1. Pre-heat the broiler.
2. Cut the bread into a couple of large chunks. Carve off all of the bottom crust, and most of the top and side crust. (Place the top and side crusts in a plastic bag to use as croutons in salads or soups.) Brush the bread overall with olive oil. Broil very briefly, to crisp and lightly color the surface. Don't worry that the edges are dark. Turn the bread chunks over and crisp the other side. Trim only badly charred tips, then tear the chunks into a combination of irregular 2- to 3-inch wads, bite-sized bits, and fat crumbs.
3. Combine about 1 1/2 cups of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Toss about 1 1/2 cups of this tart vinaigrette with the torn bread in a wide bowl (or 2 if your bowl isn't large enough!). The bread will be unevenly dressed. Taste one of the more saturated pieces. If bland, add a little salt and pepper and toss again.
4. Place the currants in a bowl and moisten with the red wine vinegar and 6 tablespoons water. Set aside.
Finishing the bread salad:
5. Place the pine nuts in a small baking dish and set in the oven with the turkey for a minute or two, just to warm through. Add them to the bowl of bread. Place a few tablespoons of the olive oil in a medium skillet, add the garlic and scallions and cook over medium-low heat, stirring constantly, until softened. Don't let them color. Scrape into the bread and fold to combine. Drain and fold in the plumped currants. Dribble the chicken stock or lighted salted water overall and fold again. Taste a few pieces of bread, a fairly saturated one and a dryish one. If it is bland, add salt, pepper or a few drops of vinegar, then toss well after you adjust. Since the basic character of the bread salad depends on the bread you use, these adjustments can be essential. Pile the bread salad in a deep baking dish (or a few dishes) and tent with foil. Place in the oven after you remove the turkey to warm through, about 20 minutes.
6. Spoon off a few tablespoons of drippings from the turkey platter and set aside. Tip the bread salad into the salad bowl or bowls. It will be steamy hot—a mixture of soft, moist crispy-on-the-outside-but-moist-in-the-middle wads, and a few downright crispy ones. Drizzle and toss with the dripping. Add the greens, another healthy splash of vinaigrette and fold well. Taste and adjust any seasoning, then serve promptly.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.