Crisp butter lettuce cups cradling a warm, fragrant turkey filling — this is the kind of dish that feels fancy enough for a dinner party but comes together in a single skillet. The combination of diced Honeycrisp apple, fresh rosemary, and a touch of turmeric gives the filling a sweet-savory depth that is genuinely hard to stop eating. Coconut aminos stand in for soy sauce and coconut oil replaces any grain-based cooking fat, so every ingredient here stays firmly in grain-free, legume-free territory without any workarounds or substitutions. A splash of apple cider vinegar at the end brightens the whole pan and keeps the flavors lively rather than heavy. The apple softens just enough to melt into the turkey while still adding little pops of sweetness in every bite. Scallions and fresh parsley on top are optional, but they add a fresh, colorful finish that makes the whole platter look as good as it tastes. Serve these straight from the skillet while the filling is still warm and the lettuce cups are cool and crisp for the best contrast.
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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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