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The Recipe of the Week from The Happy Chef: Asian Turkey Lettuce Wraps

I was just looking through my recipe notebooks and I found this recipe that my friend Emily (the other happy chef) made a few years back for one of our get-togethers. It is such a delicious dish and very unique. Emily is a fabulous cook and a great source of recipes. Every other month we meet with a group of friends and have what we call “Food Network Night.” We pick a cuisine theme for that evening and then we each find a recipe from any of the Food Network Chefs and prepare and bring that dish to serve. It is just a wonderful way to explore new recipes and share delicious food!

It is always so much fun to see these friends that I love so much. We are in a Christian book club together as well. I can’t express how wonderful it is to be in a group like this with close friends that you can always count on to provide probing questions and honest answers. It is therapy and inspiration and it helps to keep us all grounded in what is real.

Life is amazing but also tragic. Difficult personal and global events can be so overwhelming, and this past week has certainly offered more proof than we need of that. Where would we be without others to help guide us through it all? So here’s to people coming together to help other people!  They are God’s hands and feet and voice and thanks be to Him for that.

1 tablespoon peanut oil

1 large onion, chopped

1 1/4 pounds lean ground turkey

1/2 cup purchased Asian peanut sauce

1 tablespoon hoisin sauce

1 tablespoon soy sauce, plus additional soy sauce for dipping

1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)

1/3 cup coarsely chopped fresh mint plus 1/3 cup small mint sprigs

12 large butter lettuce leaves

-Heat peanut oil in heavy large skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. —

-Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.) Stir in cucumber and chopped mint. Season with salt and pepper.

-Transfer turkey mixture to medium bowl. Place mint sprigs and lettuce leaves on platter. To make wraps, spoon turkey mixture onto lettuce leaf, add a few mint sprigs, fold in sides over filling, and roll up. Pass additional soy sauce alongside wraps for dipping.

By Leigh Sackett

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