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Melt butter in a large oven-safe skillet (preferably cast iron) over medium heat.

Add diced onion, celery, and bell pepper to the skillet. Sauté until softened, about 5-7 minutes.

Stir in the cooked turkey, diced potatoes, turkey or chicken broth, fresh parsley, salt, and black pepper. Mix well to combine.

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.

While the hash is cooking, combine the prepared stuffing with the beaten egg in a medium bowl. Mix thoroughly.

Preheat the oven to 375°F (190°C).

Carefully spread the stuffing mixture evenly over the top of the hash in the skillet, pressing gently to adhere.

Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the stuffing crust is golden brown and crispy.

Remove from oven and let rest for a few minutes before serving. Serve hot, optionally with cranberry sauce or gravy.


Melt butter in a large oven-safe skillet (preferably cast iron) over medium heat.

Add diced onion, celery, and bell pepper to the skillet. Sauté until softened, about 5-7 minutes.

Stir in the cooked turkey, diced potatoes, turkey or chicken broth, fresh parsley, salt, and black pepper. Mix well to combine.

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.

While the hash is cooking, combine the prepared stuffing with the beaten egg in a medium bowl. Mix thoroughly.

Preheat the oven to 375°F (190°C).

Carefully spread the stuffing mixture evenly over the top of the hash in the skillet, pressing gently to adhere.

Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the stuffing crust is golden brown and crispy.

Remove from oven and let rest for a few minutes before serving. Serve hot, optionally with cranberry sauce or gravy.
