11 Turkey Lettuce Wraps

Imperial Ginger and Hoisin Ground Turkey Gems

The origin of the modern lettuce wrap is often traced back to the bustling culinary scenes of San Francisco, where traditional Cantonese minced meat dishes were adapted for a lighter, more interactive dining experience. Using ground turkey instead of the traditional pork offers a leaner profile that does not sacrifice the deep, savory umami qualities characteristic of Asian stir-fries. This dish relies heavily on the aromatic trinity of ginger, garlic, and scallions to provide a foundation of flavor that penetrates the meat as it sears. A key component of this recipe is the addition of water chestnuts, which provide a distinctive crunch that survives the cooking process. Unlike many vegetables that soften when heated, water chestnuts retain their structural integrity, offering a satisfying contrast to the tender turkey. This recipe is designed to be served family-style, allowing diners to assemble their own wraps, which highlights the freshness of the cold, crisp lettuce against the hot, glazed meat.

Ingredients

• 1 pound lean ground turkey
• 1 tablespoon toasted sesame oil
• 1/2 cup canned water chestnuts, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1/2 cup green onions, thinly sliced
• 1 head Bibb or Butter lettuce

Directions

1. 1

   1. Begin by carefully separating the leaves of the Bibb or Butter lettuce, washing them under cold running water, and patting them dry with paper towels to ensure a crisp vessel for the filling. 2. Place a large skillet or wok over medium-high heat and add the toasted sesame oil, allowing it to shimmer before adding the ground turkey to the pan. 3. Use a wooden spoon or spatula to break the turkey into small, uniform crumbles as it browns, cooking for approximately 5-7 minutes until no pink remains and the meat has developed a slight golden crust. 4. Reduce the heat to medium and stir in the minced garlic and grated ginger, sautéing for just 60 seconds until fragrant to prevent the garlic from burning and becoming bitter. 5. Add the diced water chestnuts and half of the sliced green onions to the pan, tossing them with the meat to evenly distribute the crunch throughout the mixture. 6. In a small bowl, whisk together the hoisin sauce, soy sauce, and rice wine vinegar before pouring the mixture over the turkey. 7. Stir constantly for 2-3 minutes as the sauce thickens and glazes the ingredients, ensuring every piece of turkey is coated in the glossy, aromatic liquid. 8. Remove from heat and spoon the warm turkey mixture into the prepared lettuce cups, garnishing with the remaining green onions for a professional presentation.

Aegean Orchard Herb and Lemon Turkey Wraps

Drawing inspiration from the sun-drenched coasts of the Mediterranean, these turkey wraps replace heavy starches with crisp Romaine leaves for a refreshing and light meal. The recipe emphasizes the use of bright acidity from lemon and the earthy depth of fresh herbs like dill and parsley, which are staples in Greek and Levantine cooking. Traditionally, these flavors would be paired with lamb, but ground turkey acts as a neutral canvas that allows the citrus and botanical notes to shine. The addition of a yogurt-based element provides a creamy texture that balances the lean nature of the poultry. This dish is perfect for those looking to replicate the experience of a gyro or souvlaki in a more health-conscious format. The inclusion of feta cheese adds a briny finish that punctuates the savory notes of the sautéed meat, making each bite a complex explosion of Mediterranean tradition.

Ingredients

• 1.25 pounds ground turkey
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 cloves garlic, crushed
• 1 lemon, zested and juiced
• 1/2 cup English cucumber, finely chopped
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped
• 1 head Romaine lettuce, leaves separated

Directions

1. 1

   1. Start by preparing the lettuce by cutting off the base of the Romaine head and selecting the sturdy, inner leaves that can hold the weight of the filling without breaking. 2. In a large non-stick skillet, heat the olive oil over medium heat and add the ground turkey, breaking it apart into fine pieces to ensure even cooking and a consistent texture. 3. Season the meat with dried oregano, ground cumin, salt, and pepper, stirring frequently for 6-8 minutes until the turkey is fully cooked and slightly browned. 4. Stir in the crushed garlic and the lemon zest, cooking for an additional 2 minutes to allow the oils from the zest to release and infuse the meat with a bright citrus aroma. 5. Remove the skillet from the heat and stir in the fresh lemon juice, which will deglaze the pan and pick up any flavorful browned bits stuck to the bottom. 6. Allow the meat to cool slightly before folding in the chopped cucumber and fresh dill, which adds a cool, crisp finish to the warm savory meat. 7. Carefully spoon the mixture into the center of the Romaine leaves, being careful not to overfill them so they can be easily handled. 8. Top each wrap with a generous sprinkle of crumbled feta cheese to add a salty, creamy contrast to the zesty turkey mixture.

