Indian turkey - sl 12/85

14 servings

Ingredients

Quantity Ingredient
6 pounds Turkey breast
½ teaspoon Salt
¼ teaspoon Pepper
1 each 12-oz can frozen orange juice concentrate; thawed and undiluted
1 cup ;water
2 tablespoons Brown sugar
1 teaspoon Ground cinnamon
½ teaspoon Ground cloves
½ teaspoon Curry powder
1 each 8-oz can pineapple chunks ;drained
1 each 2-oz pkg slivered almonds
¼ cup Raisins
¼ cup Currants
Cooked wild rice
3 tablespoons Cornstarch
¼ cup ;water

Directions

Rub turkey breast with salt and pepper; brown in a large Dutch oven.

Combine orange juice concentrate, 1 cup water, brown sugar, and spices, mixing well. Pour over turkey; add pineapple, almonds, raisins, and currants. Bring to a boil; cover, reduce heat, and simmer 2 hours. Remove turkey, and place on a bed of wild rice.

Combine cornstarch and ¼ cup water; gradually stir into juice mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve sauce with turkey and wild rice. Yield: 14 to 16 servings.

Mary C. Bohannon of North Carolina in December, 1985"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-29-95

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