Ingredients
3 c. stuffing mix
1 stalk celery
5 6 mushrooms
1/4 tsp. ground black pepper
1 1/2 c. chicken broth
Cooking spray
2 or 3 pita rounds
mayonnaise
Sliced turkey (or deli turkey)
Lettuce
1 orange
water
1 package fresh cranberries
1 c. sugar
1/2 tsp. ground ginger
Preparation
Step 1Preheat the oven to 375 degrees. Combine the stuffing mix, celery, mushrooms, pepper, and broth in a mixing bowl. Squish it with your clean hands until evenly mixed. Form the stuffing mixture into 12 patties about 1⁄2 inch thick and 2 inches across. Put the patties on the baking sheet. Wash your hands.Step 2To make the cranberry sauce: Use a vegetable peeler to make a 4-inch long orange zest. Then cut the orange in half and squeeze the juice into a measuring cup. Add enough water to make 1 cup. Put everything, including the orange zest, into a saucepot and stir to combine. Bring it to a boil on high, then reduce the heat to medium and boil 10 to 15 minutes or until thick and soupy, stirring occasionally. Cran Craze will firm to a more jelly-like consistency as it cools. Store extra in a sealed container in the fridge for up to five days.Step 3Spray the patties lightly with cooking spray. Bake for 12 to 15 minutes. Flip them with the spatula and bake an additional 12 to 15 minutes or until brown on both sides. Turn off the oven and use the oven mitts to remove the baking sheet.Step 4Spread mayo and cranberry sauce inside the pita pockets. Fill each pocket with lettuce, turkey, and two or three stuffing patties. Take a bite. Feeling thankful?
