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