recipe: thanksgiving poutine

 

Well, it’s that time of year again for my dear readers south of the border – Thanksgiving! Another year, another dozen or so reasons to count your blessings, and another excuse to prepare a feast!

Bored with the same old mashed potatoes, turkey and peas? Or maybe you’re already trying to figure out how to use up all that leftover bird? Try out this Canadian twist on the classic Thanksgiving dinner, and make Thanksgiving poutine!

1/2 package frozen french fries

1 tbsp poultry seasoning

1 c shredded leftover roast turkey

1 c cheese curds

2 tbsp butter + 1 tsp

2 tbsp brown rice flour (any grain flour will do)

2 c turkey or chicken stock*

salt and pepper, to taste

1. Heat your oven to 450F and spread the fries out on a sheet pan lined with parchment paper. Spritz fries with cooking spray and bake for 10 minutes each side, flipping half way through, for a total of 20 minutes. Sprinkle fries with poultry seasoning when done.

2. Now to make the gravy! In a medium-sized saucepot over medium heat, melt the butter. When the butter is melted, add the flour and whisk well to incorporate. Now congratulate yourself, because you’ve just made a roux! Continue to cook the roux, stirring constantly, until it darkens in color and smells toasty. While continuing to whisk, add in the stock and whisk well to remove any lumps. Cook, stirring occasionally, for about 10 minutes. Mixture will have thickened.

3. Reheat the turkey if necessary: melt a teaspoon of butter in a frying pan. When melted, add the meat. Stir occasionally until meat is steaming and browned slightly.

4. To assemble, pile the fries up in a bowl, then top with the turkey and cheese curds. Douse with the gravy, and gobble down (pun intended)!


 

Notes:

– To make a quick and easy stock with your leftover turkey carcass, simply pick the carcass clean of meat and place in a large saucepot. Cover with water, add some herbs, onions and garlic (whatever you have on hand), and simmer (don’t boil!) for 2-4 hours. Strain.

– As an afterthought, cranberries would be an excellent addition to this! Why not make a quick cranberry compote or chutney to drizzle on top? The acidity would be a welcome addition to this rich meal.

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