A delicious and unique way to use leftover turkey around the holidays...and most of the ingredients are already in your kitchen. Plus you get all your food groups in one simple dish. Substitute any veggies, as you prefer, and it will still be delicious!

MB

Gallery

Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C). Slice or tear bread into 2 1/2-inch cubes and spread in a single layer on a baking sheet.

    Advertisement
  • Bake in the preheated oven until just golden, 8 to 10 minutes. Remove from the oven and let cool in a dry place. Raise temperature in oven to 400 degrees F (200 degrees C).

  • Toss tomatoes, asparagus, bell pepper, and onion with 1/3 cup balsamic vinaigrette in a large bowl. Spread vegetables on a baking sheet.

  • Roast veggies in the preheated oven until tender, about 35 minutes.

  • Toss bread, veggies and their juices, leftover turkey, basil, 1/4 cup vinaigrette, garlic, salt, and pepper together on a large serving platter. Top with goat cheese and pine nuts right before serving.

Nutrition Facts

461 calories; protein 33.7g; carbohydrates 34.6g; fat 21.2g; cholesterol 72.4mg; sodium 1583.7mg. Full Nutrition
Advertisement
Advertisement