2 cup pine nuts, toasted

Directions

1. Preheat the oven to 350. On a small rimmed baking sheet, arrange the bread in a single layer. Sprinkle with the poultry seasoning. Bake, stirring once, until golden, about 15 minutes.

2. In a small bowl, cover the cranberries with very hot or boiling water. Let stand until the cranberries soften, about 10 minutes, then drain.

3. In a large skillet, heat 2 tbsp. olive oil over medium-high heat. Add the turkey. Cook, stirring often, until browned, 3 to 5 minutes; season with salt and pepper. Add the thyme. Transfer to a bowl. In the same skillet, heat the remaining 1 tbsp. olive oil. Add the Brussels sprouts, onion, garlic and sage; season. Stir in the nutmeg. Cook, tossing often, until the vegetables are crisp-tender, 6 to 7 minutes. Transfer to a large bowl. Mix in the bread, turkey and cranberries.

4. In a medium bowl, whisk the vinegar, Dijon and maple syrup. Gradually whisk in the olive oil. Drizzle over the panzanella; season. Toss until coated. Serve on a platter or in shallow bowls. Top with the cheese and nuts.

Email to a friend | Print this recipe | Back