Thanksgiving Poutine Exists, And This Is How To Make It
Step 1: Make a big pile of Thanksgiving food. Step 2: Add cheese curds.
This is chef Eli Sussman. He is the genius behind Thanksgiving poutine.
Here's what the chef brought to make Thanksgiving poutine from scratch:
If you're making this poutine with Thanksgiving leftovers, just reheat four servings of the following, and SKIP TO STEP 4:
1. Roasted potatoes OR french fries*
2. Stuffing
3. Turkey, cut in bite-sized pieces
4. Gravy
Then have some of the following on hand:
5. Cheese curds
6. Parsley (very very optional) on hand.
*Yes, you can use frozen fries! Just cook them according to the package directions.
STEP 1: ROAST THE POTATOES
Preheat the oven to 425°F. Rinse and dry the fingerling potatoes, then slice them in half, lengthwise. If any are super long, cut them in half crosswise, too.
Put the fingerlings in a bowl and drizzle with about three tablespoons of oil, then season with salt and pepper.
Toss everything together to evenly coat the potatoes, then spread them out on a large rimmed baking sheet, and roast for about 30 minutes.
The potatoes are done when they're fork-tender and golden brown. As they roast, start preparing the stuffing.
STEP 2: MAKE THE CHALLAH STUFFING
Peel the carrots and parsnips.
Cut the carrots into short sticks, about 1/2-inch thick and 2-inches long.
Do the same with the parsnips, then put everything in a large mixing bowl. Save yourself some dishwashing and use the same bowl you used to season the potatoes
Drizzle with 2 tablespoons of oil, then season with kosher salt and freshly ground pepper, then toss everything together in the bowl (like a boss).
Spread your veg out on another large, rimmed baking sheet, and put them in the oven with the potatoes. Roast until the vegetables are soft and lightly browned, 20-25 minutes.
Thinly slice 6 stalks of celery.
Tear your challah into pieces. You don't have to be exact, but each piece should be about 2 x 2 inches.
Heat 4 tablespoons (1/4 cup) olive oil in a large skillet over medium heat, then lay the challah pieces torn side-down in the skillet.
Don't touch the challah for about 3 minutes, to let the underside crisp and brown slightly. Then, add 4 tablespoons of butter, stir the challah, and let the butter melt.
Add the sliced celery, and stir everything again.
Pick the leaves off of 4 sprigs of rosemary and 4 sprigs of thyme, then finely chop the herbs.
By now, your vegetables might be done. They're ready when they're soft and slightly browned.
Add the cooked carrot and parsnips to the stuffing in the skillet, along with the chopped herbs.
Add a cup of low sodium chicken broth.
Stir everything together so that the challah absorbs the chicken stock, then press the stuffing into the pan and cook over low heat for 5-8 minutes, until the bottom is crispy and the edges are lightly browned.
STEP 3: HEAT THE TURKEY AND GRAVY
Cut or tear 8 ounces of turkey into bite-sized pieces.
Heat a tablespoon of olive oil in a large skillet over medium heat, then add the turkey and cook, stirring constantly, until the turkey is warm and slightly crisp, about 2 minutes.
Heat a cup of turkey gravy in the microwave or on the stove, until it's piping hot.
STEP 4: ASSEMBLE THE POUTINE!
This poutine (generously) serves 4, so you can make individual plates or one big serving platter.
First, make a pile of potatoes.
Next, add a huge scoop of challah stuffing.
Sprinkle on some of the turkey.
Add a generous smattering of cheese curds.
Smother with gravy.
Add some chopped parsley for color, if you want.
Mile End's Thanksgiving Poutine
Recipe by Eli Sussman
Serves 4
INGREDIENTS
For the potatoes:
1 lb fingerling potatoes, halved lengthwise
3 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper
For the challah stuffing:
3 medium carrots, peeled and cut in 2-inch matchsticks
3 medium parsnips, peeled and cut in 2-inch matchsticks
1/3 cup olive oil, divided
kosher salt and freshly ground pepper
1/2-pound loaf challah bread, (you'll probably have to use half a 1-pound loaf), torn in 2-inch pieces
1/4 cup (1/2 stick) unsalted butter, cut in 1/2-inch cubes
6 stalks celery, thinly sliced
4 sprigs rosemary, leaves picked and finely chopped
4 sprigs thyme, leaves picked and finely chopped
1 cup low-sodium chicken broth
For the assembly:
4 ounces cheese curds
8 ounces smoked turkey*, sliced into bite-sized pieces and reheated
1 cup leftover turkey gravy , reheated
chopped parsley, for garnish
*Mile End's smoked turkey was really delicious in this poutine, but any leftover turkey will work
PREPARATION
For the potatoes:
1. Preheat the oven to 425°F and line a large, rimmed baking sheet with foil or parchment paper.
2. In a large mixing bowl, drizzle the halved fingerling potatoes with the olive oil and season generously with salt and pepper. Toss everything together so that the potatoes are evenly coated, then spread the potatoes out over the baking sheet and roast until they are soft and browned, 25-30 minutes. Meanwhile, prepare the challah stuffing.
For the challah stuffing:
1. Line second large, rimmed baking sheet with foil or parchment.
2. In the same large mixing bowl you used to season the potatoes, combine the cut carrots, cut parsnips, and 2 tablespoons of olive oil. Season generously with salt and pepper, toss everything together so that the carrots and parsnips are evenly coated, then spread the vegetables out over the baking sheet. Roast in the 425°F oven with the potatoes until they are soft and starting to brown, 20-25 minutes.
3.Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat. Add the torn pieces of challah to the skillet and let the underside of the challah toast for about 3 minutes, until it's crispy. Add the cubed butter and stir everything together to melt the butter and coat the challah. Add the sliced celery and stir again to combine. Turn the heat to low and let the underside of the stuffing continue to toast while you wait for the vegetables to finish roasting, about 10 minutes.
4. When the carrots and parsnips are roasted, take them out of the oven and immediately add them to the challah in the skillet, along with the chopped rosemary and thyme and the chicken broth. Season generously with salt and pepper, then stir everything together so that the challah absorbs the chicken broth. Press the stuffing lightly into the skillet and let it cook over medium-low heat until it's moist but not soggy and the underside and edges are browned, about 5 minutes.
For the assembly:
1. Reheat the turkey and gravy, either on the stovetop or in the microwave.
2. To assemble the poutine, either use 4 small plates for individual servings or one large serving plate. First, pile the potatoes on the plate, then scoop the stuffing on top of the potatoes. Sprinkle on the warm turkey, then the cheese curds,then drizzle everything with the warm gravy. Add the chopped parsley for some color, if you want.
For more (sometimes weird, always awesome) recipes like this one, check the Sussman brothers' The Best Cookbook Ever and This Is A Cookbook.