Name: Turkey Stuffed, Ciblet Sauce
Ingredients: 1 turkey gizzard; 1 turkey liver; 1 turkey heart; butter for frying; coarse sea salt to taste; chopped parsley

Why it works: Turkey and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,592 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Turkey Stuffed, Ciblet Sauce

Ingredients

Directions

Boil the turkey gizzard until well done.
Soak the liver and heart in hot water for a few minutes.
Fry the liver and heart in a little butter until browned.
Chop the boiled gizzard, fried liver, and heart finely and set aside.
Make a sauce in the pan used for roasting the turkey, straining and skimming off all fat.
Mix the sauce with the chopped giblets, season with salt, and add a little chopped parsley before serving.

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 + buttertop 13% of all pairs

Smell alikemoderate

Cooked together1,592 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Butter + parsleytop 15% of all pairs

Smell alikemoderate

Cooked together28,563 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Turkey + livertop 15% of all pairs

Smell alikelow

Cooked together190 recipes

Shared aroma: 2-hexenal (green, leafy).
Liver + parsleytop 17% of all pairs

Smell alikelow

Cooked together1,095 recipes

Shared aroma: alpha-pinene (pine, turpentine).
Turkey + parsleytop 18% of all pairs

Smell alikemoderate

Cooked together532 recipes

Shared aroma: myristicin (spice, warm).