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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Turkey / Number of Servings: 10 |
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Directions: 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.
Ingredients:
1/2 Cup(s) Brown rice vinegar
2 Teaspoon(s) Molasses
2 Tablespoon(s) Onion; grated
4 To 6 lb. turkey breast
1 Tablespoon(s) Squash, cubed, peeled
2 Garlic cloves; minced
1 Cup(s) White grape juice
1/2 Cup(s) ;Water
1 Tablespoon(s) Chicken thighs & legs
1 Teaspoon(s) Freshly grated ginger
8 Ounce(s) Dried apricots; slivered
2 Tablespoon(s) Minced fresh cilantro |
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