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The Holiday Fondue

Difficulty Level: Easy
Not Spicy
4-6 persons
La Fondue des Fêtes
Wondering what to serve this year for your holiday reception, or just feeling like eating some tasty turkey, no matter the season? This festive fondue recipe is for you! It features turkey meat marinated for 4 to 6 hours, and its exquisite taste and melt-in-your-mouth texture will make you want to turn it into a family tradition that you’ll love to enjoy again and again!
La Fondue des Fêtes
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.


    • 3 x 900 ml containers of chicken stock (2.7 litres)
    • 250 ml (1 cup) white wine
    • 80 ml (1/3 cup) maple syrup
    • 1 bay leaf
    • 3 sprigs of thyme
    • 2 sprigs of rosemary
    • 15 ml (1 tablespoon) tourtière spices
    • 2 onions, chopped
    • 15 ml (1 tablespoon) minced garlic
    • Salt and pepper to taste


    • 1 kg (2.2 lb) turkey breast, cut into strips
    • 60 ml (1/4 cup) white wine
    • 15 ml (1 tablespoon) tourtière spices
    • 10 ml (2 teaspoons) minced garlic
    • 125 ml (1/2 cup) minced shallots
    • 60 ml (1/4 cup) minced fresh parsley
    • 10 ml (2 teaspoons) minced thyme
    • 1 bay leaf
    • Salt and pepper to taste


    • 15 ml (1 tablespoon) canola oil
    • 1 onion, finely chopped
    • 15 ml (1 tablespoon) grated ginger
    • 10 ml (2 teaspoons) minced garlic
    • 500 ml (2 cups) fresh cranberries
    • 250 ml (1 cup) orange juice
    • 1 small cinnamon stick
    • 125 ml (1/2 cup) maple syrup
    • 125 ml (1/2 cup) dried cranberries
    • Salt and pepper to taste


    • Baby potatoes, asparagus, broccoli, cremini mushrooms, courgette, peppers, blanched butternut squash cubes.
  • Preparation

    • To marinate the turkey: In a bowl, combine the marinade ingredients. Add the turkey, stir and cover. Let marinate in the refrigerator for 4 to 6 hours>
    • For the compote: Heat the oil over medium heat. Sauté the onion, ginger and garlic for 1 minute. Add the cranberries with the orange juice, cinnamon stick, maple syrup and dried cranberries. Season with salt and pepper. Bring to a boil and simmer over low-medium heat for 25 to 30 minutes, until the consistency of a compote is achieved. Let cool and refrigerate.
    • For the fragrant broth: Place all the broth ingredients in a pot and bring to a boil. Simmer over low-medium heat for 25 minutes. Strain the broth through a sieve (if desired). Season to taste.
    • Transfer the required amount of broth to your Fondussimo set using a pitcher and use as directed.
    • For the presentation: Arrange the dipping ingredients, turkey and compote on serving plates. Use a dedicated utensil to handle the raw turkey strips.

    A few tips

    • To shorten the cooking time of the baby potatoes, blanch them in hot salted water before the meal.
    • To complement your holiday meal, serve your reinvented fondue with a selection of traditional side dishes: honey and garlic butter Nantaise carrots, salted herb mashed potatoes, bacon-wrapped asparagus, baby potatoes with herbs and maple syrup, and pan-fried butternut squash with rosemary!