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Easy prep

Holiday-Spiced Turkey Poutine

with Roasted Sweet Potato Fries & Cranberry Gravy

Cooking time

25 minutes

Servings

2/4

Calories

990 /serving

We never met a poutine we didn’t like—but we’re officially kicking off a happy holiday season thanks to this poutine platter that piles high all that we love about turkey dinner! Sweet potato fries are the base here, while spiced ground turkey soaks up our savoury Thyme For Turkey spice blend and a quick-make cranberry gravy with hints of maple syrup. Squeaky cheese curds inspire the final twinkle in our eye, while a side salad keeps things wholesome.

We will send you:

  • 285g Ground turkey
  • 450g Sweet potatoes
  • 90g Baby lettuce
  • 100g Julienned carrots
  • 15ml Apple cider vinegar
  • 15ml Maple syrup
  • 12g Beef demi-glace
  • 90g Cranberries
  • 10g All-purpose flour
  • 100g Cheese curds
  • 7.5g Thyme for Turkey spice blend (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pan
Sheet pan
Olive oil
Oil
1 or 2 tbsp Butter
Parchment paper
Salt & pepper
Total Fat
60 g
Saturated Fat
20 g
Sodium
1340 mg
Total Carbs
73 g
Sugars
20 g
Protein
43 g
Fibres
11 g
Preparation
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Roast the sweet potato fries
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch fries. On a lined sheet pan, toss the sweet potato fries with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, stirring halfway through, until browned and tender when pierced with a fork.
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Cook the turkey
While the sweet potato fries roast, in a medium pan, heat a drizzle of oil on medium-high. Add the ground turkey* to the pan and season with the remaining spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the salad
While the turkey cooks, in a large bowl, combine the apple cider vinegar with 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the baby lettuce and carrots; toss to combine.
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Make the cranberry gravy
In the reserved pan of fond, melt 1 tbsp butter (double for 4 portions) on medium. Add the flour, whisking constantly, until a paste forms. Add the demi-glace, maple syrup, cranberries and ¾ cup water (double for 4 portions). Bring to a simmer and cook, scraping up any fond from the bottom of the pan, 3 to 4 minutes, until the gravy has thickened. If the gravy seems too thick, add water, 1 tbsp at a time, until you acheive your desired consistency. Season with S&P to taste.
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Plate your dish
Divide the sweet potato fries between your plates. Top with the turkey, gravy and cheese curds. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.