SPICY TURKEY LETTUCE CUPS WITH RED PEPPER JELLY

Spicy Turkey Lettuce Cups with Red Pepper Jelly image

Provided by Trisha Yearwood

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

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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
1/2 jalapeno, minced
1 pound ground turkey (not lean)
Kosher salt
1/2 cup chopped water chestnuts
1 carrot, peeled into ribbons with a vegetable peeler
1/4 cup Easy Spicy Red Pepper Jelly, recipe follows
2 tablespoons soy sauce
1/4 cup small cilantro sprigs
1 large head bibb lettuce, leaves separated, largest leaves reserved for another use
1 cup apricot preserves
1 red bell pepper, chopped
2 teaspoons red pepper flakes
1/4 cup white vinegar
Kosher salt

Steps:

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.
Transfer the turkey mixture to a bowl, and top with the scallion greens and cilantro sprigs. Serve with lettuce leaves.
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.