Spicy Turkey Lettuce Cups with Red Pepper Jelly
Spicy Turkey Lettuce Cups with Red Pepper Jelly
A tasty turkey dish by Trisha Yearwood from Trisha's Southern Kitchen
  • Difficulty Level Easy
  • Technique Stir Frying
  • Cooking Time 40 minutes
  • Yield 4 servings
  • 1 tablespoon toasted sesame oil 
  • 3 scallions, finely chopped, white and green parts separated 
  • 1 tablespoon minced or grated ginger  
  • 2 cloves garlic, grated or minced  
  • ½ jalapeno, minced  
  • 454 grams ground turkey (not lean)  
  • Kosher salt 
  • ½ cup chopped water chestnuts  
  • 1 carrot, peeled into ribbons with a vegetable peeler 
  • ¼ cup Easy Spicy Red Pepper Jelly, recipe follows 
  • 2 tablespoons soy sauce  
  • ¼ cup small cilantro sprigs  
  • 1 large head bibb lettuce, leaves separated, largest leaves reserved for another use  
  • Easy Spicy Red Pepper Jelly:
  • 1 cup apricot preserves 
  • 1 red bell pepper, chopped  
  • 2 teaspoons red pepper flakes 
  • ¼ cup white vinegar  
  • Kosher salt
  1. Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallion whites, ginger, garlic and jalapeno; cook, stirring, until golden, 1 to 2 minutes. Increase the heat to medium high and add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up any clumps, until browned, about 4 minutes. Add the water chestnuts, carrots, red pepper jelly and soy sauce; cook, stirring, until the carrots are slightly wilted, about 2 minutes.
  2. Transfer the turkey mixture to a bowl, and top with the scallion greens and cilantro sprigs. Serve with lettuce leaves.
  1. Easy Spicy Red Pepper Jelly:
  2. Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

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