Turkey and cranberry chili

4 servings

Ingredients

Quantity Ingredient
½ Recipe chili base (See Separate RECIPE)
1 teaspoon Sugar
1 tablespoon White vinegar
½ cup Fresh or frozen cranberries
1 pounds Boneless turkey breast in 1-in cubes
½ cup Chicken stock OR low-sodium chicken broth
Salt; to taste
12 Tortillas
1 cup Sour cream

Directions

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 1½ 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

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