Cooking With Kimme: Turkey Lettuce Wraps

Lettuce wraps:
1 pound ground turkey
1 tablespoon olive oil
8 ounces mushrooms, chopped
2 green onions, chopped
5-ounce can water chestnuts, chopped
4 garlic cloves, minced
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
10-12 iceberg lettuce leaves (carefully pulled from core ), chilled
Toppings:
Bean sprouts Shredded carrots Fresh cilantro leaves
Sauce for drizzling:
3 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon dijon mustard (or Hot Chinese mustard for spicy!)
1/2 tablespoon Sriracha (of Asian chili sauce)
1 teaspoon sesame oil
**1/4 cup water to finalize
Prepare topping ‘parts’ – bean sprouts, shred carrots using a vegetable peeler, pull leave from cilantro. Set aside until ready to serve.
Prepare sauce for drizzling – combine all ingredients in small serving using a whisk. Set aside until ready to serve.
Brown the turkey in a large sauté pan in oil over medium heat. Add mushrooms, green onions, water chestnuts and garlic, stirring frequently, for about 10 minutes.
In the meantime, stir soy sauce brown sugar and rice wine vinegar until mostly combined. Pour over turkey mixture, making sure to get all ingredients into the pan. Stir until combined and take off of heat.
To server – use lettuce leaves as a ‘wrapper’ – fill with turkey mixture, top with prepared ‘toppings’ and drizzle with prepared sauce.

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A wife to James, and mother of 2 littles, Kimme Hargrove cooks for comfort and, well, to keep her sanity. She works part-time as an Account Executive for a marketing firm out of Greenwood and while cooking is just a hobby, her love for food (and sharing it) has translated in life to many things ‘culinary.’ She is a founder of Delta Supper Club and soon-to-be Coastal Supper Club, as her family recently relocated to Ocean Springs, MS. Kimme continues to write recipes for print and blog for Invitation Magazines (Oxford/Tupelo/MSU/Family). Her latest role as the Culinary Arts Coordinator at The Mary C. Cultural Arts Center in Ocean Springs, allows her to further her training as an instructor that began at Viking Cooking School in Greenwood, where her and her family used to reside.
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