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Turkey Stew with Onions

Easy recipe that's nice on the palet and relatively healthy

By bbcgoodfood · From Open Recipes · 10 ingredients
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Why it works: Turkey and onion work together. They rank in the top 12% of all ingredient pairs, and 578 recipes mention both. Both carry 2-nonanone, which smells fruity, floral. The science ↓

The recipe

Serves 4

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Turkey + oniontop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together578 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Shallot + tarragontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together492 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Tarragon + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,691 recipes

    Shared aroma: estragole (anise, licorice).

  4. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Shallot + flourtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,031 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (butter, turkey, tarragon, pepper, flour, cream, onion):

  1. Potatobetter flavor fit
  2. Carrotabout as good a flavor fit
  3. Capsicumabout as good a flavor fit
  4. Shallotthe original

Fit is the average pairing score against butter, turkey, tarragon, pepper, flour, cream, onion. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).