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Turkey Hashed

A simple dish of turkey pieces simmered in stock with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 Hashed

Ingredients

Directions

Prepare the turkey

  1. Cut the turkey remnants into equal-sized pieces.

Make the liquid

  1. Boil the bones in 1 quart of water until reduced to 1 pint.

  2. Remove the bones and add turkey gravy or white stock, butter, salt, and pepper to the liquid.

Heat the hash

  1. Bring the mixture to a boil.

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 + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

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

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

    Shared aroma: myristicin (spice, warm).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Remnants of turkey
Provides the meat that forms the bulk and chewy texture of the hash.
Turkey gravy or white stock
Supplies liquid and savory flavour that moistens the dish.
Butter
Adds fat that enriches the flavour and gives a smoother mouthfeel.

The step that matters

Boil the bones until reduced to 1 pint. Simmering bones extracts flavour and gelatin, and reducing concentrates them. Stopping at the target volume matters because over-reduction makes the liquid intensely flavoured and can leave it too salty once gravy or stock is added.

“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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