Turkey Hash
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
Yield
6
Time
50 minutes
Ingredients
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
Instructions
Step 1
Heat oven to 450 degrees.
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.
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.
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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