Thanksgiving Leftovers Pita With Cranberry Pomegranate Sauce

Name: Thanksgiving Leftovers Pita With Cranberry Pomegranate Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Cuisine: Middle Eastern
Ingredients: 1 cup cranberries; 1/4 cup granulated sugar; 1/4 cup water; 1 lemon, zested; 2 tablespoons pomegranate juice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 pita, flatbread, or naan round; 1 tablespoon Greek yogurt; 1 tablespoon cranberry pomegranate sauce; 2 ounces cooked turkey, or chicken, sliced or shredded; 1/2 cup leftover Middle Eastern stuffing, or crunchy acorn squash stuffing

A resourceful Thanksgiving leftovers sandwich features turkey, stuffing, and a tangy cranberry pomegranate sauce, all nestled in pita bread.

⭐ 3.7 (3 reviews) Prep: 10 minCook: 15 minTotal: 25 minYields: 1 serving

Category Tags:

Lunch Dinner Sandwich

Cuisine Tags:

Middle Eastern

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Instructions

Combine cranberries, sugar, water, lemon zest, pomegranate juice, cinnamon, and salt in a pot; bring to a boil.
Reduce heat, then simmer for 15 minutes, stirring occasionally, until cranberries burst. Cool the sauce.
Spread yogurt and cooled cranberry pomegranate sauce on pita bread.
Layer turkey and stuffing onto the pita.
Drizzle with additional cranberry pomegranate sauce, then fold and eat.

Nutritional Info (per serving)

Calories: 1120 kcal

Carbohydrate: 188 g

Cholesterol: 54 mg

Fiber: 21 g

Protein: 40 g

Saturated Fat: 5 g

Sodium: 1572 mg

Sugar: 49 g

Fat: 25 g

Unsaturated Fat: 0 g