| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 444 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 3 g |
| Sugar | 38 g |
| Protein | 25 g |
| Cholesterol | 78 mg |
| Sodium | 808 mg |
Reviews
I have made this several times and it’s Delicious! My teen kids LOVE it. Didn’t change anything. Trisha never disappoints. Try her broccoli rice chicken casserole…..my god.
The stars are for the pepper jelly. Excellent!!!!!
Loved this. Just a nice amount of spice.
Delicious! I did everything in the recipe to a “T”! The lettuce was a little messy, so I used small tortillas under the lettuce. Loved making the pepper jelly and read some other ideas on how to use it with other foods. I wonder if you can make jalapeño jelly using a green pepper?
I really like this!
These were divine! I was hesitant because of the water chestnuts but it came out great. I also halved the pepper jelly and it was still saucy. I think I’m going to spice it up more next time. Even hubby was surprised, his words when he saw it “that looks gross”. He still tried it and with a mouth full of filly he turned to me and gave me thumbs up.
Would make again with no ginger
Loved! Followed the recipe exactly. Will make again.
This was very tasty….I did buy the red pepper jelly as a shortcut…quick and easy.
Yummy! I’ve made this a couple times because it’s very delicious. The red pepper jelly is so tasty, so this time I made extra and used it with other things (e.g. with meatballs, over cream cheese as a dip, on toast, and as a sauce for dipping shrimp and chicken fingers). The next time I make the jelly I’m going to try it over ice cream!