Bangkok Street-Style Turkey Larb Wraps

Larb is a celebrated meat salad originating from the Isan region of Thailand and Laos, known for its bold, funky, and vibrant flavors. Traditionally made with minced pork or chicken, this turkey adaptation preserves the essential balance of salty fish sauce, sour lime juice, and spicy chili flakes. The hallmark of a true Larb is the addition of toasted rice powder, which provides a unique nutty flavor and a slight gritty crunch that is absolutely essential to the dish's identity. This recipe captures the spirit of Thai street food, where fresh aromatics like lemongrass and mint are used in abundance to create a cooling effect against the heat of the chilies. Serving the turkey in lettuce wraps instead of with sticky rice makes it a versatile appetizer or a low-carb main course that retains all the complexity of the original. It is an educational journey into the world of Southeast Asian balancing acts, where no single flavor dominates the palate.

Ingredients

• 1 pound ground turkey
• 2 tablespoons water
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 tablespoon toasted rice powder (Khao Khiao)
• 1 teaspoon dried red chili flakes
• 1/3 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, torn
• 1/4 cup fresh cilantro, chopped
• 1 head Green Leaf lettuce

Directions

1. 1

   1. Prepare your lettuce by rinsing the Green Leaf lettuce thoroughly and spinning it dry; the ruffled edges of this variety are particularly good at catching the light sauce used in this recipe. 2. Place a skillet over medium heat and add two tablespoons of water instead of oil; this traditional technique helps cook the meat while keeping it moist and preventing it from becoming too greasy. 3. Add the ground turkey to the simmering water and cook, stirring constantly to break the meat into very fine crumbles, until the turkey is opaque and fully cooked through. 4. Once the meat is cooked, remove the pan from the heat immediately to prevent the turkey from becoming tough or rubbery. 5. Stir in the fish sauce, lime juice, and chili flakes, tasting as you go to ensure a perfect balance of salty, sour, and spicy notes. 6. Add the toasted rice powder and toss thoroughly; this powder will absorb the excess juices and create a light coating over the meat that carries the concentrated flavors. 7. Fold in the sliced red onions, fresh mint, and cilantro, allowing the residual heat of the meat to wilt the herbs just slightly so they release their aromatic oils. 8. Spoon the Larb mixture into the lettuce leaves and serve immediately, perhaps with a side of sliced cucumbers or raw long beans to mimic a traditional Thai table setting.

Southwestern Smoky Chipotle Turkey Sizzlers

This recipe brings the bold, smoky flavors of the American Southwest and Northern Mexico to the dinner table using a combination of chipotle peppers and earthy cumin. Ground turkey serves as the perfect lean protein for this dish, as it effectively absorbs the rich, reddish oils of the chipotle peppers in adobo sauce. The addition of black beans and corn not only increases the nutritional value and fiber content but also adds a variety of textures that make the filling more substantial. Traditionally, these flavors might be found in a taco or a burrito, but using lettuce wraps allows the smoky heat of the peppers to be tempered by the cool, watery crunch of the greens. This recipe is an excellent way to practice the technique of 'blooming' spices in oil, which involves heating ground spices in fat to unlock their full aromatic potential before adding the protein. The result is a deeply flavorful, slightly spicy meal that feels both indulgent and remarkably light.

