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