Turkey Waldorf Pita Recipes

TURKEY WALDORF SALAD

Turkey Waldorf Salad image

A perfect combination of refreshing and filling, this salad is ideal for days when you don't want to heat up the kitchen. Serve it stuffed in pita bread for a yummy lunch.-Trisha Kruse, Eagle, ID

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon rice vinegar
2 teaspoons brown sugar
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
2 cups cubed cooked turkey breast
2 celery ribs, thinly sliced
1/4 cup dried cranberries
1 large apple, diced
2/3 cup chopped walnuts, toasted
4 Bibb lettuce leaves

Steps:

In a small bowl, whisk together the first seven ingredients. In a large bowl, combine the turkey, celery and cranberries. Pour dressing over mixture; toss to coat. Chill for at least 1 hour. , Just before serving, stir in apple and walnuts. Serve on lettuce leaves.

Nutrition Facts : Calories 420 calories, Fat 26g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 390mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.

TURKEY WALDORF SALAD

Turkey Waldorf Salad image

An American classic, Waldorf salad gets its name from the majestic Waldorf-Astoria Hotel in New York City, where it was first served in 1896. Crunchy, sweet, savory, and satisfying, it is the perfect use for leftover turkey and all those beautiful fruits and nuts from your Thanksgiving table centerpiece. Chopped ripe pears are a great addition; this tasty salad can also be served on a bed of crunchy butter lettuce in place of the celery root.

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups shredded leftover turkey meat
2 stalks celery, sliced
1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
1 crisp apple, such as Gala or Macintosh, cored and chopped
1 cup red seedless grapes, halved
1/2 cup pecans, toasted, and coarsely chopped
1/2 cup non-fat yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/4 teaspoon salt, plus more as needed
1 small celery root, peeled and cut into matchsticks
Freshly ground black pepper

Steps:

In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

TURKEY WALDORF BITES

Turkey Waldorf Bites image

Provided by Giada De Laurentiis

Categories appetizer

Time 6h25m

Yield 40 hors d'oeuvres

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
1/2 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
2 tablespoons milk, room temperature
2 eggs, room temperature
2 teaspoons Dijon mustard
4 jarred piquillo peppers, drained and finely diced
1 shallot, minced
1 pound ground turkey
1/4 cup fresh basil leaves, chopped
3/4 teaspoon salt
40 red seedless grapes
2 stalks celery, cut into 3/4-inch pieces
1 apple, such as Fuji, diced into 40 pieces

Steps:

Special equipment: forty 4-inch skewers or decorative toothpicks
Preheat the oven to 375 degrees F.
Spray a 10-by-5-inch loaf pan with nonstick cooking spray. Cut a piece of parchment paper to line the bottom and the two long sides of the pan, leaving 2 inches of overhang on either side.
In a large bowl, mix together the breadcrumbs, Parmesan, milk, eggs and mustard. Set aside to soak for 5 minutes. Add the peppers, shallots, turkey, basil and salt, and mix well with your hands until fully combined. Press the meatloaf mixture into the prepared loaf pan and smooth the top.
Bake until the meatloaf reaches an internal temperature of 160 degrees F, about 30 minutes. Let cool in the pan for 5 minutes, then run a knife along the two parchment-free sides of the pan to release the loaf. Using the paper as handles, lift the meatloaf from the pan to a cooling rack and let cool to room temperature.
When cool, place the meatloaf back in the pan and fold the parchment over the top to cover. Place a weight or heavy object on top of the loaf to press, and then place the whole thing in the refrigerator to chill completely, at least 4 hours or up to overnight.
To serve, unmold the meatloaf and cut it into 1-inch squares. Using 4-inch skewers or decorative toothpicks, skewer a grape, a piece each of celery and apple, and, lastly, a cube of meatloaf to use as a base. Stand the skewers upright on the meatloaf.
Serve cold or at room temperature.

PEAR WALDORF PITAS

Pear Waldorf Pitas image

Here's a guaranteed table brightener for a shower, luncheon or party. Just stand back and watch these sandwiches vanish. For an eye-catching presentation, I tuck each one into a colorful folded napkin. -Roxann Parker, Dover, Delaware

Provided by Taste of Home

Categories Appetizers Lunch

Time 20m

Yield 20 mini pitas halves.

Number Of Ingredients 9

Ingredients

2 medium ripe pears, diced
1/2 cup thinly sliced celery
1/2 cup halved seedless red grapes
2 tablespoons finely chopped walnuts
2 tablespoons lemon yogurt
2 tablespoons mayonnaise
1/8 teaspoon poppy seeds
20 miniature pita pocket halves
Lettuce leaves

Steps:

In a large bowl, combine pears, celery, grapes and walnuts. In another bowl, whisk yogurt, mayonnaise and poppy seeds. Add to pear mixture; toss to coat. Refrigerate 1 hour or overnight. , Line pita halves with lettuce; fill each with 2 tablespoons pear mixture.

Nutrition Facts : Calories 67 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

SONNY'S WALDORF TURKEY SALAD

Sonny's Waldorf Turkey Salad image

Wondering what to do with that left-over turkey? This salad will make turkey into something really exotic, with a fruity, nutty and hint-of-spicy flavor that you will want to enjoy year-round. With so many different variations, this salad has something for everyone! Serve salad on top of salad greens or in a pita shell.

Provided by SKYBLUE1963

Categories Salad Waldorf Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons cider vinegar
1 tablespoon white sugar
1 teaspoon curry powder
½ teaspoon ground black pepper
2 cups cubed cooked turkey
1 cup halved red seedless grapes
1 apple, cored and chopped
½ cup chopped celery with leaves
½ cup chopped red onion
½ cup chopped walnuts

Steps:

Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).

Nutrition Facts : Calories 334.2 calories, Carbohydrate 14 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 2 g, Protein 16.8 g, SaturatedFat 4.1 g, Sodium 185 mg, Sugar 10.2 g

EASY TURKEY PITA

Easy Turkey Pita image

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

Ingredients

1 pita bread half
6 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast
2 thin tomato slices
2 thin cucumber slices
1 Tbsp. KRAFT Lite Ranch Dressing

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

TURKEY WALDORF SALAD

Turkey Waldorf Salad image

This is not your classic Waldorf salad, which is traditionally a mélange of apples, celery, raisins, walnuts and grapes in a thick mayonnaise-based dressing. Here, the dressing, thinned out and lightened with yogurt, is spiced with curry and cumin, and the salad mix includes a generous amount of chopped radicchio or endive, which bring a bitter dimension into the mix. This salad is also an excellent home for leftover Thanksgiving turkey.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, main course, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons mayonnaise
1/4 cup plain yogurt
1 teaspoon curry powder
1/2 teaspoon lightly toasted cumin seeds, ground
1/2 teaspoon honey
2 tablespoons lemon juice
Salt to taste
2 tablespoons walnut oil or grapeseed oil, or 1 tablespoon each
2 cups diced or shredded turkey
1 tart apple, such as a Granny Smiith, diced
1 1/2 cups diced celery
1/4 cup raisins
1/3 cup chopped walnuts
2 cups chopped radicchio or endive

Steps:

In a bowl or measuring cup, whisk together mayonnaise, yogurt, curry powder, cumin, honey, lemon juice, salt and oil.
In a large salad bowl combine turkey, apples, celery, raisins, walnuts and radicchio or endive. Add dressing, toss together, and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 18 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 360 milligrams, Sugar 8 grams, TransFat 0 grams

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