Skip to main content
Main

Turkey H-Ja-daube

A braised turkey stuffed with diced ham and forcemeat, simmered in broth with herbs and isinglass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Turkey and ham work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 303 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Turkey H-Ja-daube

Ingredients

Directions

Prepare

  1. Bone the turkey and season it with pepper and salt.

  2. Spread diced ham over the turkey, followed by forcemeat, then the boned fowl, more ham, and more forcemeat.

  3. Sew the turkey with thread.

  4. Cover the bottom of a pan with veal and ham.

  5. Place the turkey in the pan with the bread side down, and cover the pan.

  6. Chop the bones into pieces and add them to the turkey.

Cook

  1. Heat on the stove for five minutes.

  2. Add enough clear broth to cover the turkey.

  3. Let the turkey boil for two hours.

  4. Add isinglass and a bundle of herbs when the turkey is more than half done.

Set the jelly

  1. Remove the turkey from the pan.

  2. Strain the jelly through a fine sieve and skim off the fat.

  3. Place the turkey on the jelly with the bread side down when cold.

  4. Cover the turkey with the jelly and let it set in a cool place.

Serve

  1. Turn the turkey onto the serving dish.

  2. Spread butter over the turkey's bread, garnishing with parsley or flowers.

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.

  1. Turkey + hamtop 15% of all pairs
    Smell alikelow
    Cooked together303 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  3. Turkey + vealtop 15% of all pairs
    Smell alikelow
    Cooked together393 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Ham + vealtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pepper + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Turkey
Forms the main body of the dish, which is boned, filled, and set whole in jelly.
Forcemeat
Fills the bird, adding moisture and a rich, dense texture to the slices.
Isinglass
A gelatin-like agent that helps the broth set into a firm jelly when cold.
Broth
Cooks the turkey gently and forms the clear jelly that surrounds it.
Diced ham
Adds salty, savoury flavour and a contrasting colour inside the slices.
Fowl
Adds a second layer of meat to the filling, enriching the flavour and texture.

The step that matters

Skim the fat from the jelly before it sets. Fat left in the strained broth stops the jelly from setting clear and firm around the turkey. Straining through a fine sieve and skimming it off well gives a smooth, clear glaze once cold.

“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.

You might also like

Turkey SoupTurkey Soup71 recipesVeal PattiesVeal Patties50 recipesTurkey StuffingTurkey Stuffing26 recipesTurkey DressingTurkey Dressing24 recipes