Some years ago , I stumbled across a unique menu in an unusual inn-like setting. I was intrigued by a Cornish Game Hen offering on the menu -slow cooked , infused with exotic flavors, dried fruits, raisons, sultanas, currents, prunes, and apricots. It was so interesting , colorful and flavorful that it inspired me to create this North African Magreb- Tangine style gravy adding also dried cranberries, green & black olives, safron, ginger & white pepper. For a totally different Thanksgiving Dinner... Try this exotic alternative - from North Africa to North America !. —micki barzilay
turkey brown bits / drippings
yellow onions ( finely chopped)
head of garlic (finely minced)
1/4 to 1/2 cup of flour ( to preferred thickness)
In a large skillet heat olive oil and 1/2 cube of butter. Add onions & garlic, slow sweat,adding in brown bits & drippings carmalize ,deglazing intermitantly with the Muscat , then add in small amounts of flour at a time, alernating with the turkey stock continue stirring ( to avoid lumps) to your preferred thickness. Add in all the other ingredients including the saffron, ginger, salt, and white pepper - cook till raisons, cranberries, apricots, and prunes are plumped. Use additional stock & remaining 1/2 cube of butter as needed to maintain preferred consistancy. Serve over Thanksgiving turkey, stuffing ( Awesome) & mashed potatoes..... then bring on the Belly Dancers & dessert !