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Another Side Dish

A side dish of chopped cold turkey or chicken mixed with gravy, wrapped in pie crust and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turkey and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,636 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Another Side Dish

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Season the chopped cold meat with salt, pepper, and gravy.

Assemble and bake

  1. Lay the pie crust around the edge of a platter and cover the meat with it.

  2. Bake in a 400°F (200°C) oven until the crust is a nice brown.

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

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Cold turkey or chicken or any cold meat
Forms the filling, providing the bulk and savory flavor of the dish.
Gravy
Adds moisture to the meat so it stays tender under the crust.
Pie crust
Encloses the meat and browns in the oven, adding texture and a golden finish.

The step that matters

Bake until the crust is a nice brown. The crust browns through dry heat, as sugars and proteins in the dough undergo browning reactions. Pulling it too early leaves the crust pale and doughy, while leaving it too long can dry the meat beneath.

“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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