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Turkey Patties

Turkey patties made with cooked turkey, gravy or water, butter, flour, and baked in pastry shells.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Turkey Patties

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 Patties

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the filling

  1. In a saucepan, combine the turkey and gravy or water.

  2. Add the butter and heat until melted.

  3. Season to taste and thicken with flour.

Fill and bake

  1. Pour the mixture into pastry shells.

  2. Bake in a preheated oven at 400°F (200°C) until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: eugenol (clove, spicy).

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

Cooked turkey
Provides the main filling and protein of the patties.
Turkey gravy
Adds moisture and savory flavor to the filling.
Butter
Adds richness and fat, giving the filling a smoother mouthfeel.
Flour
Thickens the liquid so the filling holds together rather than running out.
Pastry shells
Hold the filling and brown in the oven as the outer crust.

The step that matters

Thickening with flour. Flour must be stirred in well and cooked through while the liquid is warm, or it can clump and leave a raw, pasty taste. Enough thickening keeps the filling from soaking the pastry and making it soggy during baking.

“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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