Servings: 
10
Ethnicity: 
French
Preparation Method: 
Saute
Poach
Bake
Product Type: 
Turkey Tenderloins

Nutrition Facts

  • Total Calories 830
  • Calories from Fat 700
  • Total Fat 77 g
  • % Daily Total Fat 118
  • Saturated Fat 46 g
  • % Daily Saturated Fat 230
  • Cholesterol 320 g
  • % Daily Cholesterol 107
  • Sodium 610 mg
  • % Daily Sodium 25
  • Total Carbohydrates 22 g
  • % Daily Total Carbohydrates 7
  • Dietary Fiber 2 g
  • % Daily Dietary Fiber 8
  • Sugars 2 g
  • Protein 15 g
  • % Daily Protein 70
  • % Daily Vitamin C 25
  • % Daily Calcium 15
  • % Daily Iron 10

Turkey and Corn Chowder En Croute

Recipe by Chef Martin Saylors of Butterfield 9, Washington, DC.

TURKEY TENDERLOIN:
8 Ounces
rich TURKEY STOCK:
2 Cups
heavy cream:
2 Quarts
potato starch:
1/4 Cup
TURKEY BACON, diced:
1/2 Pound
onions, finely chopped:
1 Cup
corn, cut from cob:
1 Cup
chestnuts, oven toasted to a light brown:
1/2 Cup
celery, diced:
1 Cup
potatoes, peeled, large dice, blanched until tender:
1 Cup
parsley, chopped fine:
1 Cup
Melinda's hot sauce:
As needed
salt and freshly ground pepper:
As needed
puff pastry dough, thawed:
1 Sheet, 10" X 15"
egg wash:
As needed

Poach turkey tenderloin in turkey stock until tender, reserving 1-cup turkey stock. Cool and dice tenderloin. Reserve.

Bring cream and reserved turkey stock to a boil. Thicken with potato starch to desired consistency. Reserve.

In a soup pot, sauté bacon until bacon becomes transparent. Add onions, corn, chestnuts and celery to bacon. Sauté until lightly cooked.

Add cream. Stir in reserved turkey. Add potatoes and parsley. Season with hot sauce, salt and pepper.

Pour into 8-ounce soup bowls. Cut puff pastry to cover bowls. Cover bowls with puff pastry. Cut steam vents. Seal edges and lightly brush pastry with egg wash.

Bake in a preheated 400 degree F oven until pastry is golden brown, about 20-25 minutes.