Ingredients Jump to Instructions ↓

  1. 1/2 Recipe chili base -(See Separate RECIPE)

  2. 1 ts Sugar

  3. 1 tb White vinegar

  4. 1/2 c Fresh or frozen cranberries

  5. 1 lb Boneless turkey breast -in 1-in cubes

  6. 1/2 c Chicken stock -OR low-sodium chicken broth Salt; to taste

  7. 12 Tortillas

  8. 1 c Sour cream

Instructions Jump to Ingredients ↑

  1. PREPARE OR DEFROST chili base. Combine the sugar and vinegar in a deep oven-proof skillet or Dutch oven, bring to a boil and continue to boil until the liquid has a syrupy consistency. Add the cranberries and cook 1 minute longer. Add the turkey, the chili base and the stock. Cover and place in the oven. Turn oven to 325F and cook for 1 1/2 hours or until turkey falls apart. Remove from oven and, using a fork, mash or shred the turkey with the other chili ingredients. Serve with warm tortillas instead of bread and pass sour cream on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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