Leland Avellino, corporate executive chef and pitmaster of Dinosaur Bar-B-Que, gives new life to last night’s leftover turkey in his Thanksgiving hash. This hot mess of Thanksgiving leftovers highlights dark meat, which is perfect for repurposing the next day. Avellino’s hash recipe begins with pan-frying patties made from leftover stuffing. Each cornbread stuffing patty is topped with leftover dark meat that's been doused in the restaurant’s Sensuous Slathering Sauce and then finished off with a sunny-side up egg. Toss a handful of baby greens in last night’s leftover cranberry sauce and serve on the side.
Morning-After Turkey Hash
How to Make It
Warm the dark turkey meat and Sensuous Slathering sauce together in a medium pot over medium-high heat. Remove from the heat and let cool.
Pack the cornbread stuffing down to form a flat disk about the size of your fist. Melt butter in a pan and sear the stuffing patty until it’s golden brown on both sides. Remove from pan and place on paper towel to dry.
Crack an egg into non-stick pan and cook sunny-side up. Season with a pinch of cracked black pepper and kosher salt.
In a separate bowl, mix cranberry sauce with a splash of oil and a few drops apple cider vinegar; whisk together to make vinaigrette. Then, toss the greens in the cranberry vinaigrette.
To plate, place the seared cornbread patty down first. Spoon the warm turkey meat over top and then slide the egg out of the pan, straight onto the top of the mound of turkey. Add the dressed greens to the side and serve.
