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