Thanksgiving Leftovers Poutine with Sweet Potato Fries
Sweet potato poutine is a creative way to use Thanksgiving leftovers and store-bought fries. I even add stuffing to make this poutine recipe more delicious.
Servings: 4 to 6
Calories: 452kcal
Ingredients
- 1 15 oz bag frozen sweet potato fries
- 1½ cups prepared bread stuffing (use leftovers or make it from a mix)
- 2 cups turkey gravy
- 1½ cups (8 oz) diced or shredded cooked turkey
- 1 cup (4 oz) cheese curds
- 1 cup cranberry sauce or cranberry jelly
- Chopped fresh herbs such as parsley or sage
Instructions
- Heat oven to 400ºF.
- Heat the turkey gravy in a saucepan. Add the diced turkey to heat through and keep warm while the fries cook.
- Spread sweet potato fries on a metal cooling rack set over a baking sheet. Bake until heated through and just starting to crisp, about 12 minutes.
- Remove fries from the oven and add bits of bread stuffing to the rack along with the fries. Return to the oven and bake until hot and crisped, 5 to 7 minutes more.
- Immediately layer fries, stuffing, and cheese curds in a serving dish or on plates, allowing the cheese curds to melt with the hot fries.
- Strain turkey from gravy using a slotted spoon and add to the poutine. Serve with extra gravy drizzled on top, cranberry sauce, and herbs.
Notes
Use an air fryer:
Make this recipe by cooking the fries and stuffing in an airfryer. The setting should be at 400ºF to 425ºF.
Variations:
Swap sweet potato fries for regular fries or home fries.
Use shredded cheddar cheese or diced fresh mozzarella in place of the cheese curds.
Nutrition
Calories: 452kcal | Carbohydrates: 50g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 1145mg | Potassium: 157mg | Fiber: 3g | Sugar: 30g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 1mg
