SRIRACHA TURKEY POCKETS WITH CABBAGE & RADISH SLAW

Sriracha Turkey Pockets with Cabbage & Radish Slaw image

Provided by Amanda Smith @Smithal70

Categories Turkey

Number Of Ingredients 25

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SRIRACHA TURKEY WINGS
1/4 cup(s) hoisin sauce
1 tablespoon(s) grated fresh ginger
2 clove(s) fresh garlic, minced
1 pinch(es) salt
2 tablespoon(s) fresh lime juice
2 teaspoon(s) sriracha sauce, adjust to taste
1/4 teaspoon(s) chinese five spice powder
1 package(s) turkey wing drummettes (i used perdue fresh turkey wing drummettes)
CABBAGE & RADISH SLAW
1 small green cabbage, finely shredded
1 medium daikon radish, cut into 1/8 inch thick matchsticks
16 - red radish, halved lengthwise and cut into thin half moons
4 - scallions, cut on the diagonal into long, thin slices
1/2 cup(s) dry-roasted peanuts
PEANUT DRESSING
1 tablespoon(s) fresh ginger, finely chopped
1/4 cup(s) shallots, coarsely chopped
1/4 cup(s) + 1 tablespoon creamy peanut butter
1/2 cup(s) rice wine vinegar
3 tablespoon(s) soy sauce
3 tablespoon(s) packed dark brown sugar
1/4 cup(s) canola oil
REMAINING INGREDIENTS
- pita pockets

Steps:

Sriracha Turkey: Pre-heat over to 400 degrees. Spray a 13x9 baking dish with cooking spray and set aside.
In a large bowl, whisk together hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
Working with once piece at a time, place turkey wing drummette in the bowl and coat with sauce (note: the sauce is pretty thick). Place drummette in baking dish and repeat with remaining pieces of turkey. Pour any remaining sauce over the turkey.
Cover baking dish with with foil. Bake for 35-40 minutes, or until turkey is thoroughly cooked. Allow to cool and shred turkey off the bone.
Peanut Dressing: Blend ginger, shallots, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth, set aside.
Cabbage & Radish Slaw: Put cabbage, daikon radish, red radishes, scallions, shredded turkey, and peanuts in a large serving bowl. Pour in peanut dressing and toss thoroughly to combine.
Cut pita pockets in half and spoon slaw/turkey mixture into pocket and enjoy!!!! OR (instead of mixing turkey in with slaw) Cut pita pockets in half and fill with shredded turkey and place slaw on top. Both ways are excellent!!