Hot Turkey Salad Pitas Recipe

Publisher Photo

Hot Turkey Salad Pitas Recipe

Be the first to add a review
Publisher Photo
Fresh fruit and cooked turkey tastily combine in these yummy pita bread sandwiches.—Rachael Vanderndool, Barrys Bay, Ontario
MAKES:
2-4 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min.
MAKES:
2-4 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min.

Ingredients

  • 1 medium navel orange, peeled and quartered
  • 1 cup fresh or frozen cranberries
  • 1/2 cup green grapes
  • 1/2 cup sugar
  • 3/4 teaspoon minced fresh gingerroot
  • 2 cups cubed cooked turkey
  • 1 celery rib, chopped
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pita breads (6 inches), halved

Directions

For relish, place the orange, cranberries, grapes, sugar and ginger in a blender or food processor. Cover and process until finely chopped. Set aside 1/2 cup. Cover and refrigerate remaining relish.
In a bowl, combine the turkey, celery, mayonnaise, salt, pepper and reserved relish. Spoon into pita halves. Place on an ungreased baking sheet.
Bake, uncovered, at 375° for 8-10 minutes or until heated though. Serve with the chilled relish. Yield: 2-4 servings.
Originally published as Hot Turkey Salad Pitas in Country Woman November/December 2000, p35

Nutritional Facts

1 each: 542 calories, 26g fat (4g saturated fat), 63mg cholesterol, 665mg sodium, 53g carbohydrate (33g sugars, 3g fiber), 24g protein.

  • 1 medium navel orange, peeled and quartered
  • 1 cup fresh or frozen cranberries
  • 1/2 cup green grapes
  • 1/2 cup sugar
  • 3/4 teaspoon minced fresh gingerroot
  • 2 cups cubed cooked turkey
  • 1 celery rib, chopped
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pita breads (6 inches), halved
  1. For relish, place the orange, cranberries, grapes, sugar and ginger in a blender or food processor. Cover and process until finely chopped. Set aside 1/2 cup. Cover and refrigerate remaining relish.
  2. In a bowl, combine the turkey, celery, mayonnaise, salt, pepper and reserved relish. Spoon into pita halves. Place on an ungreased baking sheet.
  3. Bake, uncovered, at 375° for 8-10 minutes or until heated though. Serve with the chilled relish. Yield: 2-4 servings.
Originally published as Hot Turkey Salad Pitas in Country Woman November/December 2000, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHot Turkey Salad Pitas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review