Brown ground turkey with chopped onion. Drain off excess liquid.
In large Crock-Pot combine cooked turkey and onion with celery, ½ cup hoisin sauce, soy sauce, water, garlic, ginger, brown sugar, sesame oil, chili oil, bamboo shoots and water chestnuts. Cover and cook on low for 6 hours.
Before serving, mix in a can of bean sprouts and cilantro. Serve by scooping a spoonful in the lettuce, drizzle with the leftover (¼ cup) hoisin sauce. Enjoy!
Notes
Be sure to finely chop the onion and celery so they incorporate well with the rest of the ingredients.
You’ll use 1/2 cup of hoisin sauce in the slow cooker and reserve the remaining 1/4 cup called for in the recipe to drizzle on top of your lettuce wraps when serving. It’s the perfect topping!
Cilantro adds a great bit of freshness and brightness to the turkey mixture, but if you are a hater, you can simply skip it.
Many new models of crockpots and slow cookers have a saute function, eliminating the need to dirty another dish. Might be time for an upgrade!
You can also make this recipe stove top instead of in the slow cooker. See below for details.