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To Hash Turkey

A hash made from roast turkey remains, stuffing, and stock, served with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Turkey and mushroom work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 205 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

To Hash Turkey

Ingredients

Directions

Prepare

  1. Cut the turkey and stuffing into neat joints or slices.

Make the stock

  1. Place bones and trimmings in a stewpan with the escalot and mushrooms, and cover with stock.

  2. Simmer for 30 minutes, then season with pepper, salt, and mace.

  3. Strain the stock and return it to the heat.

Heat and serve

  1. Add the turkey to heat through.

  2. Warm the forcemeat slices in a toaster.

  3. Serve the hash in the middle of a dish, with gravy over it, and garnish with toast snippets.

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 + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together205 recipes

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

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

    Shared aroma: myristicin (spice, warm).

  4. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  5. Turkey + macetop 19% of all pairs
    Smell alikelow
    Cooked together254 recipes

    Shared aroma: myristicin (spice, warm).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Remains of a roast turkey
Forms the main body of the hash and provides its meaty flavour.
Stuffing
Adds savoury, herbal flavour and some body to the hash.
Mushrooms
Contribute earthy savour to the stock that the hash is built on.
Eschalot
Adds a mild onion-like sweetness and aroma to the stock.

The step that matters

Heat the turkey through gently. Turkey left over from a roast is already cooked, so it only needs warming. Prolonged or fierce heat toughens the meat fibres and dries it out, so keep the stock at a gentle heat once the turkey is added.

Swap the mace

How well each one fits the dish's main ingredients (turkey, mushroom, pepper):

  1. Thymefits better
  2. Sagefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against turkey, mushroom, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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