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Title: Apricot Turkey
Categories: Herb Entree Poultry Rice
Yield: 10 Servings
| 1/2 | c | Brown rice vinegar |
| 2 | ts | Molasses |
| 2 | tb | Onion; grated |
| 4 | To 6 lb. turkey breast - cut in 1" cubes | |
| 1 | tb | Vegetable oil |
| 2 | Garlic cloves; minced | |
| 1 | c | White grape juice |
| 1/2 | c | ;Water |
| 1 | tb | Lemon juice |
| 1 | ts | Freshly grated ginger |
| 8 | oz | Dried apricots; slivered |
| 2 | tb | 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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