Turkey in Walnut Sauce
Main Dishes • Georgian
Description
A classic version of satsivi, which uses turkey instead of chicken (this variation was also emphasized by a well-known chef). The consistency of the sauce depends on the amount of walnuts, while everything else is up to your preference: you can sauté the onions instead of boiling them, and feel free to change the herbs as you like. This recipe comes from artist John Smith.
Ingredients
- Turkey 0 lbs
- Onion 20 oz
- Cilantro 2 bunches
- Walnuts 10 oz
- Garlic 2 cloves
- Salt to taste
- Ground Black Pepper to taste
- Champagne Vinegar to taste
Step-by-Step Guide
Step 1
Remove the skin from the turkey and cut it into medium-sized pieces, without taking the meat off the bones.
Step 2
Place the meat in a pot, add the whole peeled onion and bunches of cilantro on top. Pour in a small amount of water and simmer until cooked through.
Step 3
Cool the boiled onion and cilantro, then pass them through a meat grinder along with the nuts and garlic.
Step 4
Separate the meat from the bones and return it to the broth along with the puréed ingredients. Season with spices and vinegar, and cook for one minute. Serve chilled.
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