Quick Turkey 'Poutine'
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Quick Turkey 'Poutine'

Quick Turkey 'Poutine'

with Potato Coins and Apple Spinach Salad

Craving poutine? We've got you. This quick fix features crumbled turkey heaped on top of baked potato coins and squeaky curds, all smothered in a pan gravy. The fresh apple salad featuring a strawberry vinaigrette makes every bite pop with flavour!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Turkey

2 unit(s)

Russet Potato

½ tbsp

Seasoned Salt

(May contain Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Soy)

56 g

Baby Spinach

1 unit(s)

Gala Apple

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)

Strawberry Jam

1 unit(s)

Green Onion

1 unit(s)

Chicken Broth Concentrate

2 tbsp

Gravy Spice Blend

(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)

½ cup

Cheese Curds

(Contains Milk)

Not included in your delivery

¼ tsp


1 tbsp


¼ tsp


0.13 tsp


2.5 tbsp

Unsalted Butter*


Nutrition Values

Calories790 kcal
Fat40 g
Saturated Fat18 g
Carbohydrate71 g
Sugar19 g
Dietary Fiber6 g
Protein38 g
Cholesterol175 mg
Sodium1900 mg
Trans Fat1.5 g
Potassium1650 mg
Calcium400 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Measuring Cups


Roast potato coins
  • Cut potatoes into 1/4-inch rounds.
  • Add potatoes, 1 tsp seasoned salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tsp seasoned salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat.
  • Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the bottom and the middle of the oven, rotating sheets halfway through.)
Prep and start salad
  • Meanwhile, core, then cut apple into 1/2-inch pieces.
  • Thinly slice green onion.
  • Add strawberry jam, vinegar and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
  • Add apples, then toss to combine. Set aside.
Cook turkey
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.
  • Add turkey. Cook, breaking up turkey into smaller pieces, until turkey is cooked through and starts to brown, 5-6 min.**
  • Season with remaining seasoned salt and pepper.
  • Transfer turkey to a plate, then cover to keep warm.
Start gravy
  • Return the same pan to medium.
  • Add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.
  • Sprinkle Gravy Spice Blend over butter, then stir to combine, 30 sec.
  • Stir in broth concentrate, 3/4 cup water and 1/4 tsp sugar (dbl both for 4 ppl). Bring to a simmer.
Finish  gravy and salad
  • Simmer, stirring occasionally, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.
  • Meanwhile, add spinach to the bowl with apples, then toss to combine.
Finish and serve
  • Divide potato coins between bowls. Top with turkey and cheese curds.
  • Spoon gravy over top.
  • Sprinkle with green onions.
  • Serve apple spinach salad alongside.
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