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CIA Chef Serves Up Thanksgiving Leftovers

Howie Velie, far right, Associate Dean, Culinary Specializations at Hyde Park's Culinary Institute of America.
Howie Velie, far right, Associate Dean, Culinary Specializations at Hyde Park's Culinary Institute of America. Photo Credit: Submitted

HYDE PARK, N.Y. -- Thanksgiving leftovers are almost as good as the meal itself, according to Howie Velie CEC, CHE, Associate Dean, Culinary Specializations at Hyde Park's Culinary Institute of America.

"Dark meat is the most popular in our house so I use it the next day to make a dark meat turkey and potato hash," he said.

Plus, it's easy to put together: dice potatoes and pan fry with some bacon fat or whatever oil you like, then cut up the leftover dark meat while the potatoes are frying. When they are just about tender, toss in an equal amount of diced leftover dark meat turkey and cook until warmed through.

A spoon of leftover gravy finishes it off.and helps bind it together. Parsley, salt and pepper to taste. Velie likes with a couple of poached eggs on top.

Approx proportions per person:

  • 1/4 cup russet potatoes diced
  • 1 tsp oil or bacon fat
  • 1/4 cup dark meat diced
  • 1 tsp chopped parsley, salt and pepper to taste
  • 1 tbsp leftover gravy

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