Ingredients

• 1 pound ground turkey
• 1 tablespoon avocado oil
• 1/2 cup canned black beans, rinsed
• 1/2 cup frozen corn kernels
• 2 chipotle peppers in adobo, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup red bell pepper, finely diced
• 1/2 cup fresh cilantro, minced
• 1 head Iceberg lettuce, cut into wedges

Directions

1. 1

   1. Prepare the Iceberg lettuce by cutting the head into quarters and removing the core, then gently peeling back the layers to form thick, sturdy cups that can hold the hearty filling. 2. Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer. 3. Add the ground turkey and use a flat-edged spatula to press the meat into the pan, letting it sear for 3 minutes before breaking it up; this creates a better crust and deeper flavor. 4. Stir in the minced chipotle peppers, cumin, and smoked paprika, allowing the spices to cook in the rendered turkey fat for 2 minutes until the kitchen is filled with a smoky aroma. 5. Add the diced red bell pepper, black beans, and corn to the skillet, stirring to combine all the ingredients and allowing the vegetables to heat through. 6. Continue cooking for another 5 minutes, or until the bell peppers have softened slightly and the corn has begun to take on a light golden color. 7. Remove from the heat and stir in the fresh cilantro, which provides a burst of green color and a citrusy finish that cuts through the smokiness of the chipotle. 8. Carefully fill the Iceberg wedges with the turkey and bean mixture, serving with a dollop of Greek yogurt or a squeeze of lime to balance the heat.

Seoul-Inspired Sweet and Spicy Bulgogi Turkey

Bulgogi, which literally translates to 'fire meat,' is one of Korea's most iconic culinary exports, typically featuring thinly sliced beef marinated in a mixture of soy, pear, and sesame. This innovative adaptation uses ground turkey to recreate those classic flavors in a format that is much faster for home cooks to prepare during the week. The secret to an authentic-tasting Bulgogi lies in the balance of sweetness from brown sugar or grated pear and the savory depth of fermented soy. By using ground turkey, we create more surface area for the marinade to cling to, resulting in a dish where every bite is intensely flavored. Lettuce wraps, or 'ssam,' are the traditional way to enjoy Bulgogi in Korea, often accompanied by a smear of ssamjang or a side of kimchi. This recipe teaches the importance of caramelization, as the sugars in the marinade should slightly char against the hot pan to create those signature smoky-sweet notes.

Ingredients

• 1 pound ground turkey
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/4 cup grated Asian pear (optional)
• 2 tablespoons gochujang (Korean chili paste)
• 1/2 cup shredded carrots
• 1 head Red Leaf lettuce

Directions

1. 1

   1. In a medium-sized mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and grated Asian pear to create a flavorful marinade. 2. Add the ground turkey to the bowl and mix gently with a fork to ensure the meat is thoroughly coated in the liquid, then let it sit for at least 15 minutes to marinate. 3. Heat a large skillet over high heat; you want the pan to be very hot so that the liquids evaporate quickly and the meat can begin to brown. 4. Add the marinated turkey to the pan, spreading it out in an even layer and letting it cook undisturbed for 4 minutes to encourage the formation of a caramelized crust. 5. Stir in the gochujang and the shredded carrots, breaking up the meat into smaller pieces and cooking for another 3-4 minutes until the sauce has reduced to a thick, sticky glaze. 6. Monitor the heat carefully during this stage, as the high sugar content in the marinade can cause the sauce to burn if the pan is too hot for too long. 7. Prepare the Red Leaf lettuce by washing and drying the leaves, ensuring they are pliable enough to be rolled or folded. 8. Spoon the Bulgogi turkey into the center of the leaves and top with extra carrots or sesame seeds, serving while the meat is piping hot and the lettuce is cold.

Tuscan Harvest Turkey and Sun-Dried Tomato Wraps

This recipe transports the flavors of the Italian countryside into a modern, low-carb format by combining lean ground turkey with the concentrated sweetness of sun-dried tomatoes and the richness of toasted pine nuts. In traditional Tuscan cooking, ingredients are often used to complement the natural flavors of the protein rather than mask them, a philosophy that works perfectly with the mild taste of turkey. The addition of balsamic vinegar provides a sophisticated tang that cuts through the savory meat, while fresh basil adds a floral aroma that is unmistakably Mediterranean. These wraps are a testament to how traditional Italian pantry staples like capers and olives can be used to create an 'umami bomb' in a non-pasta dish. By using large Butter lettuce leaves, you create a soft, velvety wrap that mimics the mouthfeel of a delicate flatbread without the additional calories.

