© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 tsp canola oil
1 lb TURKEY BREAKFAST SAUSAGE, casings removed if necessary
1 c chopped onion
1 tsp minced fresh garlic
1-1/2 c mild salsa
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cumin
1/4 tsp black pepper
1/2 c golden raisins
2 tbsp chopped pimiento stuffed olives
1 Medium tart apple, peeled, cored and chopped
8 Large iceberg lettuce leaves, washed, separated, drained and chilled
1/2 c fresh cilantro, coarsely chopped
1 c chopped fresh tomatoes
Heat oil in a large, heavy nonstick skillet over medium heat. Add sausage and cook; breaking up sausage into small pieces with a wooden spoon. Cook until no longer pink. Remove sausage with a slotted spoon. Drain all but 1/2 teaspoon pan drippings.
Add onion to pan and cook until soft. Add garlic and cook until fragrant, about 1 minute.
Return sausage to pan and mix in salsa, cinnamon, cloves, cumin, black pepper, raisins, olives and apple. Reduce heat to low; simmer, uncovered, 3 to 4 minutes, stirring occasionally.
Spoon hot sausage mixture onto each lettuce leaf. Sprinkle each with cilantro and tomatoes. Wrap lettuce leaves tightly around filling, enclosing the filling.