TURKEY & CRANBERRY CHILI
Regi Dean's Recipes 08/22/99
Turkey
Prodigy Guest Chefs Cookbook
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-(See Separate RECIPE)	
Boneless turkey breast	1 lb
Chicken stock	1/2 c
Fresh or frozen cranberries	1/2 c
-in 1-in cubes	
-OR low-sodium chicken broth	
Recipe chili base	1/2
Sour cream	1 c
Sugar	1 ts
Tortillas	12
White vinegar	1 tb
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 4 Servings
Salt; to taste
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