Plum Glazed Turkey Stir Fry, 12/20/2011

Chef Mark Elliotte

The Big Rock Bistro,{}Pulaski Technical Collage{}


Serves 4

1 1/2 pounds diced cooked turkey

1 Clove {}garlic, sliced

6-8 pitted prunes

2 tablespoons dried cranberries

1/2 cup plum wine

2 tablespoons olive oil

2 tablespoons plum sauce

1/2 cup chicken broth

1/2 teaspoon cornstarch dissolved in 1 teaspoon water

1/2 cup roasted cashews

TO PREPARE: Soak prunes and cranberries in plum wine until softened about 10 minutes.

Then in a saut pan over medium high heat, add the olive oil, garlic and turkey meat cook for 2 minutes. Add prunes, cranberries, soaking wine, plum sauce, and broth. Bring to a boil and reduce heat, cover and simmer about 5 minutes. Add cornstarch solution and cook, stirring until sauce boils and thickens, add cashews and serve.