GOT SOME LEFT OVER GRAVY FROM YOUR HOLIDAY DINNER? Don’t use it all on left over turkey! Boring right?! Save a little and try something new! FREEZE a cup or so of your left over gravy and make The Most Incredible Canadian Poutine! You’ll be SO happy you did! It a special treat the whole family will LOVE!
After every holiday dinner that I serve turkey with gravy (3x/year), we make Poutine! The kids go crazy over it! It is absolutely delicious! If you’re thinking…WHAT LEFT OVER GRAVY? Mine gets all gobbled up! I hear you. I make extra just for this purpose! You can also make the gravy with a Roasted Chicken (Recipe Coming Soon!).
What is Poutine anyway?
Well I’m glad you asked! Poutine was originated in a small town in Quebec, Canada (where my husband was born) in the early 1950’s. It has become an iconic symbol of Québécois cuisine and culture!
Canadian Poutine is traditionally made with fresh cut potato fries, topped with cheese curds and gravy! It has since taken on a life of it’s own and now has an incredible variety of toppings! We use a sharp cheddar cheese with left over flavourful gravy from our turkey dinner! These fries are baked not deep fried to try and decrease the calories without sacrificing flavour! We like to top our Canadian Poutine with beef bacon, hot red chilli peppers, green onions and fresh greens!
PIN it to Pinterest!
Ingredients in The Most Incredible Canadian Poutine
Main Ingredients in Canadian Poutine:
I use Red Potatoes simply because they are my favourite and I find they crisp up very nicely, are easy to clean and look so pretty. Some people find Russet potatoes crisp up better because the flesh is dry and the skin thick. Please feel free to use your favourite type.
I like to add a little vinegar to the water while I’m soaking the potatoes. I find it helps clean them nicely and the acidity in the vinegar helps prevent draw out the starch and prevent the fries from sticking together. Let me know if you have any other secrets!
- Olive Oil
I use Extra Virgin Olive Oil to give a boost of heart healthy fats. I like this brand which I get at Costco.
A absolute must for flavour! I like to use organic farmers market garlic as the flavour is so much better and tastes just like the garlic I used to grow in my garden.
If you’re roasting a turkey, try try using my marinade recipe inspired by Christina Ferrare! If you need a gluten and soy free option, try coconut aminos (usually made from just coconut sap & sea salt).
- Aged Cheddar Cheese (curds or block)
Traditionally, Poutine is made with Cheese Curds. However, my family prefers a more flavourful cheddar cheese. So I chop it into small 1/2 inch cubes. Our favourite is Balderson Cheddar which can be found at most grocers including Costco. If you prefer a mild flavour, try using cheese curds.
Optional Toppings for Canadian Poutine:
- Green Onions
Fresh Green Onions or Scallions give a divine freshness to this poutine!
- Beef (or Pork) Bacon
I like to change it up and use whichever bacon I can find that is additive, corn, and gluten free, preferably from grass fed cows. Blush Lane Organic Market sells a variety of brands that meet these needs.
- Red Thai Chilli Peppers
Give a nice kick to the dish! Add a little chopped pepper and remove seeds for a mild-medium spice, or use the chopped pepper seeds and all for a lot of kick!
- Greens (Pea Shoots)
I love the flavour of Pea Shoots, so they are my go-to for a healthy topping! However, any other micro-green or even arugula will do the trick!
How to make The Most Incredible Canadian Poutine
PREHEAT OVEN to 450°F
Step 1: CUT the potatoes into equal strips. I like to use a fry cutter so that I make sure the fries are all the same thickness and crisp up evenly. I use an inexpensive one like this one, but you can also use a sharp knife.
Step 2: SOAK cut potatoes in warm water and vinegar for min 30 mins, or all day. This helps draw out the starches so that the fries are nice and crispy!
Step 3: DRAIN & DRY the cut fries and place on a parchment lined baking tray.
Step 4: DRIZZLE fries with olive oil & TOSS with minced garlic and freshly cracked pepper if desired. Cover with aluminum foil to prevent the tips of the fries from burning while the potatoes are softening during bake.
Step 5: BAKE fries for 10 minutes at 450°F COVERED, then UNCOVER & bake for an additional 10 mins.
Step 6: FLIP the fries and continue to bake for 10-15 mins or until desired crispiness. Remember the gravy will soften the fries so you want them to be crispy!
Step 7: When baked to your liking, remove fries from the oven and TRANSFER to an oven safe skillet. I like to use my cast iron pan but you can use any oven safe dish.
Step 8: SPRINKLE cheese cubes & red thai chillies evenly onto baked fries, then pop them back in the oven to melt the cheese (about 5 mins).
Step 9: Once cheese is melted, remove pan from the oven and DRIZZLE warmed gravy on top.
Step 10: Finally, TOP with your favourite Poutine toppings and enjoy! We love freshly cooked bacon, green onions, and fresh greens like pea shoots.
Other Famous Poutine Topping Ideas
The possibilities are endless, but here are a few other ideas you may find at a Poutine Shop:
- Pulled Pork
- Chopped and sautéed mushrooms
- Substitute potato fries for sweet potato fries
- Eggplant, roasted
- Feta cheese
- Caramelized onions
- Roasted peppers
- Chicken breast, shaved or shredded
- The list goes on…………………………..
