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10 servings
suggest servings
| 1/2 | cup | brown rice vinegar | |
| 2 | teaspoons | molasses | |
| 2 | tablespoons | onion | grated |
| 4-6 | pounds | turkey breast | cut in 1" cubes |
| 1 | tablespoon | vegetable oil | |
| 2 | each | garlic cloves | minced |
| 1 | cup | white grape juice | |
| 1/2 | cup | water | |
| 1 | tablespoon | lemon juice | |
| 1 | teaspoon | ginger | freshly grated |
| 8 | ounces | apricots, dried | slivered |
| 2 | tablespoons | cilantro | minced fresh |
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.
if u add some rasins it gives it a rather wierd taste but its a nyc taste ooooooooooo lollol
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+2
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i find the easiest way to get the turkey is by using deli turkey, fact and efficiant but more expensive. i love this recipe, i have only met one person who didnt like it and we broke up that weekend
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-3
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| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 1757mg | 73% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 1.0g | 4% |
| Sugars 9.0g | |
| Protein 32.0g | 63% |
| Vitamin A | 9% | Vitamin C | 3% | |
| Calcium | 3% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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