Turkey Hash

Turkey hash is the universal answer to the day-after-Thanksgiving question of what to do with leftover turkey. This casserole version skips the griddled skillet hash in favor of a baked, cheesy, stick-to-your-ribs comfort dish that feeds six without much effort.

Cream of celery soup is the shortcut binder here. It coats the turkey and potatoes in a creamy, slightly herbal sauce without requiring you to make a roux or bechamel. Campbell’s is the pantry standard, though any cream of mushroom or cream of chicken works equally well.

American cheese is the traditional topper. Its low melting point gives you that gooey, pull-apart layer on top without the stringiness sharper cheeses would produce. Shredded cheddar or Colby work too if that’s what’s on hand.

Pre-cooked everything means a fast oven time. 30 minutes at 350°F (175°C) is really just about heating through and melting the cheese.

Kitchen Tips

• Dice the cooked potatoes to about ½ inch. Bigger chunks stay cold in the middle; smaller ones turn to mush.
• Shred the turkey into bite-sized pieces rather than leaving big chunks. It distributes better in each scoop.
• Use frozen peas thawed under warm water rather than canned. Canned peas turn gray and mushy in the oven.
• Sprinkle paprika not just for color. It adds a subtle smoky depth that complements the cream sauce.

Variations

• Swap turkey for cooked chicken, ham, or roast beef leftovers.
• Add a dash of Worcestershire sauce or Dijon mustard to the soup for sharper flavor.
• Top with crushed potato chips or Ritz crackers along with the cheese for a crunchy, retro-style finish.