Tasty Asian-style turkey meatballs in a sherried apricot sauce.

Turkey Oriental

1 pound ground turkey
1/4 cup chopped water chestnuts
2 large egg whites, beaten
4 tablespoons cornstarch
4 tablespoons soy sauce
3 tablespoons finely chopped onion
1 tablespoon sherry
1/2 teaspoon salt
1 (15-ounce) can apricots in syrup
1 1/2 cups chicken broth

1. In a bowl combine ground turkey, water chestnuts, egg whites, 2 tablespoons cornstarch, 2 tablespoons soy sauce, onion, sherry and salt. Form into 18 balls, the size of a large walnut. In a large skillet, fry in oil until brown; drain.
2. Drain apricots in syrup, reserving the liquid. Heat a skillet, add reserved liquid from apricots, chicken broth, and 2 tablespoons soy sauce mixed with the 2 tablespoons cornstarch; cook for 1 minute. Add the turkey balls and the whole apricots. Heat thoroughly. Serve hot.

Makes 6 servings.