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!
FRAGRANT BROTH WITH HERBS
3 x 900 ml containers of chicken stock (2.7 litres)
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!
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