Turkey and Cranberry Chili

Course : Chicken
Serves: 4
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1/2 recipe Recipe chili base (See Separate RECIPE)
1 teaspoon Sugar
1 tablespoons White vinegar
1/2 Cup Fresh or frozen cranberries
1 pound Boneless turkey breast in 1-in cubes
1/2 Cup Chicken stock OR low-sodium chicken broth
1 teaspoon salt -- to taste
12 Tortillas Tortillas
1 Cup Sour cream

Preparation / 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.

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