18 lb WHOLE TURKEY CARCASS, cut in large pieces
Canola oil As needed
3 lbs mirepoix
1/2 Gallon dry white wine
6 oz sage stems
8 oz FRESH GROUND TURKEY
TURKEY STOCK As needed
10 egg whites
White pepper and salt As needed
3/4 lb TURKEY THIGH OR LEG, skinned and boned
Salt and freshly ground black pepper To Taste
2 c heavy cream, chilled
1/2 c dried sour cherries, plumped and chopped
2 qt TURKEY STOCK
4 TURKEY GIZZARDS, trimmed of all silver skin & membranes
1/2 lb unsalted butter, clarified
2 Sprigs thyme
1/2 Sprig rosemary
2 Cloves garlic
Rub turkey carcass with canola oil. Brown turkey with mirepoix in a rondeau until mirepoix is caramelized.
Add wine and reduce until most of the liquid has evaporated.
Add sage stems, ground turkey and turkey stock to cover. Skim the froth and simmer, adding broth if necessary to keep ingredients barely covered, for about 3 hours.
Strain the stock through a fine sieve into a bowl and let it cool. Chill the stock and remove any fat.
To clarify consommé, in a kettle combine stock, egg whites, minced sage and salt and pepper to taste. Bring the liquid to a boil, stirring. Simmer the stock, undisturbed, for 20 minutes, and ladle it through a fine sieve lined with a double thickness of cheesecloth into a bowl.
In a large stockpan, hold consommé over moderately low heat.
SOUR CHERRY QUENELLES
Double grind turkey through the fine die of a grinder.
In the chilled bowl of a food processor, process ground turkey with egg, salt and pepper. Slowly add cream in a stream and blend until smooth.
Remove mixture to a bowl and fold in cherries.
Bring turkey stock to a simmer.
Scoop out and form oval mounds of the mousse with 2 teaspoons, dipped in cold water, dropping each mound as it is formed into the simmering stock.
Poach the quenelles at a bare simmer, turning occasionally for 5-6 minutes or until they feel springy to the touch.
Place gizzards into warm butter with herbs and garlic. Cook slowly over medium heat until tender.
Remove gizzards from butter and cool. Slice paper thin.
Add quenelles and sliced giblets to consommé and serve hot.
Yield: About 2 gallons
Serving Size: 8-ounce serving yields 32 portions