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 fresh cranberries
- 1/4 cup sugar
- 1/4 cup water
- 1 lemon (zested)
- 2 tablespoons pomegranate juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- For the Pita Wrap:
- 1 pita, flatbread, or naan round
- 1 tablespoon Greek yogurt
- 1 tablespoon cranberry pomegranate sauce
- Handful cooked turkey or chicken (sliced or shredded)
- 1/2 cup leftover Middle Eastern stuffing or crunchy acorn squash stuffing
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.