Crisp butter lettuce cups cradle a warmly spiced turkey filling that hits every note — savory, slightly sweet, and just a little herby. Diced Honeycrisp or Fuji apple brings a fresh brightness to the ground turkey, while rosemary, ginger, and turmeric layer in depth without overwhelming the whole thing. Coconut aminos and a splash of apple cider vinegar tie it all together with a subtle tang that makes the filling genuinely hard to stop eating. For anyone navigating lupin avoidance, this recipe is naturally in the clear — there's no flour, no legume-based filler, and no processed sauces that might sneak in unexpected ingredients. The whole filling comes together in a single skillet, which means less cleanup and more time actually enjoying these at the table. Scallions and fresh parsley on top are optional, but they add a pop of color and a little extra freshness that really elevates the presentation. These work beautifully as a light dinner, a party appetizer, or an easy meal-prep situation you can assemble in minutes.
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Separate the butter lettuce into individual leaves and trim the base of each to form a cup shape. Arrange 12 of the best-formed cups on a serving platter and set aside.
Heat the coconut oil in a large skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
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