Apricot turkey

10 servings

Ingredients

Quantity Ingredient
½ cup Brown rice vinegar
2 teaspoons Molasses
2 tablespoons Onion; grated
4 To 6 lb. turkey breast cut in 1\" cubes
1 tablespoon Vegetable oil
2 Garlic cloves; minced
1 cup White grape juice
½ cup ;Water
1 tablespoon Lemon juice
1 teaspoon Freshly grated ginger
8 ounces Dried apricots; slivered
2 tablespoons Minced fresh cilantro

Directions

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.

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