Skip to main content
Main

Canned Boned Turkey with White Sauce

A dish of canned boned turkey served with white sauce and cooked rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Turkey and rice work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 135 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Canned Boned Turkey with White Sauce

Ingredients

Directions

Prepare

  1. Turn the can of boned turkey onto a platter.

  2. Heat a saucepan of water to boiling.

  3. Prepare a white sauce.

Serve

  1. Serve the turkey with a border of cooked rice.

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 + ricetop 17% of all pairs
    Smell alikemoderate
    Cooked together135 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Sauce + ricetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Turkey + saucetop 20% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Canned boned turkey
Provides the main protein and bulk of the dish.
White sauce
Adds creamy moisture and richness that coats the turkey.
Cooked rice
Forms a starchy border that adds bulk and soaks up some of the sauce.

The step that matters

Prepare a white sauce. White sauce thickens when flour starch is cooked in hot liquid and fully dispersed. If the flour is not stirred in smoothly while heating, lumps form and the sauce stays grainy and thin. Keep stirring until it thickens and the raw flour taste is gone.

“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

Rice FrittersRice Fritters84 recipesTurkey SoupTurkey Soup71 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipes