| 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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