Skip to main content
Main

Turkey Hashed

A stew of roasted turkey remains simmered with sherry, shallots, truffles, mushrooms, parsley, anchovies, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Turkey Hashed

Ingredients

Directions

Prepare

  1. Cut up the remains of a roasted turkey.

Make the sauce

  1. Put the turkey into a stewpan with sherry, shallots, truffles, mushrooms, chopped parsley, salt, pepper, and a little stock.

  2. Boil for 30 minutes and reduce to a thick sauce.

  3. When ready, add the anchovies and lemon juice.

  4. Skim the sauce free from fat and serve all together.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Remains of a roasted turkey
Forms the bulk of the hash and provides the meat that becomes tender as it simmers in the sauce.
Sherry
Adds acidity and depth of flavour as it reduces into the sauce.
Mushrooms
Contribute savoury, umami flavour and moisture that helps build the sauce.
Shallots
Add a mild sweetness and aromatic base to the sauce.
Anchovies
Add a salty, savoury depth that rounds out the sauce.
Juice of 1 lemon
Adds acidity that brightens the rich, reduced sauce.

The step that matters

Reducing the sauce to a thick consistency. Boiling for 30 minutes lets water evaporate and concentrates the flavours, so the sauce thickens. If it boils too hard or too briefly, the texture and taste will be off. Skimming fat afterwards keeps the sauce clean-tasting.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesTurkey SoupTurkey Soup71 recipesMushroom SoupMushroom Soup60 recipesTurkey StuffingTurkey Stuffing26 recipes