Breakfast Poutine

1. Melt butter in large, nonstick skillet over medium-high heat. Add mushrooms; saute 4 minutes or until softened; keep warm.

2. In a large saucepan over medium heat, heat bacon drippings. Whisk in flour; cook slowly until golden brown, stirring often; remove from heat. Whisk in milk and cream and return to medium heat. Stir constantly until thickened; season with pepper and salt. Cover and keep warm.

3. In large saute pan, cook turkey sausage until brown and crisp, breaking into small pieces as it cooks. Set aside and keep warm.

4. Per serving, fry 5 ounces frozen french fries; drain well. In small nonstick skillet, scramble 2 eggs until soft; keep warm.

5. Place hot fries in shallow bowl. Distribute 1 1/2 oz. sauteed mushrooms, 1 1/2 oz. cheese curds and 1/4 cup crumbled turkey sausage on top. Bake in hot oven for 1 minute to soften cheese.

6. Remove from oven and top with scrambled eggs and 1/3 cup pepper cream gravy.