Apricot Turkey


1/2 cup Brown rice vinegar 2 tsp Molasses
2 Tbs Onion; grated 4 To 6 lb turkey breast - cut in 1" cubes
1 Tbs Vegetable oil
2 garlic cloves; minced 1 cup White grape juice
1/2 cup ;Water
1 Tbs Lemon juice
1 tsp Freshly grated ginger 8 oz Dried apricots; slivered
2 Tbs Minced fresh cilantro

1Combine 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. 2Add 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). 3Put 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. 4Bake at 325 F. for 30 minutes. Turkey should be tender. Stir in cilantro. 5Serve over steamed rice. 6Yield: 10 to 12 servings. 7From 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.


Servings: 10 Recipe Type Harned 1994, Herbs, Main dish, Poultry, Rice