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Name: Apricot Turkey
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 10
Cuisine: American
Ingredients: 1/2 c Brown rice vinegar; 2 tb Onion; grated; 1/2 c Water; 1 tb Vegetable oil; 2 Garlic minced; 1 c White grape juice; 2 tb Minced fresh cilantro; 1 ts Freshly grated ginger; 8 oz Dried apricots; slivered; 4 To 6 lb. turkey breast; 2 ts Molasses; 1 tb Lemon juice

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INGREDIENTS

1/2 c Brown rice vinegar
2 tb Onion; grated
1/2 c Water
1 tb Vegetable oil
2 Garlic ; minced
1 c White grape juice
2 tb Minced fresh cilantro
cut in 1" cubes
1 ts Freshly grated ginger
8 oz Dried apricots; slivered
4 To 6 lb. turkey breast
2 ts Molasses
1 tb Lemon juice

Servings

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.

NOTES

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Apricot Turkey

1/2 c Brown rice vinegar
2 tb Onion; grated
1/2 c Water
1 tb Vegetable oil
2 Garlic minced
1 c White grape juice
2 tb Minced fresh cilantro
 cut in 1" cubes
1 ts Freshly grated ginger
8 oz Dried apricots; slivered
4 To 6 lb. turkey breast
2 ts Molasses
1 tb Lemon juice

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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Nutrition

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Serving Size: 1 Serving (71g)
Recipe Makes: 10 Servings

Calories: 29
Calories from Fat: 9 (31%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 2.1mg		0 %
Potassium 44.6mg		1 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 4.7g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 29

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