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Warmed-over Turkey

A dish of turkey reheated in gravy, optionally with stuffing, served with fried or warmed boiled potato slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Turkey and potato work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 29 recipes. Both carry (z)-4-decenal, which smells green, must. The science ↓

Warmed-over Turkey

Ingredients

Directions

Prepare

  1. Slice the cold boiled potatoes thick enough not to break easily.

  2. Add a little turkey gravy to a frying pan.

Heat and serve

  1. Heat the cold turkey in the remaining gravy.

  2. If desired, add the stuffing.

  3. Fry the potato slices on each side until nicely browned, or simply heat them if you prefer.

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 + potatotop 21% of all pairs
    Smell alikemoderate
    Cooked together29 recipes

    Shared aroma: (z)-4-decenal (green, must).

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

What each ingredient does

Cold turkey
Provides the main protein, which is gently reheated in the gravy to warm it through.
Turkey gravy
Adds moisture and savory flavor, keeping the reheated turkey and potatoes from drying out.
Cold boiled potatoes
Form the starchy side; frying the slices lets their surfaces brown for flavor and texture.

The step that matters

Fry the potato slices on each side until nicely browned. Slices that are too thin can break apart when turned, and browning needs enough surface contact and heat. Frying in a little gravy helps the surfaces brown and crisp instead of steaming.

“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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