Thanksgiving Poutine Potatoes with Turkey Gravy
We already love potatoes and gravy on the holiday table, so why not take it a step further and turn it into a Thanksgiving-style poutine? Crispy roasted potatoes are topped with rich, homemade turkey gravy and fresh cheese curds for a side dish that’s indulgent, savoury, and satisfying. Be sure to assemble and serve right away for the ultimate poutine experience!
Ingredients
For the Roasted Potatoes and Topping:
- 3 large Yukon Gold potatoes cut into 2 cm wide wedges
- 2 tablespoons olive oil divided
- 1 tablespoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups cheese curds
For the Turkey Gravy:
- 1 litre turkey stock homemade or store bought (or substitute chicken stock)
- 5 tablespoons cornstarch
- 5 tablespoons cold water
- Turkey roast drippings
Instructions
- Line a baking tray with parchment paper and drizzle with one tablespoon of olive oil. Arrange the potato wedges on the baking tray so that they are not touching and sprinkle with the salt and ground black pepper. Drizzle with the remaining one tablespoon of olive oil and bake in the oven for 35 to 40 minutes, flipping halfway through cooking.
- While the potatoes are baking, make the turkey gravy. Bring the turkey stock to a boil over high heat. Combine the cornstarch and cold water in a small bowl and whisk until combined. Gradually pour the cornstarch mixture into the turkey while whisking and bring to a boil. Once thickened, add the turkey roast drippings and keep warm over low heat.
- Once the potatoes are golden brown and cooked through, remove from the oven and arrange on a serving platter. Top the potatoes with the cheese curds and the gravy. Serve immediately and enjoy!
Video
Nutrition
Calories: 511kcalCarbohydrates: 40gProtein: 23gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 68mgSodium: 2475mgPotassium: 802mgFiber: 3gSugar: 5gVitamin A: 11IUVitamin C: 26mgCalcium: 429mgIron: 2mg
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