Apricot Turkey

Title:
Apricot Turkey

Yield:
10 Servings

Categories:
Herbs,
Main
Dishes,
Poultry,
Rice




Ingredients:





   1/2 c  Brown rice vinegar


     2 ts Molasses


     2 tb Onion; grated


     4    To 6 lb. turkey breast


          -- cut in 1" cubes


     1 tb Vegetable oil


     2    Garlic cloves; minced


     1 c  White grape juice


   1/2 c  ;Water


     1 tb Lemon juice


     1 ts Freshly grated ginger


     8 oz Dried apricots; slivered


     2 tb Minced fresh cilantro






 Combine brown rice vinegar, molasses, and grated onion. Add turkey cubes;


 toss to coat turkey with marinade. Refrigerate for several hours or


 overnight. Drain turkey, reserving marinade.


 


 Add oil to heavy nonstick skillet, set on medium heat, and brown a few


 turkey cubes and the garlic at a time (if you crowd the pan, the meat will


 steam, not brown).


 


 Put browned turkey in a large casserole.  Combine reserved marinade, white


 grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir


 in apricot slivers and cover.


 


 Bake at 325 F. for 30 minutes.  Turkey should be tender. Stir in cilantro.


 


 Serve over steamed rice.


 


 Yield:  10 to 12 servings.


 


 From Sage Cottage Herb Garden Cookbook by Dorry Baird Norris. Chester, CT:


 The Globe Pequot Press, 1991. Pp. 118-119. ISBN 0-87106-239-9. Posted by


 Cathy Harned.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini