Turkey Consommé with Cranberry Walnut Chutney

Staff Writer
Turkey Consommé
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
2265
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.

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.

Nutritional Facts

Total Fat
88g
100%
Sugar
32g
N/A
Saturated Fat
21g
100%
Cholesterol
908mg
100%
Protein
283g
100%
Carbs
74g
25%
Vitamin A
493µg
55%
Vitamin B12
15µg
100%
Vitamin B6
8mg
100%
Vitamin C
22mg
36%
Vitamin D
4µg
1%
Vitamin E
4mg
18%
Vitamin K
29µg
36%
Calcium
243mg
24%
Fiber
8g
34%
Folate (food)
152µg
N/A
Folate equivalent (total)
189µg
47%
Folic acid
22µg
N/A
Iron
13mg
74%
Magnesium
364mg
91%
Monounsaturated
29g
N/A
Niacin (B3)
102mg
100%
Phosphorus
2477mg
100%
Polyunsaturated
25g
N/A
Potassium
3489mg
100%
Riboflavin (B2)
3mg
100%
Sodium
2284mg
95%
Thiamin (B1)
0.9mg
62%
Trans
0.8g
N/A
Zinc
23mg
100%

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