French Canadian Meat Pie, or “tourtière ” is a traditional dish passed down in my family, served on Christmas Eve and other special occasion. This is Mémé’s “good times” version because it uses potatoes rather than just crackers.
This is my version as I have substituted local ground turkey and sausage for the usual beef and pork, but if you eat red meat, you may use it here; there are many options for locally raised, sustainable meats. Of course, when my grandmother made a French Canadian meat pie, she used the most sustainable meat possible, that which was raised on her own farm and fed with grain they grew.
I’ve also made it with ground soy protein (Gimme Lean) and it tastes pretty much the same! In fact, one meat-eater grabbing seconds didn’t realize he had served himself from the vegetarian pie, and I didn’t tell!
This makes two bountiful pies, and they freeze well.
- One large white onion, diced
- 2 ribs celery, minced
- 1 tbsp. duck fat or olive oil
- 2 pounds ground Vermont turkey
- 1 ½ pounds fresh Vermont pork sausage, removed from casings
- 1 tbsp. poultry seasoning
- 1 tsp. dried sage, or 2 tbsp. fresh, minced
- 1 tsp. each ground cinnamon and ginger
- 1/2 tsp. ground cloves
- 1 tsp. hot Hungarian paprika (my addition!)
- Salt and pepper to taste
- 1 large bay leaf
- Chicken stock or water to almost cover, about two cups
- One sleeve Ritz or butter crackers smashed into crumbs
- 2 cups diced potatoes, partially cooked but still a bit firm
- 2 double pie crust recipes (total four crusts)
- Egg wash
Saute the onion and celery in the duck fat in a large pan. Add the ground turkey, sausage, spices, and enough stock to just cover with bits poking their heads up. You can also use just plain water here, that’s what my grandmother used, but I think the stock adds a little more flavor.
This is the strange part, but necessary, the meat must be boiled: bring to a boil, cover, reduce, and slow cook on low heat, covered, about an hour, stirring now and then. (Note: if using soy alternative, only boil for about 15 minutes or so). The house will smell like Christmas Eve!
Remove the lid, stir, and remove some of the fat and liquid that has accumulated. Add crackers and potatoes. Stir well, and spoon back a little of the liquid if need be. The mixture should be very soft and moist, but with no visible pools of liquid.
Cool the mixture. When cool, pour into two prepared bottom crusts and make smooth. Add the top crusts, and always a little pastry decoration. This is, after all, holiday food, so it should look as pretty as it tastes. I like to decorate with little leaves made from the pastry trimmings.
Brush all with an egg wash made of an exquisite organic egg and a little cold water and bake at 350 degrees for about 45 to 50 minutes. It should be golden brown! Check when the house starts to smell really good. It will let you know.
Let set at least 20 minutes before cutting, a half hour is better. Traditionally, this was served with a brown gravy, but I like it much better with a mushroom gravy on the side.