Recipe - Apricot Turkey

One half cup Brown rice vinegar
2 teaspoon Molasses
2 tablespoon Onion; grated
4 To 6 lb. turkey breast
cut in 1" cubes
1 tablespoon Vegetable oil
2 Garlic cloves; minced
1 cup White grape juice
One half cup ;Water
1 tablespoon Lemon juice
1 teaspoon Freshly grated ginger
8 ounce Dried apricots; slivered
2 tablespoon 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. 118119. ISBN 0871062399. Posted by
Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini