This does not use leftover turkey. But it’s interesting enough that if you’re not doing a whole bird, but still wanted turkey (a bit informally) it would be a nice twist on the tradition. Looks to also be a good way to put helping hands to work in the kitchen!

Leftover turkey sandwiches: Turkey Stack, Turkey Club, Turkey (salad) Sandwich

TURKEY STUFFED PITAS WITH YOGURT DRESSING

Serves 8
Working time: about 45 minutes; Total time: about 1 hour 30 minutes
Calories 368; Protein 27g; Cholesterol 44mg; Total fat 14g; Saturated fat 2g; Sodium 136mg

1 ½ lbs turkey breast meat, skinned, both sides criss-crossed with a sharp knife with cuts 1/3 inch deep and ¾ inch apart
2 tsp safflower oil
Juice of 1 lime
8 small whole-wheat pitas (pocket bread)
½ C lettuce, shredded
Dry Marinade
Vegetable Filling
Yogurt Dressing

Combine Dry Marinade ingredients. Rub Dry Marinade into prepared turkey breast, making sure seasoning fills the cuts, and refrigerate for 1 hour. While turkey is marinating, prepare Vegetable Filling. Preheat oven to 400˚. Prepare Dressing. Heat 2 tsp safflower oil in a large, heavy-bottomed oven-proof skillet over medium-high heat and sauté turkey on one side until brown, about 5 minutes. Turn breast, sauté 1 minute longer, then place skillet in upper level of oven and roast turkey until flesh is firm and springy to the touch, 8 to 12 minutes. Remove from skillet, squeeze lime juice over meat, and allow to stand for 5 minutes. Slice turkey breast against grain into ¼-inch pieces, and cut each piece into strips. To assemble pitas, place pitas in hot oven for 1 minute to soften. Slice each pita open at the top, stuff shredded lettuce evenly inside pitas, and fill evenly with turkey meat and Vegetable Filling. Pass Yogurt Dressing separately.

DRY MARINADE

1 Tbsp paprika
2 Tbsp onion, chopped fine
2 cloves garlic, chopped fine
¼ tsp cayenne pepper
¼ tsp white pepper
½ tsp crushed fennel seeds
2 tsp fresh thyme or ½ tsp dried leaves
½ tsp dried oregano

Combine all ingredients.

VEGETABLE FILLING

1 large avocado, peeled, seeded, cut into ¼-inch cubes
Juice of ½ lemon
2 large tomatoes, halved, seeded, chopped coarse
2/3 C onion, chopped fine
1 large bell pepper, seeded, deribbed, cut into ¼-inch pieces

Sprinkle avocado with lemon juice and toss “to keep it from turning brown,” and combine with tomato, onion, and bell pepper. Refrigerate until ready to serve.

YOGURT DRESSING

3 Tbsp fresh lime juice
1 Tbsp red wine vinegar
5 drops Tabasco (or more, to taste)
1 Tbsp honey
2 tsp Dijon mustard
2 garlic cloves, chopped fine
2 Tbsp cilantro, chopped
¼ tsp salt
2 Tbsp safflower oil
½ C plain low-fat yogurt

Combine lime juice, vinegar, Tabasco, honey, mustard, garlic, cilantro, and salt, and whisk vigorously. Whisk in oil slowly, then whisk in yogurt. Refrigerate.