|Vegetable oil||1 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Ground turkey||1 Pound|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Cayenne pepper sauce||4 Tablespoon (Frank'S Red Hot)|
|Balsamic vinegar||1 Tablespoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Blanched slivered almonds||1⁄3 Cup (5.33 tbs), chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook and stir until tender. Add turkey; cook and stir until no longer pink.
2. Add tomatoes with liquid, raisins, Frank's RedHot Sauce, vinegar, oregano and cinnamon to turkey mixture. Bring to a boil. Reduce heat to low; cook, uncovered, 15 minutes or until thickened and most of liquid is absorbed, stirring occasionally. Stir in almonds and parsley.
3. Spoon turkey mixture over bed of shredded lettuce, if desired. Serve with sour cream, cheddar cheese, chopped green onions and red bell peppers, if desired.