Name: Spicy Turkey Lettuce Cups with Red Pepper Jelly
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Watch how to make this recipe.

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.

Easy Spicy Red Pepper Jelly:

Yield: 1 cup

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.