Can I make this dish VEGETARIAN?
Yes! To make this dish vegetarian you will simply need to make a vegetarian gravy and keep all the toppings veggies! I’ve personally not tried it, but if you do, or have a fabulous vegetarian gravy recipe, please comment below!
I hope you all LOVE this recipe for our families version of Canadian Poutine! If you love this recipe, I’d be ever so grateful if you rate it and leave a comment below. Or take a pic, upload it to Instagram and tag @Turmeric_Me_Crazy. If you have questions, please contact me. Please subscribe to keep up to date with my latest recipes.
Thanks for popping by!
- Fry Cutter (optional but improves fry shape and even cooking)
- 10 Potatoes Medium Red or your favourite type
- 1 Tbsp White Vinegar
- 1 Tbsp Olive Oil I use extra virgin
- 2 cloves Garlic minced
- ¾ cup Gravy, warmed see note in blog post
- ½ cup Cheese Aged Cheddar – cut 1/2 inch cubes
- 3 Green Onions chopped
- 3-4 slices Beef or Pork Bacon
- 1 Red Thai Chilli Pepper chopped and seeds removed for milder
- 1 bunch Pea Shoots or other greens
- CUT potatoes into equal strips using a fry cutter if available.
- SOAK cut potatoes in warm water and vinegar for min 30 mins, or all day.
- DRAIN & DRY the cut fries and place on a parchment lined baking tray.
- DRIZZLE fries with olive oil & TOSS with minced garlic & pepper if desired.
- COVER with aluminum foil.
- BAKE fries for 10 minutes at 450°F COVERED, then UNCOVER & bake for an additional 10 mins.
- FLIP the fries and continue to bake for 10-15 mins or until desired crispiness.
- Remove fries from the oven and TRANSFER to an oven safe skillet, like a cast iron pan.
- SPRINKLE cheese cubes & red thai chillies evenly onto baked fries, then pop them back in the oven to melt the cheese (about 5 mins).
- Once cheese is melted, remove pan from the oven and DRIZZLE warmed gravy on top.
- TOP with your favourite Poutine toppings and enjoy!
- 1 15lb Turkey fresh or fully thawed
- 1 ½ cups Dijon Mustard
- ¾ cup Tamari (gluten free or Coconut Aminos) Coconut Aminos for soy free
- 5 Lemons fresh, juiced
- 3 cloves Garlic pressed & finely chopped
STUFF INSIDE THE TURKEY
- 2 Lemons quartered, stuff inside turkey
- 1 Onion quartered, stuff inside turkey
- 4 cloves Garlic pressed, stuff inside turkey
- 1 large bunch Fresh Poultry Herbs stuff 1/2 inside turkey, other 1/2 in pan
POUR OVER TURKEY @ BASTING TIME
- 3 cups Orangic Chicken Broth
- 4-5 cups Organic Chicken Broth
- ¼ cup Arrowroot Powder
- ¼ cup Dry Sherry (optional)
- Freshly Ground Pepper (to taste)
- Pan Juices from Roasted Turkey
- Prep turkey by cleaning out insides & rinsing well. Pat dry with paper towel. Tie legs together, & place in large roasting pan.
- Pour marinade over turkey, add 1 cup of chicken broth to bottom of roasting pan, cover with foil & bake in preheated oven at 350°F (177°C) for 2 hours. (use convection roast if you have this setting on your oven).1 15lb Turkey, 1 1/2 cups Dijon Mustard, 3/4 cup Tamari (gluten free or Coconut Aminos), 5 Lemons, 2 Lemons, 1 Onion, 4 cloves Garlic, 1 large bunch Fresh Poultry Herbs
- After 2 hours, add hot chicken broth to pan & stir, then baste turkey. Cover & baste every 30 mins until turkey reaches 185°F internal temperature (3-4 hours). Uncover for last 30 mins to brown.3 cups Orangic Chicken Broth
- Remove from heat & let rest for at least 30 mins.
- While turkey is resting, take pan juices from cooked turkey, skim fat, add 2 cups of chicken broth, stir, then strain into a pot. Whisk in sherry if desired. Bring to a slow boil.4-5 cups Organic Chicken Broth, 1/4 cup Dry Sherry
- Make a slurry with 2 Tbps arrowroot starch & 1/4 cup cold chicken broth (whisk until lumps gone then, add to pot & whisk together.1/4 cup Arrowroot Powder, 4-5 cups Organic Chicken Broth
- Slowly increase heat to a low boil, and continue adding slurry to pot until reach desired consistency. You don't have to use all of the chicken broth. Use as much as you need to reach your desired consistency & amount of gravy! Remember make extra for POUTINE!
- Whisk in freshly ground pepper (optional).Freshly Ground Pepper
- I use a MEATER that allows me to roast my turkey to perfection easily! I highly recommend it!
- If you have Convection Roast on your oven, use this setting as it cooks the turkey perfectly & faster too! Just make sure to watch the temperature! I find it cooks so much faster that I will baste every 15 mins after the 1st 2 hours as it will be close to ready!