|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||33%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 188g||68%|
|Dietary Fiber 21g||74%|
|Total Sugars 49g|
|Vitamin C 61mg||307%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In addition to being about family and friends and food, Thanksgiving is also a time to be grateful for what you have and seeing the glass as half full rather than half empty.
Half the fun of studying the dinner leftovers situation the following day is figuring out how to use the bits that are left. Salads, sandwiches, soups—choices abound, but one thing that's a given is the ubiquitous leftover sandwich.
This year, give your leftovers sandwich Middle Eastern flair by using pita bread and a housemade cranberry sauce infused with pomegranate molasses. Thanksgiving may be an American tradition, but those are best when everybody brings their own unique spin to the food.
For the Cranberry Pomegranate Sauce:
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
For the Pita Wrap:
Gather the ingredients.
Add the cranberries, sugar, water, lemon zest, pomegranate juice, cinnamon, and salt in a pot. Bring to a boil, stir well and reduce the heat to low.
Allow to simmer for 15 minutes, stirring occasionally, until the cranberries have popped. Remove from the heat and let cool slightly before serving.
Spread the tablespoon of Greek-style yogurt and the tablespoon of cranberry pomegranate sauce on your pita, flatbread, or naan. The bread can be at room temperature or you can warm it up for a few minutes in the oven.
Pile on as much of the sliced cooked turkey or cooked chicken as you like.
Add the leftover Middle Eastern or acorn squash stuffing on top.
Drizzle on as much of the cranberry pomegranate sauce as you like, fold over, and eat.