Turkey And Cranberry Chili Recipe - Cooking Index
Turkey And Cranberry Chili Recipe - Cooking Index
| 1/2 | Chili base | |
| 1 teaspoon | 5ml | Sugar |
| 1 tablespoon | 15ml | White vinegar |
| 1/2 cup | 46g / 1.6oz | Fresh or frozen cranberries |
| 1 lb | 454g / 16oz | Boneless turkey breast - in 1-in cubes |
| 1/2 cup | 118ml | Chicken stock |
| Salt - to taste | ||
| 12 | Tortillas | |
| 1 cup | 237ml | 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
Source:
Franki Papai Secunda
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.