Harvest Turkey Bread Salad

Ingredients:

1.  8 C. cubed day old Italian bread
2.  1/4 C. whole berry cranberry sauce or chutney
3.  6 tbsp olive oil divided
4.  6 tbsp balsamic vinegar divided
5.  2 tsp salt divided
6.  1 large sweet potato peeled and cubed
7.  1 large sweet onion  peeled and cut into wedges
8.  2 tbsp minced fresh thyme
9.  1/2 tsp coarsely ground pepper
10.  5 C. cubed cooked turkey breast
11.  1/4 C. minced fresh parsley
12.  1/3 C. dried cranberry
13.  1/3 C. chopped pecans or hazelnuts toasted

Method:  Place bread cubes in an ungreased 15x10 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 T. oil, 2 T. vinegar and 1 t. salt.  Add sweet potato and onion; toss to coat.  Place in a foil lined 15x10 baking pan.  Bake 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.