| Apricot Turkey
Categories: Lemon, Grape, Ginger, Rice Vinegar, Rice, Onion, Garlic, Cilantro, Turkey, Poultry, Main dishes, Herbs
1/2 cup of brown rice vinegar
2 teaspoons of molasses
2 tablespoons of onion, grated
4 - 6 pound turkey breast, cut in 1" cubes
1 tablespoon of vegetable oil
2 Garlic cloves, minced
1 cup of white grape juice
1/2 cup of water
1 tablespoon of lemon juice
1 teaspoon of freshly grated ginger
8 ounces of dried apricots, slivered
2 tablespoons of minced fresh cilantro |
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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 325ºF. 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
