Turkey And Cranberry Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Main dish, Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | Recipe chili base | |
| See Separate RECIPE | ||
| 1 | t | Sugar |
| 1 | T | 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 |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 731
Calories From Fat: 185
Total Fat: 20.9g
Cholesterol: 79.6mg
Sodium: 2364mg
Potassium: 772.8mg
Carbohydrates: 103.2g
Fiber: 7.4g
Sugar: 9.4g
Protein: 30.8g