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Apricot Turkey

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      Title: APRICOT TURKEY
 Categories: Harned 1994, Herbs, Main dish, 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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