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1
Rinse the turkey pieces and pat dry.
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2
Bring 4 quarts of water to a boil in a large pot, along with the onion, carrots, bay leaves, parsley, and salt and pepper.
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3
Simmer gently for 20 minutes.
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4
Add the turkey pieces and simmer for another 35 to 45 minutes, just until done.
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5
Turn off heat, and let turkey cool in the cooking liquid.
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6
Discard the skin and bones, shred meat into bite-sized pieces, and reserve.
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7
Strain turkey stock and reserve.
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8
Infuse the walnut oil with the paprika by heating the oil in a small saucepan until warm and stirring in the paprika.
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9
Leave mixture in a warm area near the stove.
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10
Prepare the walnut sauce: Soak the bread in a little milk until soft, then squeeze it dry and set aside.
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11
Grind walnuts in a food processor or blender until fine.
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12
Place in a large bowl, and crumble the bread over the walnuts.
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13
Add the garlic, onion, paprika, cayenne, salt, and 2 cups of the strained turkey stock.
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14
Mix well, and then process in batches in food processor or blender until smooth.
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15
Adjust seasonings, adding more stock if necessary to thin sauce.
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16
Mix half of the sauce with the shredded turkey.
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17
Arrange the mixture on a serving platter, and pour the remaining sauce over it.
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18
Garnish with the walnut halves, and drizzle the walnut-paprika oil over the top.
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19
Serve room temperature.