Ingredients

• 1 pound ground turkey
• 2 tablespoons oil from sun-dried tomato jar
• 1/3 cup sun-dried tomatoes, chopped
• 2 tablespoons pine nuts, toasted
• 1 tablespoon capers, drained
• 1 tablespoon balsamic glaze
• 1/2 cup fresh basil, julienned
• 1/4 cup red onion, finely minced
• 1 head Butter lettuce

Directions

1. 1

   1. Start by placing the pine nuts in a small dry skillet over medium heat, tossing them frequently for 2-3 minutes until they turn golden brown and release a nutty fragrance. 2. In a large sauté pan, heat the oil reserved from the sun-dried tomato jar; this oil is already infused with tomato flavor and will provide a better base than plain olive oil. 3. Add the ground turkey and minced red onion to the pan, cooking over medium-high heat until the turkey is no longer pink and the onions have become translucent and sweet. 4. Stir in the chopped sun-dried tomatoes and the capers, which will provide bursts of concentrated sweetness and saltiness throughout the filling. 5. Drizzle the balsamic glaze over the mixture and stir well, allowing the heat to slightly reduce the glaze until it becomes sticky and coats the meat evenly. 6. Remove the pan from the burner and allow it to sit for two minutes before folding in the julienned basil; adding the basil at the end prevents it from turning black and losing its fresh flavor. 7. Carefully separate the Butter lettuce leaves, choosing the largest and most intact ones to serve as your wraps. 8. Spoon the Tuscan turkey mixture into the leaves, sprinkle with the toasted pine nuts, and serve with an optional side of marinated artichokes for a complete Italian-inspired meal.

Buffalo Firecracker Turkey Wraps with Blue Cheese

A creative twist on the classic American game-day staple, these Buffalo turkey wraps deliver all the spicy, tangy excitement of chicken wings in a much healthier and easier-to-eat package. The key to this recipe is the use of a high-quality cayenne pepper sauce blended with a touch of butter, which creates the iconic Buffalo glaze that is synonymous with comfort food. Ground turkey provides a fantastic base because it stays moist while absorbing the vinegar-heavy sauce, ensuring every bite is packed with heat. To mimic the traditional serving of wings, we incorporate finely diced celery directly into the meat mixture for that essential crunch and cooling effect. The lettuce wraps, preferably crisp Iceberg or Romaine, act as the perfect substitute for the celery stalks usually found on a wing platter. This dish is an excellent example of flavor profiling, where the heat of the sauce is perfectly counterbalanced by the pungent, creamy notes of blue cheese crumbles.

Ingredients

• 1 pound ground turkey
• 1 tablespoon unsalted butter
• 1/2 cup Buffalo-style hot sauce
• 1/2 cup celery, very finely diced
• 1/4 cup blue cheese crumbles
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 head Iceberg lettuce, leaves separated

Directions

1. 1

   1. Begin by preparing the celery, ensuring it is diced very finely so that it integrates well with the ground turkey and provides a consistent crunch in every bite. 2. Heat a large skillet over medium-high heat and add the ground turkey, seasoning it with onion powder and garlic powder to build a savory foundation. 3. Cook the turkey while breaking it into small crumbles for about 6 minutes, or until the meat is fully cooked and there is no visible moisture in the bottom of the pan. 4. Reduce the heat to low and add the butter and Buffalo hot sauce to the pan, stirring constantly as the butter melts to create a smooth, emulsified glaze. 5. Once the turkey is thoroughly coated and the sauce is bubbling slightly, stir in the diced celery and cook for only 1 minute; you want the celery to be warm but still retain its crisp texture. 6. Prepare your Iceberg lettuce by carefully peeling the large, bowl-shaped leaves from the head, being mindful to keep them intact. 7. Spoon a generous portion of the spicy turkey mixture into each lettuce cup, making sure to distribute the sauce evenly. 8. Finish the dish by sprinkling blue cheese crumbles over the top, which will melt slightly against the warm turkey and provide a creamy, sharp contrast to the spicy sauce.

Moroccan Spiced Turkey and Apricot Wraps

Inspired by the complex and aromatic tagines of North Africa, this recipe combines the savory notes of ground turkey with the warmth of cinnamon, cumin, and coriander. The addition of dried apricots provides a traditional Moroccan touch, offering small jewels of sweetness that balance the earthy spices and the lean poultry. This dish is a masterclass in the use of 'warm' spices, which are fragrant and flavorful without being inherently hot or spicy. In Morocco, meat is often cooked slowly with fruits and nuts to create a rich, layered flavor profile that is both exotic and comforting. By serving this mixture in lettuce wraps, you modernize a centuries-old flavor combination, making it accessible for a quick lunch or a light dinner. The use of fresh cilantro and a squeeze of lemon at the end brightens the entire dish, ensuring the spices do not feel too heavy on the palate.

