Turkey Poutine

Prep Time: 10 Minutes
Grill Time: 30 to 40 Minutes
Total Time: 50 Minutes

Ingredients

• 24 baby potatoes, sliced into wedges
• 3 tbsp. oil
• salt to taste
• 1 tsp. garlic powder
• 1 pkg cheese curds
• 4 ounces of leftover turkey
• 1 cup of turkey gravy

Method

1. Preheat your grill to 375 to 400°F. Prepare for indirect grilling.
2. Wash the potatoes and slice them into wedges. Toss them with 2 tbsp. of oil. Cover a baking sheet with foil and coat the foil with the remaining oil.
3. Place the potatoes in a single layer on the baking sheet, sprinkle with the garlic powder and satlt to taste. Bake the potatoes over indirect heat for 15 minutes. Flip them over and bake an additional 15 to 25 minutes, until they're nice and crispy.
4. While the potatoes are baking, make the gravy (if you don't have any leftover) and shred the turkey.
5. Add the shredded turkey to the potatoes during the last 10 minutes of cooking, so it gets nice and warm. Once the potatoes are baked and the turkey warm, remove them from the baking tray to a serving platter. Top with cheese curds and loads of turkey gravy.
6. That's one delicious way to use up those leftovers.