Turkey Consommé with Cranberry Walnut Chutney

Turkey Consommé
Staff Writer
Turkey Consomme
Shutterstock/Shebeko

Turkey Consomme

Chef Jonathan Mailo at BLT Prime pours turkey consommé over cranberry-walnut chutney and stuffing croutons to make a fantastic soup with Thanksgiving leftovers. 

4
Servings
1207
Calories Per Serving
Deliver Ingredients

Ingredients

For the cranberry walnut chutney

  • 1 Cup dried cranberries
  • 1 Cup cranberry sacue
  • 1 Tablespoon chopped ginger
  • 1 Teaspoon orange zest
  • 1/4 Cup orange juice
  • 1/4 Cup chopped walnuts

For the dressing croutons

  • 2 Cups cooked stuffing or dressing

For the turkey consommé

  • 1 turkey carcass (plus bones, wing, and neck if you have)
  • 1 large carrot
  • 1 large onion
  • 3 celery stalks
  • 1 bay leaf
  • 1 head of garlic
  • 1 Liter chicken boullion/stock

Directions

For the cranberry walnut chutney

In a small sauce pot, combine all ingredients and simmer on low heat until the mixture becomes dry and reaches a marmalade consistency. (Note: mixture will thicken when fully cooled.)

For the dressing croutons

Line cake pan with plastic wrap. While dressing/stuffing is warm, place in lined cake pan and cover with additional plastic wrap. Add weight to compress dressing overnight. The next day, remove dressing from mold and slice into 1-inch cubes. Place in oven overnight, where the pilot light will dry them slowly.

For the turkey consommé

Place turkey bones and carcass in roasting pan. Place in 350-degree oven for 20-30 minutes until bones are a dark caramel color. Slice onion in half and place it open face down in dry pan. Cook on medium-high heat. The onion needs to burn and turn completely black. This should take about 20 minutes. Slice carrot and celery into 3-inch pieces and place in a large pot. Cut garlic head in half and place in pot with carrots, celery, and bay leaf. Once the turkey is brown and the onion is black, combine them in the pot with vegetables. Cover with chicken boullion and simmer for 5 hours. After 5 hours, pass through a fine-mesh strainer and reserve for later. Season with salt and pepper to taste.

Nutritional Facts

Total Fat
65g
93%
Sugar
53g
59%
Saturated Fat
12g
50%
Cholesterol
54mg
18%
Carbohydrate, by difference
135g
100%
Protein
25g
54%
Vitamin A, RAE
15µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
90µg
100%
Calcium, Ca
63mg
6%
Choline, total
23mg
5%
Fiber, total dietary
9g
36%
Fluoride, F
27µg
1%
Folate, total
47µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
31mg
10%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
152mg
22%
Selenium, Se
6µg
11%
Sodium, Na
3490mg
100%
Water
237g
9%
Zinc, Zn
1mg
13%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.