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