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

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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