1/2 cup brown rice vinegar
2 tsp molasses
2 tbsp onion, grated
4 to 6 lb. turkey breast - cut in 1 c, ubes
1 tbsp vegetable oil
2 garlic cloves, minced
1 cup white grape juice
1/2 cup ; water
1 tbsp lemon juice
1 tsp freshly grated ginger
8 oz dried apricots, slivered
2 tbsp minced fresh cilantro
Directions
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.
Servings: 10 servings
Apricot Turkey Recipe brought to you by Recipe Ideas
Categories: Fruit; Poultry
The History of Recipes
Experts have found proof that recipes existed way back into the far past, in truth as far as pharonic Egypt, and quite possibly further than that. Interesting though that is, these, old records were just simple hieroglyphic or cunieform instructions for preparing meals.
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We hope you enjoy this Apricot Turkey recipe.
