Makes 1-1/2 cups
by Kate Heyhoe
by Kate Heyhoe
Use a blender to make this rich sauce into a smooth, creamy gravy. A food processor will work, but the sauce will be more grainy. This sauce is based on the famous Turkish dish known as Circassian Chicken, but it's been thinned down to make a more American-style gravy.
Note: Try to use real turkey stock or broth in this recipe, or simmer on very low some cut up turkey legs or wings in canned, low-sodium chicken broth with some carrot, leek tops or onion, and celery for about an hour. See the recipe for Quick, Rich Turkey Stock.
1 slice day-old white bread
(sourdough, French or Italian), crusts removed
1/2 small onion, chopped
1 clove garlic, minced
1-1/2 tablespoons paprika (preferably sweet Hungarian)
1/8 teaspoon cayenne, or to taste
1 cup turkey stock (approx.)
1 tablespoon unsalted butter
3/4 cups chopped walnuts or walnut pieces
Salt and fresh ground pepper
1. Soak bread in stock.
2. In a small saucepan, melt the butter and add the onion. Cook until onion is translucent, over medium heat. Stir in the garlic, paprika, and cayenne. Heat to cook garlic through, then remove from stove.
3. Finely grind the walnuts in a blender. Blend in the onion mixture, bread, and enough stock to make a smooth gravy (about 3/4 cup). Mixture will be thick; if too thick, add more stock. Add salt and pepper to taste. Warm slightly before serving, or serve at room temperature.
Turkish Thanksgiving Recipes:
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created 1999. Modified November 2006.
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