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Turkey Satsivi

Turkey satsivi

Satsivi is a typical Georgian poultry recipe. It’s a dish that’s served in a rich, nut-based sauce that is usually served cold but is equally popular when served warm. Ideally, it’s preferable to use turkey parts which are “on the bone” to make a flavourful stock.


  • 1 turkey breast with or without the bone
  • 1 carrot
  • 1 onion
  • 4 cloves
  • 1 celery branch
  • 2 bay leaves
  • 1 tsp peppercorns
  • 4 Tbsp stock fat OR vegetable oil
  • 2 large onions, chopped
  • 2 Tbsp marigold petals
  • 2 Tbsp khmeli suneli
  • 2 Tbsp cinnamon
  • 1 tsp pepper
  • Ground Cayenne, to taste
  • 4 cups Walnuts
  • 4 garlic cloves
  • 4 Tbsp wine vinegar
  • Salt to taste
  • 3 Tbsp nut oil (opt.)


  1. 1

    Place the turkey breast in a large casserole and cover with cold water. Bring to a boil and skim. Add the carrot, the colve-picked onion, celery branch, bay leaves and peppercorns.

  2. 2

    Reduce the heat and simmer lightly for 1h30. Turn off the heat and let rest.

  3. 3

    Heat a pan on medium. Skim off 4 Tbsp of turkey fat from the stock and pour into the pan. If necessary, add a little vegetable oil.

  4. 4

    Add the onion and brown lightly, stirring often. Set aside.

  5. 5

    Grind the marigold petals, khmeli suneli, cinnamon, pepper and cayenne in an electric grinder or mortar.

  6. 6

    Place the nuts, ground spices, onions and garlic in a blender and grind finely.

  7. 7

    Pour vinegar and salt into the blender. Mix well.

  8. 8

    Incorporate about 4 cups of warm turkey stock gradually, on low speed to obtain a creamy sauce. The amount of liquid may vary, the outcome should be a thick sauce that coats well. Taste and adjust the salt and pepper to your taste.

  9. 9

    Put the sauce in a casserole and reheat, without bringing to a boil.

  10. 10

    Slice the turkey. Place the slices in a deep dish. Pour on the sauce.

  11. 11

    Decorate using the marigold petals and a drizzle of nut oil.