Vegetable Turkey Pockets Food

THANKSGIVING LEFTOVERS POCKETS RECIPE BY TASTY

Steps:

• Combine mashed potatoes, shredded turkey, and corn in a medium-sized bowl.
• Whisk together the egg and water for the egg wash.
• Lay out empanada wrappers on a lightly floured surface. Brush egg wash over surface of wrappers.
• Scoop two tablespoons of the mashed potato mixture into the center of each wrapper.
• Fold each wrapper in half and press the edges together so it is sealed.
• Add 2 tablespoons of vegetable oil to a skillet on medium heat.
• Cook pierogi for 1-2 minutes on both sides.
• Serve with gravy and cranberry sauce. Yum!
• Enjoy!

VEGGIE TURKEY CENTERPIECE

Steps:

• Trim both ends of each radish. With a sharp knife, cut the radishes to make roses. Place in a bowl of ice water; refrigerate until radishes open, about 30 minutes., Line a serving platter with six kale leaves. Cut the bottom off the medium cabbage so it sits flat; place on platter for turkey body., From the carrot, cut a 3-1/2-in. piece and a 1-1/2-in. piece. (Discard remaining carrot or save for another use.) Make a diagonal cut at one end of each carrot piece. , Make a V-shaped cut at the other end of the small piece to create a beak. Using toothpicks, attach the diagonal end of the larger carrot piece to turkey body for neck., For head, attach the diagonal end of the smaller carrot piece to neck. Using toothpicks, attach raisins for eyes and pimiento strips for the wattle., for tail, attach the remaining kale leaves on the back. remove eight leaves from the red cabbage and attach in front of the kale leaves. (Save the remaining cabbage for another use.) Attach the cherry tomatoes in front of the cabbage leaves., Attach stuffed olives for wings. Cover remaining body with ripe olives. Arrange radish roses on plate.

VEGETABLE TURKEY POCKETS

Steps:

• 1. Mix dressing, mayonnaise, turkey, cucumber, carrot, tomato, and basil. Refrigerate.2. Fill bread with turkey mixture.EXCHANGES1 Starch 11 Vegetable1 Meat, medium-fat1 Polyunsat FatPYRAMID SERVINGS2 Starch1 Vegetable1 MeatNUTRITION FACTSCalories 220 Calories from Fat 90Fat 10 g Saturated Fat 1.5 gCholesterol 20 mgSodium 850 mg* ( >400 mg)Carbohydrate 24 g Dietary Fiber 1 g Sugars 4 gProtein 10 gReprinted with permission of Kraft Foods, Inc.

VEGETABLE TURKEY POCKETS

Steps:

• Mix salad dressing, mayo, turkey, cucumber, carrot, tomato and basil.
• Refrigerate Fill pita breas halves with turkey mixture.