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Hot Turkey Salad Pitas Recipe

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Fresh fruit and cooked turkey tastily combine in these yummy pita bread sandwiches.—Rachael Vanderndool, Barrys Bay, Ontario
TOTAL TIME: Prep: 15 min. Bake: 10 min.
MAKES:2-4 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min.
MAKES: 2-4 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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