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Turkey Hashed

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Turkey Hashed

Oven, in the book's wordsA warm oven

Ingredients

Directions

Prepare

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

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

Make the sauce

  1. Remove the bones and add turkey gravy or white stock, or a small piece of butter, along with salt and pepper.

  2. Bring the mixture to a boil, then add the turkey pieces.

  3. Dredge in a little flour, give it one boil-up, and 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

    Shared aroma: myristicin (spice, warm).

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Remnants of turkey
Provides the cooked meat that forms the body of the hash.
Turkey gravy or white stock
Supplies liquid and savory flavor to the sauce the turkey simmers in.
Butter
Adds richness and a rounded flavor to the sauce.
Flour
Thickens the liquid so the sauce clings to the turkey pieces.

The step that matters

Dredge in a little flour, give it one boil-up, and serve in a hot dish.. Flour must be cooked through in the boiling liquid, or it tastes raw and pasty. A single brief boil thickens the sauce without toughening the turkey, so the hash should not be left to boil hard.

“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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