Wild Turkey Breast Stir-Fry with Dried Cherries

The reason I included dried cherries in the title of this recipe is because most people would not combine berries with an Asian stir-fry. I was torn between creating a stuffed turkey breast, specifically a turkey breast with a dried cherry stuffing or a stir-fry. Not wanting to do without either, I combined the flavors of the East and, well…dried cherries. While feasting on the finished product, I found myself hoping that each bite would have a dried cherry. If you can’t easily get your hands on dried cherries, try “Craisins” –a sweetened cranberry, raisins or just about any dried fruit. Keep an eye on the turkey since it cooks very quickly. When it is just about done, pull it out and return it to the pan just before serving.

Wild Turkey Breast Stir-Fry with Dried Cherries


  • 2 wild turkey breasts boneless and skinless; cut into thin strips
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 3 tablespoons low sodium soy sauce
  • 1/4 cup orange juice preferably freshly squeezed
  • 1/4 cup sake or dry sherry
  • 1 tablespoon cornstarch mixed with equal part cold water
  • 1 lemon juice only
  • 3 garlic cloves minced
  • 2 tablespoons fresh ginger peeled and minced
  • 1 tablespoon brown sugar
  • 2 tablespoons peanut oil
  • 1/2 cup dry-roasted peanuts
  • 2 green onions roughly chopped
  • 1 cup snow peas trimmed
  • 1/2 cup dried cherries
  • 1 8- ounce can sliced water chestnuts
  • 4 cups warm steamed rice


  • Combine sesame oil, vegetable oil, soy sauce, orange juice, sake (or sherry), lemon juice, garlic, ginger and brown sugar in a non-reactive bowl (glass, wood, plastic). Add turkey, toss to coat and refrigerate for 2 to 3 hours. Heat oil in a wok or large skillet over medium-high heat. Remove turkey from marinade. Reserve marinade. Add turkey and stir-fry for 2 to 3 minutes. Remove turkey from pan. Add reserved marinade and heat liquid to boiling for 5 minutes. Return turkey to the pan and add peanuts, snow peas, dried cherries, water chestnuts and heat to warm. Serve immediately over rice.

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