GYRO-STYLE TURKEY PITAS
These are so good! Everyone will love these hearty, flavorful handhelds. -Wanda Allende, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the turkey, onion, sauerkraut, brown sugar and salt over medium heat until meat is no longer pink; drain., In a small bowl, combine the sour cream, mayonnaise and salad dressing. Stir in tomato and cucumber. Fill pita halves with turkey mixture, lettuce and sauce.
Nutrition Facts :
SWEET-AND-SPICY TURKEY PITAS
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1 1/4 teaspoons curry powder in a skillet 20 seconds; let cool. Mix with 2 tablespoons cranberry sauce and 1/2 cup plain yogurt in a bowl. Add 2 cups chopped leftover turkey and 1/4 cup each chopped scallions and celery. Season with salt and add some toasted walnuts, if desired. Stuff into pitas lined with lettuce.
TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI
These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They've got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they're well worth the 10 extra minutes they take to make.
Provided by Melissa Clark
Categories dinner, lunch, weekday, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
- Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
- Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
- In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.
GRILLED TURKEY PITAS
Move over hamburgers! My Greek-style turkey sandwich filling is hearty enough to make a meal in a pita pocket. The yogurt adds creaminess and substance. -Penny Malcolm, Americus, Georgia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first eight ingredients. Pour 1/4 cup yogurt mixture into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate turkey for 8 hours or overnight. Cover and refrigerate remaining yogurt mixture., Drain and discard marinade. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until a thermometer reads 170°, turning occasionally. Let stand for 5 minutes before slicing., To remaining yogurt mixture, add the tomatoes, cucumber, onion, green pepper, cheese and olives., Grill pita halves, uncovered, over medium heat for 1-2 minutes on each side or until warm. Fill each pita half with sliced turkey and 1/3 cup yogurt mixture.,
Nutrition Facts : Calories 536 calories, Fat 15g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 903mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 4g fiber), Protein 50g protein.
TURKEY & PEPPER PITTAS
Kids will love this tasty snack-supper, and we bet they'll never know it's superhealthy too
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or large frying pan and fry the turkey and chilli flakes for 5-6 mins. Add the peppers and spring onions and stir-fry until the turkey is cooked but the peppers still have crunch. Season.
- Divide the avocado and coriander between the pitta halves, then spoon in the turkey and pepper mix. Add a dollop of soured cream to each and serve straight away.
Nutrition Facts : Calories 526 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 1.05 milligram of sodium
ASIAN SPICED TURKEY
I have my mother and our Chinese heritage to thank for this moist and savory turkey. The vanilla, aniseed and apple juice make the basting sauce unique. -K. Fung, Stoneham, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 19-20 servings.
Number Of Ingredients 12
Steps:
- Place celery and onions inside the turkey cavity. In a small bowl, combine 1 cup water, soy sauce, sugar, apple juice, vanilla and seasonings; mix well. Place turkey, breast side up, on a rack in a roasting pan; pour remaining water into the pan. Pour 1/4 cup soy sauce mixture into the cavity and another 1/4 cup over turkey; set remaining sauce aside. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with remaining sauce. When turkey begins to brown, cover lightly with foil. Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 328 calories, Fat 9g fat (3g saturated fat), Cholesterol 137mg cholesterol, Sodium 866mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 55g protein.
CANTONESE-STYLE TURKEY
In this vaguely Cantonese turkey, the bird is roasted beneath a rich glaze of fermented soybean paste, garlic, ginger, soy sauce and alliums galore, then served with roasted potatoes basted in the sauce and drippings of the bird. It came to The Times from Dr. Carolyn Ling, a physician in Carmel, Ind., whose grandfather came to the United States in the late 19th century from southern China and set up an import-export firm in Manhattan. There were other investments as well. Her grandfather, Dr. Ling told me, had "interests in restaurants." Those interests played a big role in the Ling family's early Thanksgiving feasts: They ate takeout. Dr. Ling's father, a doctor who fought at Anzio in Italy in 1944 and earned a Bronze Star, loved those meals. When Dr. Ling was young, she said, her father urged her mother, a passionate home cook and reader of Gourmet, to emulate them in her holiday cooking at home in Forest Hills, Queens. The result is remarkably easy to prepare, phenomenally juicy, and rich, Dr. Ling said, "with the umami of soy and turkey fat."
Provided by Sam Sifton
Categories dinner, poultry, main course
Time 6h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting pan and allow turkey to come to room temperature while you prepare the sauce.
- Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes. Add scallions, leeks and celery and cook, stirring often, until vegetables soften and cook down, 10 to 12 minutes.
- Add soybean sauce, orange peel, sugar, rice wine or sherry, white pepper, soy sauce and oyster sauce to the vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let cool 20 minutes.
- Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast turkey, uncovered, for 30 minutes.
- Reduce oven to 325 degrees. Baste turkey with pan juices, and tent it with foil. Continue roasting another 1 1/2 to 2 1/2 hours, basting every 30 minutes with pan juices, until a thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot water or turkey or chicken stock, if you have any, 1 cup at a time.
- Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving. Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and keep warm on the stove.
- Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are nicely browned and crisped, 30 to 35 minutes.
- Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.
Nutrition Facts : @context http, Calories 829, UnsaturatedFat 19 grams, Carbohydrate 38 grams, Fat 30 grams, Fiber 5 grams, Protein 96 grams, SaturatedFat 7 grams, Sodium 1934 milligrams, Sugar 4 grams, TransFat 0 grams
EASY TURKEY PITA
Stuff soft and tasty pita bread with smoked turkey breast, tomatoes, cucumbers and creamy ranch dressing for this fast and Easy Turkey Pita recipe. Make these whether you're using up leftovers or simply want a quick sandwich stuffed with goodness.
Provided by My Food and Family
Categories Lunch
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 5
Steps:
- Fill bread with turkey, tomatoes and cucumbers.
- Drizzle with dressing.
Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
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