Stuffing-Crusted Turkey Hash
Stuffing-Crusted Turkey Hash
Ingredients
For the Hash
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 1 celery stalk, diced
- 1/2 bell pepper, diced (any color)
- 2 cups cooked turkey, shredded or diced
- 2 cups cooked potatoes, diced (leftover mashed or roasted work well)
- 1/4 cup turkey or chicken broth
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Stuffing Crust
- 1 1/2 cups prepared stuffing, leftover or freshly made
- 1 egg, beaten
For Serving (Optional)
- as needed cranberry sauce
- as needed gravy
Instructions
- 1
Melt butter in a large oven-safe skillet (preferably cast iron) over medium heat.
⏱️ 2 min
- 2
Add diced onion, celery, and bell pepper to the skillet. Sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the cooked turkey, diced potatoes, turkey or chicken broth, fresh parsley, salt, and black pepper. Mix well to combine.
⏱️ 3 min
- 4
Press the hash mixture evenly into the bottom of the skillet, forming a compact layer. Cook for 8-10 minutes without stirring, allowing a crust to form on the bottom.
⏱️ 10 min
- 5
While the hash is cooking, combine the prepared stuffing with the beaten egg in a medium bowl. Mix thoroughly.
⏱️ 3 min
- 6
Preheat the oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 7
Carefully spread the stuffing mixture evenly over the top of the hash in the skillet, pressing gently to adhere.
⏱️ 2 min
- 8
Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the stuffing crust is golden brown and crispy.
⏱️ 20 min•🌡️ 375
- 9
Remove from oven and let rest for a few minutes before serving. Serve hot, optionally with cranberry sauce or gravy.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffing-Crusted Turkey Hash
Ingredients
For the Hash
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 1 celery stalk, diced
- 1/2 bell pepper, diced (any color)
- 2 cups cooked turkey, shredded or diced
- 2 cups cooked potatoes, diced (leftover mashed or roasted work well)
- 1/4 cup turkey or chicken broth
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Stuffing Crust
- 1 1/2 cups prepared stuffing, leftover or freshly made
- 1 egg, beaten
For Serving (Optional)
- as needed cranberry sauce
- as needed gravy
Instructions
- 1
Melt butter in a large oven-safe skillet (preferably cast iron) over medium heat.
⏱️ 2 min - 2
Add diced onion, celery, and bell pepper to the skillet. Sauté until softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the cooked turkey, diced potatoes, turkey or chicken broth, fresh parsley, salt, and black pepper. Mix well to combine.
⏱️ 3 min - 4
Press the hash mixture evenly into the bottom of the skillet, forming a compact layer. Cook for 8-10 minutes without stirring, allowing a crust to form on the bottom.
⏱️ 10 min - 5
While the hash is cooking, combine the prepared stuffing with the beaten egg in a medium bowl. Mix thoroughly.
⏱️ 3 min - 6
Preheat the oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 7
Carefully spread the stuffing mixture evenly over the top of the hash in the skillet, pressing gently to adhere.
⏱️ 2 min - 8
Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the stuffing crust is golden brown and crispy.
⏱️ 20 min•🌡️ 375 - 9
Remove from oven and let rest for a few minutes before serving. Serve hot, optionally with cranberry sauce or gravy.
⏱️ 3 min