A dif­fer­ent take on the left­over tur­key sand­wich

The Woolwich Observer - - LIVING HERE -

ONE OF THE BEST parts of a large tur­key din­ner is the left­overs. In the days fol­low­ing the big Christ­mas meal – aka the re­cov­ery pe­riod – this sand­wich gives left­overs a new lease on life with some se­ri­ous crunch fac­tor. Use the tur­key mix­ture to make an equally de­li­cious salad. Add a splash of rice vine­gar and en­joy.

This recipe is great for us­ing up tur­key left­overs. Or, sim­ply cook an ex­tra bone­less skin­less tur­key breast for din­ner and save the left­overs. You can also sub in left­over cooked chicken. Switch up the let­tuce colour palette with baby kale, shred­ded cab­bage or shred­ded beets.

Given its sim­plic­ity, this recipe is ideal for get­ting the kids in­volved if the “I’m bored” com­plaints have al­ready set in – they can stir the in­gre­di­ents to­gether and stuff the fill­ing into the pita pock­ets. Prep time is just 10 min­utes.

Tur­key and Veg­gie Stuffed Pita

1/3 cup 0% fat plain Greek yo­gurt 2 Tbsp. light may­on­naise 1 tsp. Di­jon or yel­low mus­tard 1/4 tsp. fresh ground black pep­per 1-1/2 cups chopped cooked tur­key breast meat (about 227 g /8 oz) 1/2 cup diced red or green bell pep­per 1/4 cup grated car­rot 2 whole grain pita pock­ets 4 leaves Bos­ton let­tuce Quar­ter of an English cu­cum­ber, thinly sliced

In a large bowl, whisk to­gether yo­gurt, may­on­naise, mus­tard and pep­per. Stir in tur­key, red pep­per and car­rot un­til coated well.

Cut pitas in half and open pock­ets. Tuck let­tuce and cu­cum­ber slices into each half and spoon in tur­key mix­ture. Makes 4 serv­ings.

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