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Turkey Stew

A stew made from a leftover turkey carcass, water, salt, pepper, and dumpling mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turkey and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,636 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Turkey Stew

Ingredients

Directions

Make the stock

  1. Cut small scraps and pieces from the turkey carcass.

  2. Place the bones in a pot with 3 pints of cold water, salt, and pepper.

  3. Boil for 2 hours, then remove the bones.

Finish the stew

  1. Add the turkey scraps and boil for a few more minutes.

  2. Drop teaspoonfuls of dumpling mixture over the stew.

  3. Cover the pot and cook for 10 minutes without lifting the lid.

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 + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Leftover turkey carcass
Releases flavor and body into the stew as it simmers in the water.
Dumpling mixture
Forms soft dumplings that cook through by steaming under the covered lid.

The step that matters

Cover the pot and cook without lifting the lid. Lifting the lid releases steam and drops the temperature, so the dumplings may turn out dense and unevenly cooked. Keeping it covered traps steam that cooks the dumpling tops.

“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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