Name: Dasheens As Filling for Fowl and Other Meats
Ingredients: 2 cups riced dasheen; 12 tablespoons butter; 1 cup bread crumbs; Salt to taste; Pepper to taste; Sage to taste; 1 egg; Onion to taste; 3 cups milk

Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Dasheens As Filling for Fowl and Other Meats

Ingredients

Directions

Prepare

Boil the dasheens until tender, then rice them using a ricer.

Make the filling

In a bowl, combine the riced dasheen, butter, bread crumbs, salt, pepper, sage, egg, and onion.
Mix well to create a filling.

Stuff and serve

Use the filling to stuff fowl or other meats.
Serve with milk poured over the dish.

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.

Pepper + sagetop 3% of all pairs

Smell alikestrong

Cooked together5,388 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Butter + breadtop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Bread + milktop 11% of all pairs

Smell alikemoderate

Cooked together11,466 recipes

Shared aroma: 2-undecenal (sweet).
Pepper + oniontop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Riced dasheen: Forms the bulk of the filling and gives it a soft, starchy body.
Butter: Adds fat for richness and moisture so the filling does not dry out.
Bread crumbs: Absorb moisture and give the filling body and a light texture.
Egg: Binds the filling together so it holds its shape when stuffed.
Milk: Adds moisture and softness to the finished dish when poured over.

Swap the onion

How well each one fits the dish's main ingredients (butter, bread, pepper, sage, egg, milk):

Capsicumfits better
Potatofits better
Asparagusfits better
Onionthe original

Fit is the average pairing score against butter, bread, pepper, sage, egg, milk. Candidates are from the same food group and used in at least 100 recipes.

“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.