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