Waldorf Turkey Pitas Recipes

Steps:

• Special equipment: forty 4-inch skewers or decorative toothpicks
• Preheat the oven to 375 degrees F.
• Spray a 10-by-5-inch loaf pan with nonstick cooking spray. Cut a piece of parchment paper to line the bottom and the two long sides of the pan, leaving 2 inches of overhang on either side.
• In a large bowl, mix together the breadcrumbs, Parmesan, milk, eggs and mustard. Set aside to soak for 5 minutes. Add the peppers, shallots, turkey, basil and salt, and mix well with your hands until fully combined. Press the meatloaf mixture into the prepared loaf pan and smooth the top.
• Bake until the meatloaf reaches an internal temperature of 160 degrees F, about 30 minutes. Let cool in the pan for 5 minutes, then run a knife along the two parchment-free sides of the pan to release the loaf. Using the paper as handles, lift the meatloaf from the pan to a cooling rack and let cool to room temperature.
• When cool, place the meatloaf back in the pan and fold the parchment over the top to cover. Place a weight or heavy object on top of the loaf to press, and then place the whole thing in the refrigerator to chill completely, at least 4 hours or up to overnight.
• To serve, unmold the meatloaf and cut it into 1-inch squares. Using 4-inch skewers or decorative toothpicks, skewer a grape, a piece each of celery and apple, and, lastly, a cube of meatloaf to use as a base. Stand the skewers upright on the meatloaf.
• Serve cold or at room temperature.

Steps:

• In a small bowl, combine the first five ingredients. Stir in the turkey. Cover and refrigerate for at least 1 hour., Spoon turkey mixture onto each pita; top with tomato, onion, olives, pepperoncini, lettuce and feta cheese. Fold in half.

Steps:

• Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).

Steps:

• In a small bowl, whisk together the first seven ingredients. In a large bowl, combine the turkey, celery and cranberries. Pour dressing over mixture; toss to coat. Chill for at least 1 hour. , Just before serving, stir in apple and walnuts. Serve on lettuce leaves.

Steps:

• Heat oven to 375°F. Spread pecans in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until light brown.
• On ungreased cookie sheet, place phyllo shells. Bake 8 to 10 minutes or until golden brown.
• Meanwhile, in medium bowl, mix mayonnaise, orange juice, chopped tarragon, salt and pepper. Stir in turkey, apple, onion, celery, cranberries and toasted pecans. Divide mixture evenly among shells. Garnish with additional tarragon.

Steps:

• In a large bowl, combine pears, celery, grapes and walnuts. In another bowl, whisk yogurt, mayonnaise and poppy seeds. Add to pear mixture; toss to coat. Refrigerate 1 hour or overnight. , Line pita halves with lettuce; fill each with 2 tablespoons pear mixture.

Steps:

• Fill bread with turkey, tomatoes and cucumbers.
• Drizzle with dressing.