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Turkey, Stuffed with Chicken

A turkey stuffed with a young chicken and sausage meat, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Turkey, Stuffed with Chicken

Ingredients

Directions

Prepare the birds

  1. Bone the chicken without injuring the skin.

  2. Draw the legs and wings inside the chicken.

  3. Fill the chicken with sausage meat.

  4. Shape the stuffed chicken into a compact form.

  5. Place the stuffed chicken inside a boned turkey.

  6. Fill all empty spaces in the turkey with sausage meat.

  7. Truss the turkey firmly to restore its original shape.

Roast and serve

  1. Cover the turkey with buttered paper.

  2. Place the covered turkey at a distance from a clear fire.

  3. Baste the turkey liberally.

  4. Roast the turkey slowly for 2 to 3 hours, depending on the size of the birds.

  5. Serve the turkey hot or cold with sauces.

  6. Carve slices across the breast for guests.

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. Chicken + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Sausage meat
Fills the cavities, adding moisture and savory flavor as it cooks inside the birds.
Butter
Covers the birds, adding fat that keeps the skin moist and promotes gentle browning.
Young chicken
Forms the inner stuffed layer, adding tender meat and fat within the turkey.

The step that matters

Roast the turkey slowly. Slow roasting at a distance from the fire lets the dense stuffed bird cook through evenly without the outside drying out or scorching before the centre is done.

“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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