TURKEY WALDORF PITA
We like to roast turkey throughout the year because we enjoy the leftovers. Several years ago, while nibbling on a fresh Waldorf salad and some cold turkey, I decided to combine the two. This pita was an instant hit. -Rita Miller, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the turkey, celery, apple, grapes, walnuts and mayonnaise. Place a lettuce leaf in each pita half; fill with turkey salad.
Nutrition Facts : Calories 636 calories, Fat 36g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 558mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 4g fiber), Protein 31g protein.
CITRUS STUFFED SMOKED TURKEY ON THE GRILL
This is one of the main Entrees that was on the menu for the July 04th Holiday. It is a simple recipe, but you won't believe how much flavor the citrus fruits with the onion & garlic adds to the turkey. It is moist, tender, flavorful, juicy, & just pull apart goodness throughout. It cooked to a nice golden brown, & cooked in...
Provided by Rose Mary Mogan
Categories Turkey
Time 3h10m
Number Of Ingredients 12
Steps:
- 1. I have this basic recipe posted but only showing the finished product. This version gives you a few pictures to see what it should look like as you progress in the recipe. Hopefully it will make it easier, and you will get the same results that I get every time, I make it. You will be overjoyed with the outcome and results of this recipe. The cooked grill time will depend on the type of grill you have, and how often you open the lid. This was done in about 2 1/2 hours.
- 2. Blend the butter with the spices in a medium size bowl, PAT TURKEY DRY WITH PAPER TOWEL and rub BUTTER MIXTURE OVER THE OUTER SURFACE OF THE TURKEY.SPRINKLE additional garlic and onion powder inside the cavity of turkey if desired.
- 3. Quarter all the fruits and veggies, and then fill the neck cavity with some of the mixture, and secure it in by overlapping the skin of the turkey neck to hold in the fruit & veggies and securing with 2 long skewers.
- 4. Now with the remaining fruit mixture fill in the larger cavity of the turkey, and tuck legs & tail, securing with additional skewers if needed. I did not need them, I used the excess skin to hold the legs in place. Fold the wings back so that they fit inside the pan.
- 5. Place the pan on the preheated grill, close the lid, then check after the first hour, brushing with additional remaining butter mixture using a BBQ brush.
- 6. Using a Baster squeeze any accumulated juices back over the turkey. Close lid and continue to cook till juices run clear when pierced with a fork or the temperature of the breast reaches 165 degrees F. and the thigh is about `175 degrees F.
- 7. Remove from Grill when done, allow turkey to rest at least 10 to 15 minutes before carving.
- 8. Sorry I didn't get a picture of the carved bird, I was in such a hurry trying to get everything out to serve, that I forgot to take the picture. I promise I will take one soon. I promise.
EASY TURKEY PITA
Stuff soft and tasty pita bread with smoked turkey breast, tomatoes, cucumbers and creamy ranch dressing for this fast and Easy Turkey Pita recipe. Make these whether you're using up leftovers or simply want a quick sandwich stuffed with goodness.
Provided by My Food and Family
Categories Lunch
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 5
Steps:
- Fill bread with turkey, tomatoes and cucumbers.
- Drizzle with dressing.
Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
SMOKED TURKEY STUFFED PITAS
Make and share this Smoked Turkey Stuffed Pitas recipe from Food.com.
Provided by loof751
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Core and seed the pepper and peel the jicama. Cut the pepper, zucchini, and jicama into thin strips.
- In a small saucepan, bring the lemon juice to a boil over medium heat. Boil 2-3 minutes, until juice is reduced to 1 tablespoon. Remove from heat and let stand 1 minute. Stir in the butter until it is melted and incorporated. Set aside.
- Heat the oil in a non-stick skillet. Add the pepper, zucchini, jicama, and turkey and saute for 2-3 minutes.
- Add the water and saute another 3-4 minutes, until the vegetables are tender.
- Drizzle with lemon butter. Season with salt and pepper to taste and toss to blend.
- Cut pitas in half cross-wise and stuff with vegetable/turkey mixture.
Nutrition Facts : Calories 336.8, Fat 7, SaturatedFat 2.7, Cholesterol 43.4, Sodium 1118.8, Carbohydrate 47.4, Fiber 6, Sugar 6.3, Protein 22.6
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