WALDORF TURKEY PITAS
Living in New York City means not having a lot of time to prepare meals. This recipe is quick, easy and healthy, making it perfect for my lifestyle. -Kevin Sobotka, Staten Island, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. Line pita halves with spinach; fill with turkey mixture.
Nutrition Facts : Calories 363 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 626mg sodium, Carbohydrate 48g carbohydrate (14g sugars, Fiber 7g fiber), Protein 30g protein.
THE GREATEST GRILLED TURKEY
Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.
Provided by Bob Cody
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h45m
Yield 18
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill for indirect medium-high heat.
- Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
- Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg
GREEK TURKEY PITAS
"We like to fix these generous sandwiches whenever we have leftover turkey in the house," Jean Graf-Joyce writes from Albany, Oregon. "They're easy to make and a perfect choice for a light meal on the deck or patio."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 313 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 690mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
ASIAN-STYLE TURKEY PITAS
Tired of turkey sandwiches? Try Beverly Graml's fresh-tasting adaptation-a warm spicy stir-fry tucked into pita bread. "A neighbor game me this quick-and-easy recipe years ago," she pens from Yorktown, Virginia. "It's been my most popular day-after-turkey dish ever since."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Mix first five ingredients until smooth. In a large nonstick skillet, heat canola oil over medium-high heat; stir-fry red pepper until crisp-tender. Add garlic and spices; cook and stir 1 minute., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in turkey and green onions; heat through. Serve in pitas.
Nutrition Facts : Calories 394 calories, Fat 10g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 692mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 37g protein. Diabetic Exchanges
GRILLED PITA
Common throughout the Middle East and Mediterranean, pita is traditionally baked at high temperatures in a tandoor (clay) oven. The versatile staple is served with kebabs, falafel, souvlaki, hummus, baba ganoush and many other preparations. It's popular in America, too, but our store-bought pita generally leaves a lot to be desired. (For starters, by the time we get it, it's often several days old.) The good news is that pita is easy to make at home and the soft, tender and fragrant result is well worth it. Although you can bake it in a regular oven, we use a grill to replicate a bit of that smoky tandoor flavor. Cooking the dough on a griddle rather than directly on the grill grates means there's less chance of sticking, making the bread easier to flip.
Provided by Food Network Kitchen
Time 2h40m
Yield 8 pitas
Number Of Ingredients 6
Steps:
- Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
- Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
- Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
- Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
- Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
- Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.
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.
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 :
JAZZED UP GRILLED CHEESE AND TURKEY PITA
My mother gave me the idea, by kicking the boring grilled cheese sandwich up a notch. Then I experimented by using pita bread and it is not only quick and easy but savory for when I want something light but heartier than just the everyday sandwich.
Provided by chef FIFI
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- First step is to chop garlic up finely, preferrably in a mortar until is smashed all to pieces:}.
- Then combine garlic and margarine so that it makes a garlic butter of it's own in a separate bowl (you should have alot left over for next time or additional sandwiches).
- Cut pita's in half and fill your pocket pitas as you like them.
- Coat the pita's on the outside with the garlic butter.
- Heat a pan up and grilled them to taste.
- Enjoy.
Nutrition Facts : Calories 515.8, Fat 23.2, SaturatedFat 8.8, Cholesterol 81, Sodium 2164.8, Carbohydrate 39, Fiber 1.4, Sugar 0.8, Protein 37.5
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