Name: Stuffing for Fowls Pheasants or Turkeys
Ingredients: 1 tablespoon hog's lard; 1 fowl liver, minced; 2 tablespoons parsley, minced; 2 tablespoons cibol (green onion), minced; ¼ teaspoon coarse sea salt

Why it works: Parsley and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Stuffing for Fowls Pheasants or Turkeys

Ingredients

1 tablespoon hog's lard
1 fowl liver, minced
2 tablespoons parsley, minced
2 tablespoons cibol (green onion), minced
¼ teaspoon coarse sea salt

Directions

In a bowl, combine hog's lard, minced liver, parsley, cibol, and salt.
Mix well until combined.
Stuff the mixture inside the fowl.
Sew up the opening to secure the stuffing.

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.

Parsley + oniontop 9% of all pairs

Smell alikemoderate

Cooked together25,843 recipes

Shared aroma: 2,4-decadienal (seaweed).
Liver + oniontop 15% of all pairs

Smell alikelow

Cooked together1,420 recipes

Shared aroma: furaneol (caramel, strawberry).
Liver + parsleytop 17% of all pairs

Smell alikelow

Cooked together1,095 recipes

Shared aroma: alpha-pinene (pine, turpentine).