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Turkey Hashed

A stew of roasted turkey remains simmered with sherry, shallots, truffles, mushrooms, parsley, anchovies, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Turkey Hashed

Ingredients

Directions

  1. Cut up the remains of a roasted turkey.

  2. Put the turkey into a stewpan with sherry, shallots, truffles, mushrooms, chopped parsley, salt, pepper, cullis, and a little stock.

  3. Boil for half an hour and reduce to a thick sauce.

  4. When ready, add the anchovies and a squeeze of lemon.

  5. Skim the sauce free from fat and serve all together.

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

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

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  5. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Remains of a roasted turkey
Provides the main body of the dish, and its meat is simmered until tender in the sauce.
Sherry
Adds acidity and aromatic depth as it reduces into the sauce.
Mushrooms
Contribute savory, earthy flavour and body to the sauce as they cook.
Shallots
Add a mild sweetness and aroma that builds the flavour base of the sauce.
Anchovies
Add salty, savory depth that enriches the sauce without tasting strongly fishy.
Cullis
Thickens and enriches the sauce with concentrated meaty flavour.

The step that matters

Reduce to a thick sauce. Boiling for half an hour reduces the liquid and concentrates flavour while thickening it. Too little reduction leaves the sauce thin and watery, while over-reducing can make it too salty or intense. Skimming fat afterward keeps the sauce clean.

“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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