Wash and trim the Belgium endive, separating out 24 of the large leaves. Set those aside to dry, and reserve the "hearts" for the meat mixture.
Heat the broth in a large non-stick skillet over medium high heat, and add the onion and garlic. Saute until the onion starts to brown, then add in the turkey, breaking it apart as it cooks. Saute for about 5 minutes. Meanwhile, chop up the remaining endive and add to the meat mixture, along with the remaining ingredients. Let everything cook through, then remove from heat and cool.
Spoon the meat mixture into the endive leaves and arrange on a platter. Sprinkle with chopped green onions and slivered almonds.
Recipe by Webicurean at http://blog.webicurean.com/2014/02/24/five-spice-turkey-endive-wraps/