Incorporate some Canada into your Thanksgiving by making poutine with your Thanksgiving leftovers. What’s poutine? It is a French-Canadian staple featuring homemade french fries with white cheddar cheese curds and lots of other amazing and optional ingredients. Classic poutine is made with a beef gravy, but many chefs experiment with the gravy to make it their own. In my family, we make poutine on the day after Thanksgiving, when we have a refrigerator full of leftovers that are starting to get a little less appealing. Making Thanksgiving poutine is a way to tip our caps to our Canadian neighbors and remix Thanksgiving flavors so that we can enjoy them in a new way. I make this year-round when I want some comfort food and use boxed stuffing occasionally.
What You Need
5 roasting potatoes, sliced into thin or thick fries according to taste
2 Tbsp butter
3 Tbsp extra virgin olive oil
3 medium carrots, peeled and cut into 2-inch matchsticks
3 medium parsnips, peeled and cut into 2-inch matchsticks
6 stalks of celery, thinly sliced
Fresh Thyme, leaves freshly picked
Fresh Rosemary, leaves freshly picked
½ Cup of low sodium chicken broth
6 oz cheese curds
Reheated Turkey gravy
Reheated Cranberry sauce
Chopped parsley, for garnish
*Any other leftover food from your Thanksgiving feast
Directions:Preheat the oven to 450 degrees. Slice the potatoes to your desired length. I prefer longer, thinner fries. Drizzle with about 3 Tbsp of oil and season with salt and pepper. Toss together and place the potatoes on a baking pan with rimmed edges. Roast for about 30 minutes, until they turn a golden brown.
While the potatoes bake, create the stuffing. Peel your carrots and parsnips. Season with salt, pepper and oil and toss, just as you did with the potatoes. Place on rimmed baking pan and roast in the oven with the potatoes for about 20-25 minutes.
Slice 6 stalks of celery. Pick the leaves off of 4 sprigs of Rosemary and 4 sprigs of Thyme. Chop about 3 Tbs of parsley. Remove your vegetables in the oven and season with Rosemary and Thyme. Add your carrots, celery, and parsnips to a buttered pan. Add ½ cup of low sodium chicken broth and cook over low heat for 5 minutes.
Now prepare your leftovers by reheating your turkey, gravy and cranberry sauce. Now you simply assemble the poutine. Put the fries at the bottom of a basket or bowl. Then top with turkey, gravy, parsnip and carrot stuffing, and cranberry sauce. Add your cheese curds to the top, a sprinkle of parsley, and serve.
To prepare without the parsnips, celery and carrot stuffing, simply look over your Thanksgiving leftovers and see what you have. Always start with roasted potatoes as a base, followed by turkey. Feel free to add in your leftovers, like corn, peas, carrots and even your bread stuffing.
If you don’t have cheese curds, some people like to use white cheddar chunks. Since cheese curds are more pliable and mozzarella like than regular cheddar cheese, I prefer to use fresh mozzarella cheese if curds aren’t available. Drizzle the gravy and cranberry sauce over the top and serve.
If you are really tired of cooking, just use frozen fries and cook them in the oven. The results will still be tasty and your leftovers will be gone before the weekend!
Going low calorie? Swap out some cauliflower rice for the fries