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