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Recipe Name: Apricot Turkey Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 10

1/2 Cup(s) Brown rice vinegar
2 Teaspoon(s) MOLASSES
2 Tablespoon(s) Onion, grated
4 To 6 lb. turkey breast
cut in 1" cubes
1 Tablespoon(s) Vegetable oil
2 Garlic cloves, minced
1 Cup(s) White grape juice
1/2 Cup(s) Water
1 Tablespoon(s) Lemon Juice
1 Teaspoon(s) Freshly grated ginger
8 Ounce(s) Dried apricots, slivered
2 Tablespoon(s) 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.
From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 272
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 78mg
Sodium: 1687.9mg
Potassium: 884.8mg
Carbohydrates: 25.7g
Fiber: 2.7g
Sugar: 21.9g
Protein: 32g

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