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Turkey Hash

A dish of shredded turkey mixed with dressing, broken biscuit, and gravy, baked and served hot with tart jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Turkey and meat work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 540 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Turkey Hash

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the mixture

  1. Remove the meat from the turkey bones and shred it into small bits.

  2. Add dressing and finely broken light biscuit, then mix everything together.

  3. Place the mixture into a dripping pan and moisten thoroughly with gravy.

Bake and serve

  1. Bake in a hot oven at 400°F (200°C) for 20 minutes.

  2. Serve hot with a tart jelly.

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 + meattop 13% of all pairs
    Smell alikelow
    Cooked together540 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Meat + biscuittop 15% of all pairs
    Smell alikelow
    Cooked together159 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Turkey + biscuittop 22% of all pairs
    Smell alikemoderate
    Cooked together40 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Cooked turkey meat
Provides the main protein and bulk of the hash.
Dressing
Adds savory flavor and body that holds the mixture together.
Light biscuit
Absorbs gravy and moisture, giving the hash a softer, binding texture.
Gravy
Moistens the mixture so it does not dry out while baking.

The step that matters

Moistening with gravy before baking. Dry bits of meat and biscuit absorb liquid unevenly if the gravy is poorly distributed. Thorough moistening keeps the hash from drying out or staying patchy in the oven.

“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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