Turkey Hash or Turkey Shepherd's Pie

• butter, divided↗4 tablespoons
• large onion, diced (1 1/2 cups)↗1⁄2
• carrots, diced small (1/3 to 1/2 cup)↗2
• stalks celery, diced small↗2
• fresh parsley, finely chopped, divided↗4 tablespoons
• kosher salt↗1⁄4 teaspoon
• fresh ground pepper↗1⁄4 teaspoon
• shredded leftover turkey2 1⁄2 - 3 cups
• leftover gravy, divided1⁄2 cup
• chicken stock↗1⁄2 - 1 cup
• leftover mashed potatoes2 cups

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees Fahrenheit.

2. 2

   Heat a large skillet over medium heat, and melt 1 tablespoon of the butter.

3. 3

   Add the onions, carrots and celery.

4. 4

   Saute until the onions are translucent, 5 to 7 minutes.

5. 5

   Add half the parsley and the salt and pepper, and cook another minute.

6. 6

   Add the turkey and stir.

7. 7

   Stir in the gravy, then 1/4 cup of the broth.

8. 8

   Bring to a boil; reduce heat; simmer until thickened a bit, about five minutes.

9. 9

   Add broth as needed to achieve a thin, stewy sauce.

10. 10

    Melt the remaining butter in a saucepan and stir in mashed potatoes, stirring until warm.

11. 11

    Scoop turkey mixture into individual tins or an 8x10 pan.

12. 12

    Spread the mashed potatoes over the top.

13. 13

    Bake 20 minutes or until golden.