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Turkey and Sausage Scallop

A baked casserole of cold minced turkey and cooked sausage, topped with a breadcrumb and egg mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Turkey and Sausage Scallop

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Butter a pudding dish.

Layer and soak

  1. Layer cold minced turkey and cooked minced sausage meat alternately in the dish, seasoning slightly.

  2. Pour in enough gravy or weak stock to fill the dish and let it soak for a few minutes.

Top and bake

  1. Mix bread crumbs with salt, pepper, cream or milk, and beaten egg, then add melted butter to the mixture.

  2. Spread the mixture over the meat layers to a thickness of half an inch.

  3. Cover and bake for 30 minutes.

  4. Uncover and brown the top.

  5. Serve immediately, as the crust will fall.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Turkey + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together822 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Butter + turkeytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Eggs
Binds the bread crumb topping and helps it set when baked.
Bread crumbs
Form the soft topping that absorbs the liquid and holds the moisture in the dish.
Butter
Adds fat and richness to the topping and helps it brown.
Cream or milk
Moistens the crumb topping and adds richness to its texture.
Gravy or weak stock
Supplies liquid that soaks into the meat and keeps it moist as it bakes.

The step that matters

Serve immediately after baking. The egg and crumb topping sets as it cools and then sinks, so the crust loses its height and texture if it waits.

“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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