Ingredients

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 cup dried apricots, finely chopped
• 2 tablespoons sliced almonds, toasted
• 1/2 red onion, finely chopped
• 1 tablespoon fresh lemon juice
• 1 head Bibb lettuce

Directions

1. 1

   1. Heat the olive oil in a large skillet over medium heat and add the chopped red onion, sautéing for 4-5 minutes until they are soft and beginning to caramelize. 2. Add the ground turkey to the pan and increase the heat slightly, breaking the meat apart as it browns. 3. As the turkey cooks, sprinkle the cinnamon, cumin, and coriander over the meat, stirring well to ensure the spices are toasted and their flavors are fully released into the turkey fat. 4. Once the meat is no longer pink, add the finely chopped dried apricots to the skillet and stir for 2-3 minutes; the heat will soften the apricots and allow them to release their natural sugars into the mix. 5. Remove the skillet from the heat and stir in the fresh lemon juice, which provides the necessary acidity to balance the sweetness of the fruit and the richness of the spices. 6. Prepare the Bibb lettuce by removing the core and separating the soft, round leaves that resemble small cups. 7. Spoon the Moroccan turkey mixture into the lettuce leaves, ensuring each wrap gets a fair share of the apricot pieces. 8. Garnish each wrap with the toasted sliced almonds to add a sophisticated crunch that complements the soft texture of the meat and fruit filling.

Vietnamese Lemongrass and Mint Turkey Parcels

Vietnamese cuisine is world-renowned for its emphasis on freshness, the use of aromatic herbs, and the perfect harmony of the five elements of taste. These turkey lettuce wraps are inspired by the classic 'Bun Cha' or lemongrass grilled meats, utilizing the citrusy, woody notes of fresh lemongrass to infuse the ground turkey with an unmistakable Southeast Asian character. The recipe uses a simple version of 'Nuoc Cham'—a fermented fish sauce dressing—to glaze the meat and provide a deep umami base. The inclusion of fresh mint and cilantro is not just for garnish; these herbs are integral to the dish, providing a cooling contrast to the savory, lemongrass-scented turkey. This recipe is a great way to learn how to prepare lemongrass, which involves using only the tender inner core to avoid a woody texture. It results in a meal that is incredibly aromatic and feels like a vibrant trip to a street market in Hanoi.

Ingredients

• 1 pound ground turkey
• 1 stalk fresh lemongrass, white part only, minced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1/4 cup crushed peanuts
• 1 head Romaine lettuce

Directions

1. 1

   1. Prepare the lemongrass by removing the tough outer layers and using only the bottom 3 inches of the stalk; mince it as finely as possible to ensure it integrates into the meat without being fibrous. 2. In a large wok or skillet, heat a small amount of oil over high heat and add the minced lemongrass and garlic, stir-frying for 30 seconds until the aroma is released. 3. Add the ground turkey to the pan, breaking it into very small crumbles and cooking until it is browned and crispy on the edges. 4. In a small bowl, whisk together the fish sauce, lime juice, and sugar until the sugar is dissolved, then pour this liquid over the turkey. 5. Continue to cook for another 2 minutes, allowing the sauce to reduce and glaze the meat while the lemongrass flavor permeates every morsel. 6. Wash the Romaine lettuce and select the medium-sized leaves, which are flexible enough to be rolled into 'parcels' or wraps. 7. Place a generous spoonful of the turkey mixture in each leaf, followed by a handful of fresh mint and cilantro leaves. 8. Sprinkle with crushed peanuts for a traditional Vietnamese finish that adds fat and crunch to the bright, herbaceous flavors of the wrap.

