This recipe is for all of those who have had to nurse a post-Thanksgiving hangover whether you drank your way through the “21 Questions” style interrogations about your life or simply had to keep up with your party-hard relatives! Chin up soldier, there’s a light at the end of the tunnel even if you can’t see straight yet. What is epic about the morning after is that we always end up with leftover turkey and gravy, which is why I conjured up an interesting combo that combines thanksgiving leftovers and the power of poutine in curing hangovers. I present you with a true Canadian Thanksgiving Brunch; the Thanksgiving Hangover Turkey Poutine! You won’t need a deep fryer or crazy cooking skills for this recipe, just the willpower to feed your rumbling belly.
It’s a quick fix of roasted smashed potatoes, reheated gravy and pulled turkey. And if you’re wondering what smashed potatoes are, boy are you in for a treat or what?! I first fell in love with roasted smashed potatoes when I binge-watched Jamie Oliver’s “Jamie’s Meals in Minutes”. The golden-crusted potatoes with herbs and butter quickly became a side dish for all sorts of meals I prepared. It only made sense that I would pair them with gravy and cheese curds when I got introduced to the glorious Canadian classic poutine. Just a quick side-note for those who don’t know me, I am in love with potatoes, as in, I would’ve been personally devastated beyond compare if I had been living in Ireland during the Great Famine!
So this time around, if you’re mom hands you a container of leftover turkey, ask for some gravy too. Because you will want to follow this recipe.
Thanksgiving Hangover Poutine Recipe
1 cup leftover turkey
½ cup St. Albert’s cheese curds
½ cup leftover gravy
1 small yellow onion
15 small potatoes (the tiny ones)
4 tbsp butter
Yes, the beauty of this recipe lies in the fact that you don’t have to roast the bird yourself or make any gravy because you totally just poached your mom’s! Unless you did or plan on doing so, in which case you are one brave soul and I commend you on your cooking efforts. Wash the small potatoes, put them in a pot of salted water and bring it to a boil. You want to cook the potatoes until you can easily insert a fork but without causing them to fall apart (that process takes about 15-20mins). Drain the potatoes, place them on a cutting board and using a fork slowly smash them enough to flatten each potato without it falling apart. Remember we are trying to maintain their shape. Place your smashed potatoes on a lined baking sheet, add a smear of butter on each potato and throw them in a preheated oven until they form a crispy golden crust. While your potatoes are roasting, make sure you pull the leftover turkey into strands and set it aside. Think pulled pork style! Next, you want to chop the onion in half and slice both halves thinly. In a sauteing pan, throw in a tbsp of butter and caramelize the onion. Add the turkey to the pan to heat it up. In a small saucepan, heat the gravy. If the gravy has solidified in the fridge, DO NO PANIC! A solid gravy is a solid gravy if you catch my drift. Once the potatoes are roasted, the gravy is heated and the turkey and onions are ready, it is time to assemble that beast. Grab the cheese curds and go to town on those layers. Your hangover turkey poutine is ready to be gobbled up! Get it?!
Okay so I took over the role of dad-joke teller because Don was too busy pretending to be hungover!
Don & Rawan