Name: To Make Stuffing for a Turkey
Ingredients: 2 ounces pork sausage meat or 2 ounces finely minced lean veal; 1.5 ounces finely minced veal suet; 1 tablespoon chopped parsley leaves; ½ of the peel of a fresh lemon, grated; 1 teaspoon powdered knotted marjoram; 1 teaspoon lemon thyme; 3 ounces bread crumbs; 2 eggs, yolks and whites separated; ¼ teaspoon pepper; ¼ teaspoon salt (if using veal and suet); Optional: small quantity of grated ham or grated tongue

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 ↓

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.

Marjoram + thymetop 1% of all pairs

Smell alikestrong

Cooked together2,225 recipes

Shared aroma: terpineol (pine, woody).
Parsley + thymetop 1% of all pairs

Smell alikestrong

Cooked together9,057 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Parsley + marjoramtop 1% of all pairs

Smell alikestrong

Cooked together1,979 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Parsley + lemontop 1% of all pairs

Smell alikestrong

Cooked together14,037 recipes

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

To Make Stuffing for a Turkey