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
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 141 (28%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 503
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