- 1 pound fingerling potatoes, halved lengthwise
- 6 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 cup leftover stuffing, optional
- 1½ cups shredded roast turkey or chicken
- 1 cup leftover turkey or chicken gravy
- ¼ cup leftover cranberry sauce
- 4 ounces cheese curds
- Handful of fresh sage leaves
depending on whether this is a snack or dinner.
Traditionally, poutine requires no more than three ingredients: French fries, cheese curds and hot gravy, but feel free to improvise.
Heat oven to 425°. Line a rimmed baking sheet with foil or parchment paper. Place potatoes on baking sheet, drizzle with 3 tablespoons of the olive oil and season with salt and pepper. Toss well, making sure all of the potatoes are coated with oil and seasoning. Roast until golden brown and tender, about 30 minutes.
Meanwhile, heat stuffing (if using) and turkey separately, set aside and keep warm. Heat gravy in a small saucepan until hot.
Heat remaining 3 tablespoons olive oil in a small skillet over medium-high heat. Add sage leaves and fry until crisp, about 30 seconds. Transfer leaves to a paper towel to drain.
Heat broiler to high. Pile potatoes on an oven-proof plate, baking dish or skillet. Crumble stuffing over potatoes, then top with turkey and cheese curds. Broil until cheese is just starting to melt, about 2 minutes.
Drizzle with hot gravy, add a few dollops of cranberry sauce and scatter sage leaves over the top. Serve immediately.