Name: Turkey Satsivi (Indauris Satsivi)
Yield: Serves 6 to 8
Cuisine: Georgia
Ingredients: 6 cups water; 4 tablespoons (½ stick) butter; ¼ teaspoon cayenne; ¾ teaspoon salt; 1 young 6- to 7-pound turkey (or substitute a roasting hen); 2 bay leaves; 6 garlic cloves, peeled; 1½ teaspoons ground cinnamon; 1¼ teaspoons freshly ground black pepper; ½ teaspoon paprika; 1½ teaspoons ground marigold; ¼ cup red wine vinegar; 4 sprigs parsley; 1½ teaspoon ground cloves; 1½ teaspoons ground coriander seed; 3 onions, peeled and chopped; 2 heaping cups shelled walnuts

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

Satsivi is a good place to begin an excursion into Georgian ways with poultry, since it is encountered at nearly every feast. While there are over a dozen varieties of Georgian nut sauces, satsivi is the most renowned. It may be served with poultry, fish, or vegetables. In each case the ingredients are adjusted to best suit the food that the sauce complements. For instance, poultry satsivi uses broth from the boiled bird as the liquid base. When fish or vegetables are u