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Warmed-over Turkey

A dish of reheated cold turkey served with remaining gravy, optional stuffing, and fried or warmed potato slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Turkey and potato work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 29 recipes. Both carry (z)-4-decenal, which smells green, must. The science ↓

Warmed-over Turkey

Ingredients

Directions

Prepare

  1. Slice cold boiled potatoes thick enough not to break easily.

Heat the turkey

  1. Heat the remnants of cold turkey in the remaining gravy.

  2. If desired, add the stuffing.

Fry the potatoes

  1. Add a little turkey gravy to a frying pan.

  2. Fry the potato slices until browned on each side, or simply heat them if you prefer.

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 + potatotop 21% of all pairs
    Smell alikemoderate
    Cooked together29 recipes

    Shared aroma: (z)-4-decenal (green, must).

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

What each ingredient does

Remnants of cold turkey
Provides the main protein, which is simply reheated in the gravy.
Remaining turkey gravy
Adds moisture and savoury flavour, keeping the reheated turkey from drying out.
Cold boiled potatoes
Form the starchy base, browning on the surface when fried.

The step that matters

Fry the potato slices until browned on each side. Slices cut too thin or fried over low heat will break apart or stay pale and soft. Thick slices hold their shape, and direct heat browns the surface through the Maillard reaction.

“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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