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Turkey Poutine

Good news for the folks out there that just as tetrazzini-ed out as we are at the idea of Thanksgiving Day leftovers. Meet the highly delicious, savory-saucy, comfort-food-in-a-crock turkey poutine. Our riff on the unbeatable Québécois classic combines shredded turkey breast, sweet peas, cranberry relish and crispy potato spears under a blanket of silky turkey gravy. The key player in this dish, however, is the squeaky fresh, mild cheddar curd straight from the folks at Ellsworth Creamery in Wisconsin, the curd capital itself.

preparation & ingredients

1 lb. Shoestring french fries

2 cups cooked turkey breast, diced or shredded

3 Tbsp. Murray's Cranberry Orange Preserves

8 oz. Ellsworth Creamery Cheddar Cheese Curds

3-5 slices Benton's Smoked Bacon, cooked and crumbled

1/2 cup English peas, cooked

1 1/2 cups Turkey or chicken gravy

1/4 cup Fresh parsley, roughly chopped

Cook french fries and bacon according to packaging instructions.
In a small saucepan, heat the gravy over low to keep it hot as you prepare the rest of the dish. Ensure it does not burn by stirring occasionally.
Lay a bed of french fries in four individual crocks or one large shallow baking dish. Top evenly with the diced or shredded turkey and the crumbled bacon.
Follow by sprinkling the English peas evenly over the bed of fries and dotting the mixture here and there with small spoonfuls of the cranberry preserves. And lay the cheese curds over top, ensuring that there are enough curds to get some in every bite.
Place the individual crocks or baking dish under the broiler to melt the curds. Remove once the firm curds begin to soften and brown slightly.
Pour the hot gravy over the poutine and garnish with chopped parsley and crumbled bacon. Serve hot.

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