Recipe by Rachael Ray
4 1-inch-thick slices of sourdough bread, cut into bite-size cubes (about 3 cups)
About 1 tsp. dried poultry seasoning
1/2 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
1/3 cup EVOO
1 cup coarsely grated ricotta salata or crumbled feta
1/2 cup pine nuts, toasted, or chopped toasted hazelnuts
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, 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.
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.