Caribbean Jerk Turkey and Pineapple Wraps

The Caribbean is a melting pot of culinary influences, and nothing represents this better than 'Jerk' seasoning, a fiery and aromatic blend of allspice, scotch bonnet peppers, and thyme. This turkey lettuce wrap recipe captures that island spirit by using ground turkey as a lean vessel for the intense spices of the Caribbean. To balance the heat of the jerk seasoning, we add sweet, juicy pineapple chunks, which provide a tropical sweetness and an acidic brightness that cuts through the savory notes. This combination of spicy and sweet is a hallmark of Jamaican cooking and works exceptionally well when served in a crisp lettuce leaf. This recipe encourages home cooks to explore the use of allspice as a savory component rather than just a baking spice, revealing its complex, clove-like depth. The result is a vibrant, colorful meal that brings the flavors of a tropical beach to your kitchen.

Ingredients

• 1 pound ground turkey
• 1 tablespoon jerk seasoning blend
• 1/2 cup fresh pineapple, small dice
• 1/4 cup red onion, diced
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1/4 cup fresh parsley, chopped
• 1 head Green Leaf lettuce

Directions

1. 1

   1. Heat a non-stick skillet over medium-high heat and add the ground turkey, breaking it up with a spoon as it begins to brown. 2. Sprinkle the jerk seasoning over the turkey, ensuring the meat is evenly coated; the aroma of allspice and thyme should become very prominent as the spices heat up. 3. Cook the turkey for about 7 minutes until it is fully cooked and has developed some slightly charred, crispy bits on the edges. 4. In a separate small bowl, combine the diced pineapple, red onion, lime juice, and honey to create a quick tropical salsa. 5. Add half of the pineapple salsa directly into the pan with the turkey and stir for 1 minute; this will warm the pineapple and allow its juices to mix with the jerk spices to create a light sauce. 6. Remove from the heat and stir in the fresh parsley to add a clean, herbaceous finish to the spicy meat. 7. Prepare the Green Leaf lettuce by washing and drying the ruffled leaves, which are perfect for holding the chunky turkey and pineapple filling. 8. Spoon the jerk turkey into the lettuce leaves and top with the remaining fresh pineapple salsa for a beautiful contrast between the warm meat and the cold, sweet fruit.

Savory Autumn Turkey and Cranberry Lettuce Boats

This recipe reimagines the traditional flavors of a Thanksgiving feast in a light, year-round format that is both comforting and nutritious. By combining ground turkey with aromatic sage, rosemary, and sweet-tart dried cranberries, you evoke the classic profile of a holiday stuffing without the heavy bread base. The addition of finely diced celery and onion provides a traditional 'mirepoix' foundation that gives the turkey a deep, savory complexity. This dish is perfect for those who love the flavors of the autumn harvest but want a meal that is easy to prepare on a weeknight. The use of lettuce boats—typically sturdy Romaine or large Bibb leaves—adds a refreshing crispness that contrasts beautifully with the warm, herbaceous meat. This recipe is a great way to practice balancing savory herbs with fruit-forward sweetness, a technique that defines much of traditional American festive cooking.

Ingredients

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1/2 cup celery, finely diced
• 1/2 cup yellow onion, finely diced
• 1 teaspoon dried sage
• 1/2 teaspoon dried rosemary, crushed
• 1/4 cup dried cranberries
• 2 tablespoons chicken broth
• 1 head Romaine lettuce

Directions

1. 1

   1. Heat the olive oil in a large skillet over medium heat and add the diced celery and onions, cooking them slowly for 5-6 minutes until they are soft and translucent. 2. Add the ground turkey to the pan and use a spatula to break it into small pieces, mixing it thoroughly with the softened vegetables. 3. Season the mixture with the dried sage, crushed rosemary, salt, and pepper, ensuring the herbs are evenly distributed throughout the meat. 4. As the turkey browns, add the dried cranberries to the skillet; they will begin to plump up as they absorb some of the moisture from the meat and vegetables. 5. Pour in two tablespoons of chicken broth to deglaze the pan and prevent the meat from drying out, allowing the liquid to simmer until it has almost completely evaporated. 6. Continue cooking until the turkey is golden brown and the flavors have melded together into a cohesive, aromatic filling. 7. Prepare the Romaine lettuce by selecting the long, boat-shaped leaves from the center of the head, which provide a sturdy structure for the dense filling. 8. Spoon the autumn-inspired turkey mixture into the lettuce boats and serve immediately, perhaps with a side of roasted sweet potatoes to complete the harvest theme.