Turn Thanksgiving leftovers like turkey and veggies into a savory, starchy poutine (fries topped with cheese curds and gravy!)


Credit: Photography by Paola + Murray

Recipe Summary test

1 hr
8 to 10


Ingredient Checklist


Instructions Checklist
  • In a 2-cup liquid measuring cup, add the demi-glace and enough water to measure 2 cups. In a small saucepan, simmer the demi-glace, bay leaves, and vinegar over medium-high heat, stirring, until the demi-glace dissolves and the gravy thickens slightly, 2 to 3 minutes.

  • Remove the gravy from heat. Add the butter. Whisk until the gravy is smooth. (It will be thin and pourable.) Stir in the green peppercorns; season with salt. Remove the bay leaves. Stir in the peas. Cover the gravy and keep warm.

  • Set wire racks in 2 rimmed baking sheets. Pour 3 inches of oil into a large pot. Heat the oil over medium-high until a deep-fry thermometer registers 275°. Working in batches, fry the potatoes just until tender, about 6 minutes per batch. Using a slotted spoon, transfer the fries to the racks and let cool.

  • Increase the oil temperature to 350°. Working in batches, cook the fries until deep golden brown, 3 to 4 minutes per batch. Transfer to paper towels to drain. Season the fries with salt.

  • Pour some of the gravy into a large shallow dish. Top with half the fries, half the cheese curds, half the leftovers, and more gravy. Repeat the layers. Top with chives. Serve immediately.