After Stan had a heart attack I went searching for ground turkey recipes he would love.  On the internet I found  Turkey Lettuce Wraps by Melissa d’Arabian of the Food Network and after I saw the ingredients I thought I would try substituting our Classic Country Foods F.R.O.G Jam (Fig, Raspberry, Orange and Ginger)for certain ingredients in both the filling and the drizzling sauce. It worked deliciously!  Stan loved the turkey wraps, and I found a delicious new use for our Classic Country Foods F.R.O.G. Jam.  Leftovers get used up fast!

Makes 4 servings


Turkey filling
12 oz ground turkey
2 teaspoons vegetable oil
8 oz white mushrooms, chopped in small pieces
3 green onions, chopped
1 clove garlic, minced
1 8 oz can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon Classic Country Foods F.R.O.G. Jam
1 tablespoon rice wine vinegar

F.R.O.G. Drizzling Sauce
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon Classic Country Foods F.R.O.G. Jam
1 tablespoon spicy mustard such as Dijon
1 tablespoon Thai Chili pepper sauce/oriental Sriracha
1/2 teaspoon sesame oil
8-12 Napa Cabbage leaves, small spoon shaped leaves (or lettuce leaves)
NOTE: I prefer using Napa cabbage leaves over lettuce, because they are stiffer and there are less spills going from plate to mouth. Either are fine.

Shredded carrots
Fresh Bean sprouts
Chopped fresh cilantro

For Turkey filling: Brown turkey in the oil in a large skillet over medium heat until no longer pink. Add mushrooms, green onions, garlic and water chestnuts and cook until all but chestnuts soften.
In a small town, mix soy sauce, F.R.O.G. Jam and vinegar. Pour mixture over browned turkey in skillet and cook for a minute longer. Remove from heat.
For Drizzling Sauce: In a small bowl, whisk together the soy sauce, vinegar, F.R.O.G. Jam, mustard, Thai Chili pepper sauce, sesame oil and 1/4 cup of water.

To Serve: Allow people to assemble ingredients on their plates – Napa Cabbage leaf, turkey mixture, toppings and then drizzle with F.R.O.G. sauce.