Try this Turkey and Cranberry Chili recipe, or contribute your own.
Suggest a better descriptionPREPARE 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
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 503 | ||
Calories from Fat: 141 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 97.9mg | 30 % | |
Sodium 250.5mg | 9 % | |
Potassium 680.9mg | 18 % | |
Total Carbohydrate 58.2g | 17 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 50.5g | ||
Protein 33.5g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 503
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