Name: Giblet Soup
Ingredients: turkey giblets; 1 quart water; coarse sea salt; gizzard (chopped fine); ½ cup turkey stuffing; pepper (to taste)

Why it works: Turkey and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,636 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Giblet Soup

Ingredients

Directions

Make the stock

Boil the turkey giblets in 1 quart of water.
Remove the giblets and add the water to your stock pot.
Simmer the stock for 1 hour, adding water if it boils down.
Strain the stock and season with coarse sea salt and pepper.

Prepare the giblets

Prepare the giblets: chop the gizzard fine and pound the liver with ½ cup turkey stuffing.
Cook all the giblets together for 15 minutes, then pour out.

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.

Turkey + peppertop 15% of all pairs

Smell alikemoderate

Cooked together1,636 recipes

Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Turkey giblets: Simmered in water to flavour the stock and provide the soup's meaty base.
Turkey stuffing: Binds the pounded liver into a thick, spreadable mixture that holds together while cooking.

“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.