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Stuffing for Turkey or Veal

A savory stuffing made with stale bread crumbs, herbs, suet, lemon zest, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Stuffing for Turkey or Veal

Ingredients

Directions

  1. In a large bowl, combine stale bread crumbs, thyme, marjoram, parsley, suet, and lemon zest.

  2. Dust the mixture with salt and mignonette pepper.

  3. Add the beaten eggs and mix thoroughly until well combined. Ensure all ingredients are finely minced for even texture.

  4. Use the stuffing for turkey, veal, or hare.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Marjoram + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  5. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

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

What each ingredient does

Eggs
Bind the mixture together and help it hold its shape.
Bread crumbs
Provide the bulk and absorb the fat and moisture for a light, soft stuffing.
Suet
Adds fat that keeps the stuffing moist and rich as it cooks.

The step that matters

Mix the eggs in thoroughly. Eggs set when heated and bind the crumbs and fat together. If the eggs are unevenly mixed, some areas can turn dense or stay loose, so the stuffing will not hold an even texture.

“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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