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The Ingredients:
makes 10
- head of iceberg lettuce
- ¼ cup of hoisin sauce
- 2½ cups of leftover stuffing
- 1/3 cup of pine nuts
Working from the base, remove the core from the lettuce and discard any discolored outer leaves. Cut the head into quarters, then carefully peel off 10 sets of two-leaf layers; each double layer will become a lettuce cup. Spoon hoisin sauce evenly among the lettuce cups, then do the same with the leftover stuffing. Place pine nuts in a small pan over medium-low heat and cook, stirring occasionally, nuts are just lightly toasted, about 2 minutes (watch carefully; they burn easily). Sprinkle over filled lettuce cups.
