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