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Title: Turkey and Cranberry Chili
Categories: Poultry Mexican Chili Bean
Yield: 4 Servings

1/2 Recipe chili base (See Separate RECIPE)
1tsSugar
1tbWhite vinegar
1/2cFresh or frozen cranberries
1lbBoneless turkey breast in 1-in cubes
1/2cChicken stock OR low-sodium chicken broth
  Salt; to taste
12 Tortillas
1cSour 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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