Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Apricot turkey   Yield: 10 Servings   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 CT: The Globe Pequot Press 1991. Pp. 118-119. ISBN 0-87106-239-9. Posted by Cathy Harned.