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1/2 Recipe chili base
-(See Separate RECIPE) 1 ts Sugar
1 tb White vinegar
1/2 c Fresh or frozen cranberries
1 lb Boneless turkey breast
-in 1-in cubes 1/2 c Chicken stock
-OR low-sodium chicken broth Salt; to taste 12 Tortillas
1 c Sour cream
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
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