Home cooking: Turkey in the slaw pita sandwiches

September 06, 2011

Members of Maryland chapter No. 0308 of Take Off Pounds Sensibly (TOPS) will present Home Cooking recipes during the month of September. This is a pocket-sandwich recipe from Donna Parks.

Turkey in the slaw pita sandwiches

Turkey mixture:

1 pound ground turkey

1 small onion, chopped

1 tablespoon brown sugar

1 teaspoon dried mustard

1/2 teaspoon black pepper

1 tablespoon vinegar

1 tablespoon Worcestershire sauce

8-ounce can tomato sauce


2 1/2 cups shredded green cabbage

1 small red apple, unpeeled, finely chopped

1 small carrot, shredded

3/4 cup plain yogurt

1/2 teaspoon dried mustard

1/2 teaspoon celery seed

Sandwich bread:

3 6-inch-diameter whole-wheat pocket breads, cut in half to make 6 pockets

In large, nonstick skillet, brown ground turkey with onion. Drain. Stir in brown sugar, 1 teaspoon dried mustard, black pepper, vinegar, Worcestershire sauce and tomato sauce. Cover and simmer 15 minutes, stirring occasionally.

In a medium bowl, combine cabbage, apple and carrot.

In small bowl, combine yogurt, 1/2 teaspoon dried mustard and celery seed.

Pour dressing over cabbage, apple and carrot, and toss to combine.

To serve, spoon about 1/3- up turkey mixture into each pocket. Top with about 1/2-cup slaw mixture. Serve immediately.

Makes 6 sandwiches.

—  Courtesy of Donna Parks, a member of Take Off Pounds Sensibly Md. No. 0308

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