MeMa makes the best Thanksgiving dinner on the planet in my opinion; her corn custard, "normal"stuffing, pineapple stuffing, turkey, mashed potatoes, pumpkin pie, apple pie, and pumpkin roll all contribute to the most wonderful eating experience you will ever have. She just has a way of making everything perfect. That is probably because she bakes and cooks out of love; love is her most important ingredient that brings our family together. Unfortunately, Thanksgiving only comes once a year. Besides eating leftovers, I am forced to wait another year until I can stuff my belly full of MeMa's delicious food.
It is near impossible for me to wait 365 days. Even now, my excitement builds more and more as it gets closer to Thanksgiving. The cravings for stuffing and pie have long been set in, so I needed a little bit of Thanksgiving to hold me over until the official Turkey Day. That is where these Thanksgiving Pita Pockets come into play. They combine some of the best components of a Thanksgiving meal: turkey and anything with cranberries(MeMa puts cranberries in her apple pie and stuffing). I have to say, these are probably one of the best sandwiches/pita pockets I've ever eaten. They are simple yet so delicious, plus they are quite easy to make! And the ingredient list is short :D. The pita pockets are stuffed(and I mean STUFFED) with turkey, spinach, cranberry sauce, and fontina cheese. You will be amazed about how well all these flavors blend together! The melty cheese is a perfect compliment to the sweet cranberry sauce, while the turkey and spinach create harmony and balance within all the flavors. So go ahead, have a little unofficial taste of Thanksgiving :)
Yields: 8 halves
4 white or whole wheat pita pockets
1 cup shredded fontina
1 cup whole cranberry sauce
16 slices oven roasted turkey breast (about 1 lb.)
Preheat oven to 350.
Empty the cranberry sauce into a small saucepan. Heat over medium-low heat until softened. The cranberry should not be liquified; it should just be heated enough to slightly soften it. This step makes the cranberry sauce easier to measure out and spread inside the pita pocket.
Cut pitas in half and arrange on a baking sheet. Put them in oven for 3 minutes to soften and warm them.
Remove the pita pocket halves from the oven. Stuff each halve with some spinach, 2 slices of turkey, 2 tbsp cranberry sauce, and 2 tbsp fontina.
Rearrange stuffed pitas on the baking and heat for an additional 3-5 minutes until cheese is melted.
Recipe From: Sweet Dreams and Sprinkles*Please do not take this recipe from my blog and use it as your own. If you do wish to post my recipe on your blog, please ask for permission by emailing me. Thank you.