Ingredients:
1/2 cup Brown rice vinegar
2 tsp Molasses
2 tbsp Onion, grated
4 To 6 lb. turkey breast cut in 1" cubes
1 tbsp Vegetable oil
2 Garlic cloves, minced
1 cup White grape juice
1/2 cup
Instructions:
, Water
1 tbsp Lemon juice
1 tsp Freshly grated ginger
8 oz Dried apricots, slivered
2 tbsp Minced fresh cilantro
Servings: 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.
|
