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To Make Stubbing Bor a Turkey

A stuffing of sausage meat or veal, suet, herbs, bread crumbs and eggs, placed inside a turkey before boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Marjoram and thyme 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 ↓

To Make Stubbing Bor a Turkey

Ingredients

Directions

Prepare the stuffing

  1. Mix the pork sausage meat or veal, veal suet, parsley, lemon peel, marjoram, and thyme in a bowl.

  2. Add the bread crumbs, egg yolks, and egg whites, and season with pepper and salt as needed.

Stuff and boil the turkey

  1. Stuff the mixture into the turkey.

  2. Place the turkey in a pot with enough cold water to cover it by 2 inches.

  3. Bring the water to a slow boil, skimming off any scum that forms.

  4. Boil a large turkey for about 2 hours or a smaller one for 1½ hours from the time it starts boiling.

Serve

  1. Serve with ham, tongue, pickled pork, bacon, or sausages, and accompany with parsley-and-butter sauce or oyster sauce.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 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. Lemon + marjoramtop 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

Pork sausage meat or veal
Provides the savory, meaty body of the stuffing.
Bread crumbs
Soak up moisture and give the stuffing its bulk and soft texture.
Eggs
Bind the stuffing together as they set during cooking.
Veal suet
Adds fat that keeps the stuffing moist and rich as it cooks.

The step that matters

Bring the water to a slow boil. Boiling too hard can break up the stuffing and toughen the meat, while a gentle simmer cooks the turkey evenly. Skimming removes scum that would cloud the cooking liquid.

“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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