Turkey Hash

Recipe from Joan Didion

Adapted by Patrick Farrell and Cathy Lo

Updated November 18, 2025

David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Ready In
50 min
Rating
4(35)
Comments
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Joan Didion cooked for a lofty crowd of her fellow literati,  but her menus leaned heavily on down-to-earth stews and casseroles. Guests raved about her chicken hash. Her recipe collection, now open to the public at the New York Public Library, includes this variation, which makes a fine post-holiday showcase for leftover turkey and gravy, and resembles the filling of a potpie, topped with Parmesan and baked until golden. Ms. Didion’s recipe suggested serving in two small copper gratin pans, but few cooks today may have them. A shallow baking dish or casserole will do the job. — Patrick Farrell

Featured in: Joan Didion’s Thanksgiving: Dinner for 75, Reams of Notes

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Ingredients

Yield:6 to 8 servings

  • 2 tablespoons vegetable oil or unsalted butter

  • 1 medium onion, chopped

  • 1 large stalk celery, finely chopped

  • 4 cups coarsely shredded cooked turkey

  • ¾ cup chopped parsley

  • 2 to 3 cups gravy, warmed

  • Salt and pepper, to taste

  • ½ to ¾ cup freshly grated Parmesan, to taste

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 450 degrees.

  2. Step 2

    Heat the oil in a small skillet over medium; add the onion and celery and cook, stirring frequently, until tender, 10 to 12 minutes.

  3. Step 3

    Transfer the vegetables to a large bowl. Add the turkey, parsley and 2 cups gravy. Stir to combine, adding a little more gravy if the mixture seems dry. Season with salt and pepper to taste. 

  4. Step 4

    Transfer the hash to two small copper gratin pans (or a 2-quart shallow baking dish or casserole). Top with the Parmesan. Transfer to the oven and cook until the cheese has melted and is golden brown in spots, 15 to 20 minutes.

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Ratings

4 out of 5
35 user ratings
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Comments

Annabella

Good basic recipe, but you can ad lib with other leftovers. Halved brussels sprouts, cubed white or sweet potatoes, roasted red peppers, etc. Add variety to a dish that can be boring and heavy.

Arlington

@Grubs Yes, leftover mashed potatoes and stuffing (if you have any left) are wonderful additions to turkey hash. We make it every year, post turkey sandwiches and before the turkey soup. Sauté the onions in butter, add any and all leftovers and let them brown undisturbed, flip them to brown the other side, moisten with hot gravy. A very close second to turkey sandwiches with stuffing and cranberry sauce on leftover dinner rolls.

Grubs

This looks good but reminds me of corned beef hash. So I’m thinking of throwing in some potatoes. Anyone tried this?

chuck

Diced and browned russet potatoes served under the hash make it.

RM

Cooked 1/2 recipe in a frying pan on an induction top over low heat for 15 min. Topped the mashed potatoes with the hash. No additional salt.

Kathryn Corcoran

To me, this is not a keeper. Extra steps that didn't add that much.

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Credits

Adapted from Joan Didion

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