| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Instructions
- 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.
Nutrition Facts
| Calories | 376 |
| Total Fat | 12 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 68 milligrams |
| Sodium | 549 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 2 grams |
| Protein | 26 grams |
| Sugar | 6 grams |
Reviews
Just OK. We used unsplit pitas, so we folded them over. I would use less curry and more cranberry
I loved this recipe for Thanksgiving leftovers. Perfect for something different!
This recipe was very good. High Raves from my family. We had some pineapple and added it to the recipe.
After two bites, the dog got the rest.