Vegetable Turkey Pockets Recipes

TURKEY VEGGIE TRAY RECIPE

Steps:

• Make the face by cutting the bottom off of a red pepper. Make the beak by using a baby carrot, a piece of yellow pepper for the snoods and candy eye balls!
• To make the body, gather and prep your veggies. We like to wash and cut to sizes that are easy for grabbing.
• Layer the sliced cucumbers first in a half circle around the platter. Then layer the carrots, yellow and red peppers, and broccoli pieces in smaller half circles. End with the snap peas at the bottom.
• Then add the bowl of your favorite dip. Place the turkey face made out of a pepper in the dip bowl.

VEGGIE TURKEY CENTERPIECE

Steps:

• Trim both ends of each radish. With a sharp knife, cut the radishes to make roses. Place in a bowl of ice water; refrigerate until radishes open, about 30 minutes., Line a serving platter with six kale leaves. Cut the bottom off the medium cabbage so it sits flat; place on platter for turkey body., From the carrot, cut a 3-1/2-in. piece and a 1-1/2-in. piece. (Discard remaining carrot or save for another use.) Make a diagonal cut at one end of each carrot piece. , Make a V-shaped cut at the other end of the small piece to create a beak. Using toothpicks, attach the diagonal end of the larger carrot piece to turkey body for neck., For head, attach the diagonal end of the smaller carrot piece to neck. Using toothpicks, attach raisins for eyes and pimiento strips for the wattle., for tail, attach the remaining kale leaves on the back. remove eight leaves from the red cabbage and attach in front of the kale leaves. (Save the remaining cabbage for another use.) Attach the cherry tomatoes in front of the cabbage leaves., Attach stuffed olives for wings. Cover remaining body with ripe olives. Arrange radish roses on plate.

TURKEY AND VEGETABLE HAND PIES

Steps:

• In a food processor, combine flour, butter, baking powder, and 1/2 teaspoon salt. Pulse until mixture resembles coarse meal. While pulsing, gradually add ice water, until a dough begins to form. Turn onto a piece of plastic wrap, and pat into a 1-inch-thick square. Wrap, and refrigerate until firm, about 30 minutes.
• Meanwhile, make filling: In a large skillet, heat oil over medium. Add onion, garlic, and carrot; cook, stirring occasionally, until carrot is tender, 5 to 7 minutes. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add green beans and cream; cook until sauce is slightly thickened and green beans are tender, 2 to 4 minutes. Season with salt and pepper. Cool to room temperature, about 10 minutes.
• Preheat oven to 400 degrees. On a lightly floured work surface, roll chilled dough into a 16-inch square; cut into 4 equal squares. Dividing evenly, place filling on one half of each square, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then crimp with a fork. With the tip of a paring knife, cut 2 to 3 small vents on top. Transfer pies to two rimmed baking sheets; bake until golden brown, 25 to 30 minutes, rotating sheets halfway through.

FRESH VEGGIE POCKETS

Steps:

• In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.

VEGETABLE TURKEY POCKETS

Steps:

• 1. Mix dressing, mayonnaise, turkey, cucumber, carrot, tomato, and basil. Refrigerate.2. Fill bread with turkey mixture.EXCHANGES1 Starch 11 Vegetable1 Meat, medium-fat1 Polyunsat FatPYRAMID SERVINGS2 Starch1 Vegetable1 MeatNUTRITION FACTSCalories 220 Calories from Fat 90Fat 10 g Saturated Fat 1.5 gCholesterol 20 mgSodium 850 mg* ( >400 mg)Carbohydrate 24 g Dietary Fiber 1 g Sugars 4 gProtein 10 gReprinted with permission of Kraft Foods, Inc.

VEGETABLE TURKEY POCKETS

Steps:

• Mix salad dressing, mayo, turkey, cucumber, carrot, tomato and basil.
• Refrigerate Fill pita breas halves with turkey mixture.