Hot Turkey Poutine

   

If you were to ask any Canadian what one of their favorite indulgent dishes is . . .  and hands down . . .  you are sure to come up with more than one answer of Poutine!  Poutine, that Canadian dish of hot chips (french fries) topped with squeaky cheese curds, and hot gravy . . . the chips and the gravy melting the cheese so that every forkful is a mix of oozy gravy, hot chip goodness!    Another favorite diner meal would be the Hot Turkey Sandwich.   I know I ate a fair few of these in my lifetime!   Canadians love to embrace turkey any way they can get it and a hot sandwich with two slices of bread layered with hot turkey and slathered in gravy, and served along french fries, peas and carrots and a pot of homemade coleslaw are up there on the list of favourites as well!  This tasty dish today combines two of those favorite indulgences into something you are going to find yourself asking . . . now, why didn't "I" think of that!  DOH!  Don't worry about it, I've done all the thinking for you.  What you have here is hot chips (french fries) . . . you can make your own from scratch, or you can use a good oven chip . . . topped with two scoops of poultry stuffing, and some chunks of roasted turkey . . . slathered in hot turkey gravy . . . and then doused with a combination of both cheddar and mozzarella cheeses.  What you have here is a bit of a wicked indulgence perhaps . . . but oh well . . . you don't really have to eat the whole thing do you???  Ok, I'll admit it . . .  it's pretty hard not to.   ☺  By the way, you have to make my stuffing with this . . . it's really the best, if I don't say so myself, and I know . . . I just did.  *Hot Turkey Poutine*Serves 4  Printable RecipeIt's your favorite sandwich, but it's not a sandwich.  It's poutine!  Chips, cheese, gravy, stuffing and turkey!  This is soooo good, I often just buy a small turkey breast roast to cook just so we can have it.  Why wait for Christmas and Thanksgiving!1 family sized bag of oven chips(I like the Aunt Bessies Gorgeous ones, because well,
they're gorgeous!)2 cups of leftover turkey, cut into chunksleftover turkey gravy (or from a turkey gravy mix)4 ounces grated cheddar cheese (about 1 cup)4 ounces grated mozzarella cheese (about 1 cupleftover stuffing(Or you can use my recipe, see next)Cook your oven chips according to package directions. Mix the cheeses together.  Heat your turkey, and your gravy.   I take the stuffing and I stick it into the oven with the chips for the last 10 minutes, then it is nice and hot.  Divide your chips amongst 4 hot plates.  Top each with a quantity of stuffing,  Scatter with the turkey chunks.  Spoon the hot gravy over all and scatter on the cheese.  The hot gravy will melt the cheese and everybody's happy!   Serve immediately, with or without cranberry sauce!  

*Poultry Stuffing*
Makes 12 servingsPrintable Recipe
This is delicious.  Don't balk at the ingredients.  They absolutely work.  Just open your mind and go with it.  This is the most delicious stuffing.   It freezes well.   I pack it into a loaf tin and chill.  I then dump it out, slice and then wrap each slice individually and freeze.  When we are ready to eat it, I just take out what I want and cook it (frozen) in some hot butter, browning it on both sides.  Delicious!  Alternately you can spoon it into a baking dish, cover and bake at 160*C/325*F/ gas mark 3 for about 25 minutes.
6 potatoes, peeled and cubed4 TBS butter2 slices white bread, crumbled1 medium onion, peeled and chopped1 TBS white sugar1 TBS soft light brown sugar1 TBS mild molasses1 tsp white vinegar1 tsp dried powdered sage1 TBS dried summer savory1/2 tsp salt1/4 tsp pepper
Cook your potatoes until soft in a pot of lightly salted water.  Drain well and mash along with the butter until smooth.   Add the crumbled bread to the mashed potatoes along with the onion, sugars, herbs, molasses, vinegar, salt and pepper.  Mix together well.   Pack into a buttered 9 by 5 inch loaf pan.  Cover and chill for several hours.   This can be frozen at this point.   When ready to serve, melt some butter in a pan.  Slice the dressing and lightly brown for about 5 minutes per side.   This blows stove top stuffing out of the water!  
  
Go on . . . make it, you know you really want to!