Turkey And Cranberry Chili Recipe

Ingredients:

1/2 Recipe chili base (See Separate RECIPE)
1 tsp Sugar
1 tbsp White vinegar
1/2 cup Fresh or frozen cranberries
1 lb Boneless turkey breast in 1-in cub
1/2 cup Chicken stock OR low-sodium chicke
Salt, to taste
12 Tortillas
1 cup Sour cream

Instructions:

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





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1190 Calories; 35g Fat (26.2%
calories from fat); 43g Protein; 176g Carbohydrate; 7g Dietary Fiber; 92mg
Cholesterol; 1393mg Sodium. Exchanges: 8 Grain(Starch); 3 Lean Meat; 0
Non-Fat Milk; 5 1/2 Fat; 3 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4