Friday, January 22, 2010

Tu b'Shvat Turkey

The first time I made this recipe was 2 Rosh haShanas ago. Next Shabbat is Tu b'Shvat and we're having a pot luck Shabbat lunch/Tu b'Shvat seder at our house. And I plan on making this. The nuts and fruit, even the seasoning lends itself to the holiday.

6 pounds Turkey breast
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 (12-oz) can frozen orange juice concentrate; thawed and undiluted
1 cup water
2 tablespoons Brown sugar
1 teaspoon Ground cinnamon
1/2 teaspoon Ground cloves
1/2 teaspoon Curry powder
1 (8-oz) can pineapple chunks drained
1 (2-oz) pkg slivered almonds
1/4 cup Raisins
1/4 cup Currants
Cooked wild rice
3 tablespoons Cornstarch
1/4 cup water


Rub turkey breast with salt and pepper; brown in a large Dutch oven. Combine orange juice concentrate, 1 cup water, brown sugar, and spices, mixing well. Pour over turkey; add pineapple, almonds, raisins, and currants. Bring to a boil; cover, reduce heat, and simmer 2 hours. Remove turkey, and place on a bed of wild rice.

Combine cornstarch and 1/4 cup water; gradually stir into juice mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve sauce with turkey and wild rice.

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