Name: Turkey Hashed
Ingredients: remnants of turkey; 1 quart water; turkey gravy or white stock; 1 small piece butter; salt; pepper

Why it works: Turkey and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,592 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Turkey Hashed

Ingredients

Directions

Prepare

Cut the turkey remnants into equal pieces.
Boil the bones in 1 quart of water until reduced to 1 pint.

Make the sauce

Remove the bones and add turkey gravy or white stock, butter, salt, and pepper to the liquid.
Bring the mixture to a boil.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Turkey + buttertop 13% of all pairs

Smell alikemoderate

Cooked together1,592 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Turkey + peppertop 15% of all pairs

Smell alikemoderate

Cooked together1,636 recipes

Shared aroma: myristicin (spice, warm).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Turkey remnants: Provide the meat that forms the body of the hash.
Turkey gravy or white stock: Adds savory flavor and moisture to the hash liquid.
Butter: Adds richness and fat for a smoother, rounder flavor.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.