Poutine made its first appearance in the 1950’s in Quebec. Simply, it was potatoes, white cheese curds and gravy. Today, there are many creative variations available.

  This gravy is rich in flavour and Gluten Free. The color will depend on how the turkey cooks in your oven. A secret from friend Frances, is to baste the turkey with ¼ cup port during the last hour of cooking. Regardless of the…