Apricot Turkey

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Title: Apricot Turkey
Categories: Harned 1994, Herb/spice, Main dish, Poultry, Rice/grains
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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