| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Harned 1994, Herbs, Main dish, Poultry, Rice | 10 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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