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Indian Turkey

6 lb Turkey breast
1/2 ts Salt
1/4 ts Pepper
1 12-oz can frozen orange juice concentrate; thawed and
undiluted
1 c ;water
2 tb Brown sugar
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Curry powder
1 8-oz can pineapple chunks drained
1 2-oz pkg slivered almonds
1/4 c Raisins
1/4 c Currants
Cooked wild rice
3 tb Cornstarch
1/4 c 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. Yield: 14 to 16 servings.


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