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.