The Day After Poutine

Directions

Poutine Gravy:

1.  In a medium saucepan over medium heat, melt your butter. Then add the flour whisking often until a nice dark golden brown roux forms, about 7-8 minutes.

2. Add the shallots and whisk about a minute.

3. Add Worcestershire sauce and keep whisking another 1-2 minutes.

4. Add both chicken and beef broths to your saucepan, then add pepper and continue to whisk until it comes to a boil.

5. Reduce the heat and simmer for about 15-20 minutes or until the sauce thickens.

6. Set aside and reheat if needed with the assembly of poutine.

Assembly:

1. Heat French fries as directed. Remember this is about quick and easy and this can be done while you prepare your gravy. If you chose to make your own fries, see chef’s notes below...

2. In a medium pan heat a bit of oil and butter over medium heat.

3. Add your bacon and brown until crispy, then add your shallots for 1-2 minutes.

4. Add vegetables and shredded turkey and sauté until warmed through and there is some color to your meat and veggies. Remove from heat and set aside.

5. In a large serving bowl or dutch oven, layer cooked french fries, then lightly salt them.

6. Add your meats and veggies evenly dispersed.

7. Layer gravy on top and toss them to coat them in the gravy.

8. Add your cheese curds and toss again with tongs.

9. Season again with salt and pepper if needed- Dollop with some home made cranberry sauce or serve it on the side.

10. Season again with salt and pepper if needed- Dollop with some home made cranberry sauce or serve it on the side.

11. Sprinkle with fresh chopped chives or parsley and serve hot.