© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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
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.