Apricot Turkey Recipe
Category: Rice /
1/2 cup brown rice vinegar
2 teaspoon molasses
2 tablespoon onion; grated
4 to 6 lb. turkey breast - cut in 1 c; ubes
1 tablespoon vegetable oil
2 garlic cloves; minced
1 cup white grape juice
1/2 cup ; water
1 tablespoon lemon juice
1 teaspoon freshly grated ginger
8 oz dried apricots; slivered
2 tablespoon minced fresh cilantro
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.
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