This week in the Pique, local chef Randy Jones from Mile One Eating House shares his “Holiday Leftover Turkey” Poutine recipe. We’ve posted a copy here, because it looks too darn good not to share.

Mile One Eating House’s Holiday Leftover Turkey Poutine

featuring Pemberton root vegetables

Ingredients:

4 Large Pemberton Yukon Gold Potatoes
1 Large Pemberton Golden Beet
4 Pieces Smoked Bacon, Sliced Thick
2 Cups Your Leftover Roasted Turkey Dark Meat (picked from the bone)
2 Cups Your Leftover Turkey Garvey
2 Cups Okanagan Cheese Curds
2 TBSP Butter
Fresh Rosemary
Salt & Pepper
Canola Oil

Method:

Cut potatoes into wedges no more then 1″ thick.
Coat wedges in canola oil, season with salt & pepper, and a few fresh rosemary needles/sprigs.
Roast wedges in oven at 350 degrees until slightly browned and tender.
Peel beets and follow same process as wedges, however no need for the rosemary and cut beets slightly smaller, approx 1/2″ thick.
Beets can be roasted on same pan as potatoes, however keep separate as the beets should cook faster.
Dice bacon into 1/4″ pieces, brown lightly in fry pan with 1 tbsp of butter.
Add turkey meat to fry pan and coat with bacon/butter mixture, gently warming turkey.
Warm gravy in a sauce pan, simmer for 1 minute, remove from heat and stir in 1 tbsp butter.
In oven friendly individual serving dish/bowl arrange 1 potato worth of wedges, and 1 quarter of your cheese curds. Place in oven until curds soften slightly.
Remove from oven, garnish each dish with roasted beets, warm turkey/bacon mixture, and ladle over a nice portion of your gravy.