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Pesto and Turkey Stuffed Pita Pockets

2 uncooked turkey thighs
1 8 ounce can sliced water chestnuts drained
2 cups broccoli flowerets
1 red bell pepper sliced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 teaspoons dry chicken bouillon granules
1 cup lightly packed fresh basil leaves
1/2 cup lightly packed fresh parsley leaves
1 clove garlic peeled
2 teaspoons vegetable oil
8 ounces low fat or nonfat ricotta cheese
7-8 5-6 inch pita bread rounds halved crosswise

Remove and discard skin and excess fat from turkey thighs. Rinse turkey and pat dry with paper towels. Place turkey in a 3 1/2 quart slow cooker. Add water chestnuts, broccoli and bell pepper. Sprinkle with salt, black pepper and the bouillon granules. Cover and cook on low for 5-6 hours. In a blender or food processor, combine basil, parsley, garlic, oil and ricotta cheese. Process until finely chopped. Remove turkey meat from bones; cut meat into 1 inch strips. Spoon turkey, water chestnuts, broccoli and green peppers into pita pockets. Top with basil mixture. Makes 7-8 servings.

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