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Hearty Turkey Soup with Parsley Dumplings

"This is a yummy variation of that traditional use of the leftover turkey. Originally submitted to ThanksgivingRecipe.com."

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Why it works: Turkey and parsley match in chemistry and in kitchens. They rank in the top 11% of all ingredient pairs, and 532 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

The recipe

8 serving

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Turkey + parsleytop 11% of all pairs
    Aroma overlapstrong
    Mentioned together532 recipes

    Shared aroma: myristicin (spice, warm).

  2. Celery + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

    Shared aroma: myristicin (spice, warm).

  4. Thyme + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Celery + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together6,805 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (turkey, celery, carrot, thyme, chicken, flour, milk):

  1. Potatobetter flavor fit
  2. Tomatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against turkey, celery, carrot, thyme, chicken, flour, milk. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).