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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 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
Ingredients:
1/2 recipe chili base (see separate recipe)
-1
1/2 Cup(s) fresh or frozen cranberries
1 Pound(s) boneless turkey breast in 1-in cubes
1/2 Cup(s) chicken stock or low-sodium chicken broth
12 tortillas |
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