Thanksgiving Leftovers: Turkey & Brussels Sprouts Panzanella

{"handle":"turkey-brussels-sprouts-panzanella","title":"Thanksgiving Leftovers: Turkey & Brussels Sprouts Panzanella","seoTitle":"Thanksgiving Leftovers: Turkey & Brussels Sprouts Panzanella","image":"https://images.ctfassets.net/vmuke7sdou62/5NNwSe4NGkPQ8dJ0o8Yvpm/54ad9dcb5e6f1d561842e05a5231268e/Thanksgiving_Leftovers__Turkey___Brussels_Sprouts_Panzanella.jpeg","ingredients":"

• 4 1-inch-thick slices of sourdough bread, cut into bite-size cubes (about 3 cups)
• About 1 tsp. dried poultry seasoning
• ½ cup dried cranberries
• 3 tbsp. olive oil
• 1 lb. roast turkey, diced (about 4 cups)
• Salt and pepper
• 2 tbsp. fresh thyme, chopped
• 1 lb. Brussels sprouts, trimmed and thinly sliced (about 4 cups)
• 1 small red onion, quartered and sliced
• 2 large cloves garlic, thinly sliced
• 10 to 12 fresh sage leaves, thinly sliced
• Freshly grated nutmeg, to taste (about 1/8 tsp.)
• 3 tbsp. aged balsamic vinegar
• 3 tbsp. grainy Dijon mustard
• 2 tbsp. pure maple syrup or honey
• ⅓ cup EVOO
• 1 cup coarsely grated ricotta salata or crumbled feta
• ½ cup pine nuts, toasted, or chopped toasted hazelnuts

","preparation":"

Step 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.

Step 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.

Step 3

In a large skillet, heat 2 tbsp. olive oil, two turns of the pan, over medium-high. 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, one turn of the pan. 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.

Step 4

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

","tags":"Rachael Ray In Season, Thanksgiving, Turkey, Vegetables, Fall","publishDate":"2021-11-26T04:00:00Z","status":"Publish","author":"Rachael Ray","relatedProduct1":{"product_id":6535204831414,"variant_id":39245974503606,"handle":"nonstick-baking-sheet-set-5-piece"},"relatedProduct2":{"product_id":6216269496502,"variant_id":37921131856054,"handle":"melamine-garbage-bowl"},"relatedProduct3":{"product_id":6535203913910,"variant_id":39245966639286,"handle":"lazy-tools-kitchen-utensil-and-bench-scrape-set"}}