a great way to make simple ground turkey breast more fun! 

recipe adapted from Food & Wine magazine

heat 1 tbsp olive oil in a large skillet over medium heat, then add 1 pound ground turkey breast.  break up meat as it cooks.  when about half of the pink is gone, add 2 stalks minced lemongrass*, 2 sliced green onions, and one minced shallot, cook this with meat until all the pink is gone.  now add 1/3 cup chicken or vegetable stock, 1 tbsp fish sauce**, and 1 tbsp lime juice (fresh is best!).  also season with salt and pepper.  cook this over medium-low heat for about 8-10 minutes, stirring occasionally.  while it is cooking, chop up 1/2 cup each fresh cilantro and mint.  and pull apart 9-12 napa cabbage leaves for serving.   when almost all the liquid is absorbed, the meat is done.  scoop mixture evenly into all the leaves.  serves 3-4 people.  i served it with a side of farro...my favorite grain at the moment!

*lemongrass is not widely available at regular grocery stores.  if you live in athens, it is available at Fooks Food, our local Asian market.  AND, if you do find it and use it, make sure you only use the very tender inner core, most of the outside leaves of the stalk need to be removed.  it is worth it though, adds a wonderful fresh flavor!

**fish sauce is pretty much just anchovy extract, salt, and sugar.  it doesn't smell awesome, but it adds a great background flavor to eastern inspired dishes.  i would definitely give it a try!  don't be scerred!

-for those of you, if there are any, who make my recipes at home....would you like me to be more structured with them?  for instance, list the ingredients first and then provide the instructions?
-i would love to have more comments....if you have created a dish similar to one of mine, let me know.  also, if you feel i should add something or leave something out, let me know!   it would be great to have a little discussion going!  you don't need to sign up for anything to leave a comment.