Photo by Tam West
This is a classic accompaniment to roast turkey. The infused milk makes this soulful medieval sauce worthy of revisiting, and a fine substitute for stuffing. See my recipe for turkey cooked in an oven bag, here.
|1 tsp||Allspice berries|
|1 piece||Mace, a blade from the whole spice|
|1 piece||Cinnamon bark|
|5 slices||Sourdough bread, thick slices of dry or stale bread (ours was dried in a moderate oven) enough to make approximately 1½ cups fresh breadcrumbs|
|1 sprinkle||Grated nutmeg, or a little grated lemon zest to garnish|
- To a saucepan add milk, onion and spices. Gently heat the milk until it’s almost boiling, then remove from heat, cover and leave to infuse for 30 minutes.
- Meanwhile, blitz bread to make approx. 1½ cups of fresh breadcrumbs.
- Strain and reheat milk, then stir in breadcrumbs a little at a time, to incorporate into a wet porridge-like consistency. Season with salt. Stir in butter and a little fresh cream to desired consistency. Garnish with grated nutmeg or a little lemon zest.