- 2 cups cubed cooked turkey
- 3/4 cup dried cranberries
- 1 celery rib, chopped
- 1/2 cup chopped pecans, toasted
- 3/4 cup honey-mustard salad dressing
- 8 whole wheat pita pocket halves
- Lettuce leaves, optional
- In a bowl, combine the turkey, cranberries, celery and pecans. Add dressing and toss to coat. If desired, line pita halves with lettuce; fill with turkey mixture. Yield: 4-8 servings.
Originally published as Thanksgiving Sandwiches in Country Woman November/December 2002, p35
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