Turkey Club Salad
Sara Moulton's Thanksgiving Leftover Recipes
"GMA" food editor Sara Moulton comes to the rescue with new and interesting ideas for making delicious dishes out of turkey day leftovers.
Combine the basil, mayonnaise, parsley, scallions, garlic, and lemon zest in a blender and puree until very smooth. Add salt and pepper to taste.
Cover and refrigerate until ready to serve.
Preheat the oven to 400° F. Trim off and discard the bread crusts. Cut the bread into 1/2-inch cubes; toss them with the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper and arrange them on a baking pan. Arrange the bacon on a rack on a baking pan. Put the bacon and croutons on separate shelves in the oven and bake 10 minutes. Switch shelves, bake the croutons 4 to 5 minutes longer or until crisp and browned on the edges, and the bacon until crisp, about 10 minutes longer. Set both aside to cool to room temperature.
2. Meanwhile, prepare the Quick Herb Sauce in a large bowl and add the lettuce, turkey and tomatoes. When the bacon and croutons have cooled, crumble the bacon and add it to the salad along with the croutons. Toss until combined.