APRICOT TURKEY STIR-FRY
Tender turkey, crunchy veggies and dried apricots make this easy stir-fry a standout. "Try serving it over rice or thin spaghetti, too," suggests Robin Chamberlin, Los Costa, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cornstarch, apricot nectar, soy sauce, vinegar and red pepper flakes until smooth. Add apricots; set aside. , In a large nonstick skillet or wok, stir-fry turkey in canola and sesame oil until no longer pink. Add the peas, onion and red pepper; stir-fry until crisp-tender. Remove meat and vegetables with a slotted spoon; keep warm., Stir cornstarch mixture and gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return meat and vegetables to the pan; toss to coat. Heat through. Serve with couscous if desired.
Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 512mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges
APRICOT TURKEY STIR-FRY
This was put out by the Nova Scotia turkey producers. A stir-fry without soya sauce. Have not tried it as yet but it sounds interesting and tasty. Will plan on adding it to our menu soon but want to file it here for safe keeping. I would probably double the sauce recipe, but that is a matter of taste.
Provided by waynejohn1234
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together jam, orange and lemon juices, cornstarch and mustard; set aside.
- In wok over medium heat, heat oil and add turkey strips.
- Stir fry for 3 to 4 minutes until cooked through; remove to bowl.
- Add garlic, gingerroot, red pepper, snow peas and carrots.
- Cook about 2 minutes or until vegetables are tender crisp.
- Return turkey to pan.
- Stir apricot mixture and pour over turkey.
- Bring to a boil; stirring constantly, for about 1 minute or until thickened.
- Serve topped with green onions and cashews.
Nutrition Facts : Calories 367.3, Fat 16.8, SaturatedFat 3.8, Cholesterol 77.2, Sodium 180.1, Carbohydrate 29.2, Fiber 2.3, Sugar 14.5, Protein 26.2
TURKEY-APRICOT STIR FRY
This a nice combination and quick and easy & satisfying. Make-ahead tip: Prepare vegetables; cover & chill up to 4 hours. Source Better Homes & Gardens.
Provided by Manami
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For sauce, in a small bowl stir together nectar, soy sauce, vinegar, cornstarch, and ground red pepper; stir in apricots & set aside.
- Pour cooking oil into wok or large skillet. Add more oil as necessary during cooking.) Preheat over med-high heat. Stir-fry onion in hot oil for 1 minute. Add fresh pea pods (if using) and sweet pepper; stir-fry 1-2 minutes more or until crisp-tender. Remove vegetables from the wok.
- Add turkey to the hot wok. Stir-fry fro 2-3 minutes or until no pink remains. Push turkey from the center of the wok.
- Stir sauce & add to the center of wok. Cook & stir until thickened and bubbly. Return cooked vegetables to wok. Stir in frozen pea pods (if using). Stir all ingredients together to coat with sauce. Cook and stir 1 more minute or until heated through.
- Serve immediately over hot cooked couscous or fluffy white rice.
Nutrition Facts : Calories 371.9, Fat 10.6, SaturatedFat 2.4, Cholesterol 57.8, Sodium 818.3, Carbohydrate 45.1, Fiber 4.1, Sugar 15.8, Protein 24
ZESTY APRICOT TURKEY
You see a lot of steak, chicken and chops at cookouts, but how about something different? With its apricot-chile glaze, this juicy grilled turkey is one of our picnic faves. -Wendy Moylan, Crystal Lake, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a microwave, melt spreadable fruit; stir in vinegar, honey, garlic, lemon zest and pepper sauce. Reserve 1/4 cup sauce for serving., Sprinkle turkey with salt and pepper; place on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 7-10 minutes per side; brush with remaining sauce during the last minute of cooking. Let stand 5 minutes before slicing. Serve with reserved sauce.
Nutrition Facts : Calories 200 calories, Fat 2g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 424mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
APRICOT AND PECAN TURKEY STUFFING
Nutty, fruity apricot stuffing that tastes amazing baked in the bird or by itself.
Provided by Jenny
Categories Side Dish Stuffing and Dressing Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Heat broth in a saucepan over medium heat until boiling, about 5 minutes. Add apricots, remove from the heat, and let sit until apricots are plump, about 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large pan or Dutch oven over low heat. Add onion and celery and cook, stirring occasionally, until translucent, about 10 minutes. Add broth-apricot mixture, apples, thyme, sage, and pepper; stir until combined. Transfer to a large mixing bowl.
- Add bread crumbs gradually, folding them in until stuffing is moist but not sticky. Mix in the pecans. Transfer to a casserole dish and cover with a lid or aluminum foil.
- Bake in the preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 20 g, Cholesterol 5.3 mg, Fat 9.6 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 394.7 mg, Sugar 5.9 g
SPICY APRICOT CHICKEN STIR-FRY
Crushed red pepper flakes, canned apricots, pineapple chunks and frozen stir-fry veggies make for a quick, easy and delicious meal. Serve with your favorite rice recipe. I recommend coconut rice.
Provided by Teri Carrillo-Fox
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
- Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
- Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 23.2 g, Cholesterol 43.2 mg, Fat 6.6 g, Fiber 3.3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 529.2 mg, Sugar 14.9 g
APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY
Categories Ginger Herb Onion turkey Roast Thanksgiving Apricot Bon Appétit
Yield Serves 16
Number Of Ingredients 22
Steps:
- For Glaze:
- Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.
- For Herb Butter:
- Blend all ingredients in small bowl. Set aside.
- For Onion Mixture:
- Melt butter in heavy large skillet over medium heat. Add onions and shallots and sauté until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.)
- For Turkey:
- Position rack in lowest third of oven and preheat to 400° F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325° F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F. or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey). Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
- For Gravy:
- Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
- Serve turkey with gravy.
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