Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Turkey Hashed
Ingredients
Directions
Prepare
Cut the remnants of turkey from a previous dinner into pieces of equal size.
Boil the bones in a quart of water until the quart is reduced to a pint.
Remove the bones from the liquid.
Make the hash
Add turkey gravy, or white stock, or a small piece of butter with salt and pepper to the liquid.
Let the liquid boil up once.
Add the pieces of turkey to the liquid.
Dredge the turkey pieces in a little flour.
Give the mixture one more boil-up.
Serve in a hot dish.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Butter + peppertop 21% of all pairsSmell alikemoderateCooked 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 (in the method)
- Provides the main protein and savory meat flavor of the hash.
- Flour (in the method)
- Thickens the cooking liquid and helps it cling to the turkey pieces.
- Butter
- Adds richness and fat for a smoother, more rounded flavor.
The step that matters
Dredging the turkey in flour. Flour coated evenly on the turkey pieces thickens the liquid smoothly; clumps or too much flour can make the hash pasty and uneven.
“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.
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