TURKEY POUTINE WITH SWEET POTATO FRIES

Turkey and sweet taters add nutrish-ish elements in this nod to Canada.

Makes 4 servings

Total time: 30 minutes

10

3

2

1

3

2

2

2

1

2

oz. frozen sweet potato fries strips thick-sliced bacon, diced cups button mushrooms, quartered cup diced onions cups chopped cooked turkey (12 oz.)

Tbsp. all-purpose flour cups low-sodium chicken broth or turkey stock

Tbsp. ketchup

Tbsp. Worcestershire sauce Salt and black pepper to taste cups white Cheddar cheese curds (8 oz.)

Preheat oven to 450°. Coat a baking sheet with nonstick spray. Arrange fries in a single layer on prepared baking sheet; bake until crisp, 15–20 minutes.

Meanwhile, cook bacon in a sauté pan until crisp; transfer to a paper-towel-lined plate, then drain and reserve drippings.

Heat 1 Tbsp. drippings in same pan over medium-high; add mushrooms and sauté until start to brown, 3 minutes. Add onions; sauté until softened, 3 minutes. Add remaining drippings to pan.

Stir in turkey, then stir in flour until turkey coated. Slowly whisk in broth until thickened,

5–7 minutes. Whisk in ketchup and Worcestershire; season gravy with salt and pepper.

Serve gravy over sweet potato fries; top with cheese curds and bacon.

Per serving: 638 cal; 32g total fat (15g sat);

150mg chol; 1420mg sodium; 31g carb (4g fiber,

14g total sugars); 54g protein