Moo Shu Turkey

Culinary Setting
Boneless Breast


1 (15-oz) can plums, drained and pitted

1/2 c orange juice

1/4 c chunked sweet onion

1 tbsp peeled and minced fresh gingerroot

1/4 tsp ground cinnamon

1 lb TURKEY CUTLETS, cut into thin bite-size strips

1 c hoisin sauce

1 tbsp plum sauce

12 frozen Chinese moo shu pancakes, thawed and warmed

3 c coleslaw mix

As needed minced green onions


Moo Shu Turkey

In a food processor, process plums until they are smooth. Combine plums with orange juice, onion, gingerroot and cinnamon in a slow cooker. Set controls to LOW. Place turkey strips atop plum mixture.

Cover and cook on LOW for 3 to 4 hours.


Remove cooked turkey from liquid and reserve about 1 cup liquid.

Combine hoisin sauce and plum sauce (from slow cooker) in a small bowl.

To serve, spread 1 tablespoon hoisin mixture on each warm pancake, top with about 1/3 cup Moo Shu turkey mixture, 1/3 cup cole slaw mixture and sprinkle with minced green onion.

Roll up to enclose mixture and serve with reserved plum sauce for dipping.