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Turkey Hashed

A dish of turkey pieces simmered in stock with flour, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Turkey Hashed

Oven, in the book's wordsA warm oven

Ingredients

Directions

Prepare the turkey

  1. Cut the turkey remnants into equal-sized pieces.

Make the broth

  1. Boil the bones in 1 quart of water until reduced to 1 pint.

  2. Remove the bones and add turkey gravy, white stock, or butter to the liquid.

  3. Season the liquid with salt and pepper.

  4. Bring the liquid to a boil.

Finish and serve

  1. Add the turkey pieces to the liquid.

  2. Dredge the turkey pieces with a little flour.

  3. Boil once more.

  4. Serve in a hot dish.

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. Pepper + flourtop 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

Turkey remnants
Provide the meat that is cooked and served in the hash.
Flour
Dusted on the turkey pieces to lightly thicken the liquid as it boils.
Turkey gravy or white stock
Adds savory body and flavor to the liquid the turkey simmers in.

“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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