Thanksgiving Leftovers: Turkey & Brussels Sprouts Panzanella

Name: Thanksgiving Leftovers: Turkey & Brussels Sprouts Panzanella
Cuisine: Mediterranean, European, American
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