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Holiday Leftovers Poutine: A decadent answer to 'what should we do with the rest of the turkey dinner'

We’re making a little extra for dinner to ensure we have enough left over for this masterpiece.

We’re making a little extra for dinner to ensure we have enough left over for this masterpiece

Holiday Leftovers Poutine: A decadent answer to 'what should we do with the rest of the turkey dinner'

CBC Life

2 months agoVideo
1:45
We’re making a little extra for dinner to ensure we have enough left over for this masterpiece. 1:45

We’ve always been pretty enamoured with turkey dinner leftovers, but then along comes a poutine that puts them all together in a fun and over-the-top way. There’s a place for allll the fixings in this Holiday Leftovers Poutine — even the rest of that bottle of red. It takes all the heavy-hitters from your initial feast and spins them into an extravagant take on a favourite late-night snack, swapping out fries for mashed potato croquettes and curds for brie. Check out the video above then scroll down for the full recipe. The leftover turkey sandwich has met its match.

Holiday Leftovers Poutine

Use leftover mashed potatoes, gravy and cranberry sauce from the big feast. If you opted for roasted potatoes and don’t have any mashed to use up, you can throw some together by boiling 5 medium Yukon Gold potatoes, peeled and halved, in salted water for about 20 minutes or until tender. Then mash them with a splash of milk and a big pat of butter, and season them with salt and pepper. Let them cool to room temperature before using.

Ingredients

Mashed Potato “Croquette” Fries:

  • 2 eggs, divided
  • 1 cup leftover mashed potatoes
  • 1 cup bread crumbs (approx.), divided
  • 1 tbsp all-purpose four
  • Salt and pepper, to taste
  • Canola oil, for shallow frying
  • 12 to 16 sage leaves, for garnishing (optional)

Red Wine Gravy:

  • ¾ cup dry red wine
  • 2 tbsp cranberry sauce
  • ½ cup turkey gravy
  • Salt and pepper, to taste

Assembly:

  • 1 cup leftover chopped roasted turkey
  • 1 cup leftover stuffing
  • 1 cup leftover mashed sweet potatoes
  • 1 cup leftover veggies, such as green beans, brussels sprouts or peas
  • 3 to 4 oz Brie, cut into pieces
  • ½ cup cranberry sauce

Preparation

Mashed Potato “Croquette” Fries: 

Separate 1 egg; add egg white to a small bowl and reserve for shaping croquettes. Mix together mashed potatoes, 1 egg yolk, 2 tbsp bread crumbs, flour, salt and pepper. If mixture is too soft, add 1 tbsp more bread crumbs to help absorb the extra moisture. Do not overwork. The more you work the mixture, the stickier it becomes.

Scoop a heaping tablespoon of the mixture and roll into 4- to 5-inch logs in the palm of your hand. Dab your fingers and palms with a touch of egg white if mashed potato mixture is sticking to your hands too much. Place on parchment paper-lined baking tray. Note: Alternatively, you can shape croquettes into patties or “tater tot” shaped cylinders.

In a shallow dish, whisk remaining 1 egg and place remaining bread crumbs in another shallow dish. Dip potato logs first in beaten egg and then roll and coat in bread crumbs, placing on clean parchment paper-lined baking sheet.

In batches, heat high-sided skillet set over medium heat to come about 1 inch up the sides of the pan.

Shallow fry in hot oil, turning until golden brown all over, about 2 to 3 minutes. Transfer to paper towel-lined tray. Fry sage leaves in hot oil until they start to crisp, about 30 to 60 seconds; drain on paper towel and reserve for garnish if using.

Red Wine Gravy: 

Bring red wine to a boil. Cook until reduced to about ½ cup, about 5 to 8 minutes. Stir in 2 tbsp of cranberry sauce; bring back to a boil and cook until slightly thickened; about 2 to 3 minutes. Stir in gravy and bring to a simmer. Cook until thickened and flavours marry, about 5 minutes. Season with salt and pepper. If gravy is too thick, thin it with chicken broth. If too thin, continue to simmer until thickened. Strain and keep warm.

Assembly: 

Reheat turkey, stuffing, mashed sweet potatoes and veggies.

Spread sweet potato puree on plate, top with hot mashed potato croquette fries, turkey stuffing and veggies. Top with Brie, and cranberry sauce. Drizzle with hot gravy and garnish with fried sage if using. 

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