Apricot Turkey

Ingredients:

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

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