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Apricot Turkey

 

61

Yield

10

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free
 

Ingredients

½ cup brown rice vinegar
*
2 teaspoons molasses
2 tablespoons onions
grated
4-6 pounds turkey breast
cut in 1" cubes
1 tablespoon vegetable oil
2 each garlic cloves
minced
1 cup white grape juice
*
½ cup water
1 tablespoon lemon juice
1 teaspoon ginger
freshly grated
*
8 ounces apricots, dried
slivered
2 tablespoons cilantro
minced fresh
*

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℉ (160℃). for 30 minutes. Turkey should be tender. Stir in cilantro.

Serve over steamed rice.

Yield: 10 to 12 servings.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 22819% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 1757mg 73%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 63g
Vitamin A 9% Vitamin C 3%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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