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Hot Turkey Salad Pitas

 Hot Turkey Salad Pitas
Fresh fruit and cooked turkey tastily combine in these yummy pita bread sandwiches.—Rachael Vanderndool, Barrys Bay, Ontario
2-4 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 each) equals 542 calories,

2 of 2

Hot Turkey Salad Pitas (continued)

Nutritional Facts: 26 g fat (4 g saturated fat), 63 mg cholesterol, 665 mg sodium, 53 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.