Hello there. I hope you enjoyed Part I of our Tablescapes series. I also hope you’ll pick some ideas from there and use them to make your holiday table beautiful. Here’s Part 2.
This time we chose to go with only a few colors, making focus on the green. Those cute decorative bushes make the table look lively. They go well with our green Joy napkins too.
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The roast turkey in the picture above is what I made for this year’s Thanksgiving table. Stuffed with a delicious walnuts filling. I am sharing this recipe now, post-Thanksgiving because I strongly believe that things delicious could and should be made for any festive occasion. This turkey, for example, is a perfect fit for a Christmas or New Year’s eve celebration table, if you did not make turkey a part of your Thanksgiving feast.
I stuffed my turkey with a walnut filling. The filling is called levengi (alternative spelling: lavangi). It is a traditional Azerbaijani filling that hails from the Southeast of the country. The formula is simple: ground walnuts + grated and dry-squeezed onion pulp + sour paste (paste obtained from cooking down grated pulp of sour plums or cornelian cherries). Such a simple combination yet the flavor palette it yields is amazing. Rich, moist, tangy, sweet, exotic. Poultry, game, or fish, and even eggplant stuffed with the levengi filling is also called levengi. So this roast turkey would be called turkey levengi.
Most of the time, in place of sour paste I use pomegranate syrup in the stuffing. Honestly, I like the levengi with pomegranate syrup more than with sour paste. The syrup adds both a nice tang and a subtle, very subtle sweetness to the filling. Delicious! I’ll show you how to make this filling – super easy!
I hope you try this recipe and make turkey levengi a part of your holiday table. From my kitchen to yours, shared with love. Happy Holidays once again!
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