5
2 ratings

Turkey Consommé with Cranberry Walnut Chutney

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. 

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
Servings4
Calories Per Serving2265
Total Fat88g100%
Sugar32gN/A
Saturated21g100%
Cholesterol908mg100%
Protein283g100%
Carbs74g25%
Vitamin A493µg55%
Vitamin B1215µg100%
Vitamin B68mg100%
Vitamin C22mg36%
Vitamin D4µg1%
Vitamin E4mg18%
Vitamin K29µg36%
Calcium243mg24%
Fiber8g34%
Folate (food)152µgN/A
Folate equivalent (total)189µg47%
Folic acid22µgN/A
Iron13mg74%
Magnesium364mg91%
Monounsaturated29gN/A
Niacin (B3)102mg100%
Phosphorus2477mg100%
Polyunsaturated25gN/A
Potassium3489mg100%
Riboflavin (B2)3mg100%
Sodium2284mg95%
Thiamin (B1)0.9mg62%
Trans0.8gN/A
Zinc23mg100%