| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 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 |
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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