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Hashed Turkey

A hash of leftover turkey pieces simmered in gravy.

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 ↓

Hashed Turkey

Ingredients

Directions

Prepare

  1. Cut the leftover turkey into small pieces, discarding the neck and head, but you may use the brains.

  2. Roll the turkey pieces in flour, then dust them with pepper and coarse sea salt.

Cook

  1. Heat the cold roast turkey gravy in a pan until warm.

  2. Add the turkey pieces to the gravy and cook until heated through.

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).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Turkey + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together963 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Leftover turkey
Provides the main protein and bulk of the hash.
Flour
Coats the turkey pieces so they brown lightly and help thicken the gravy.
Cold roast turkey gravy
Supplies moisture and savory flavor that binds the hash together.

The step that matters

Coating the turkey pieces in flour. Flour that is spread evenly lets the coating thicken the gravy smoothly instead of forming lumps, and dusting it on the meat helps it brown slightly. Uneven coating can leave dry patches or clumps.

“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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