APRICOT TURKEY

      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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