Lou's Christmas TourtiereSubmitted by: LGAGNE47
IntroductionI changed a Canadian traditional Tourtiere by making it with Turkey instead of Port I changed a Canadian traditional Tourtiere by making it with Turkey instead of Port
1 Tbsp Canola Oil
1 Lb. Ground Turkey
1.5 Cup Vegetable Broth
1 Cup Chopped Onion
3 Cloves garlic, minced
1 Cup chopped celery
.5 tsp ground cinnamon
.5 tsp ground black pepper
.5 tsp dried savory
.25 tsp ground cloves
1 Cup fresh bread crumbs (about 1.5 slices bread)
.5 Cup chopped parsley
1 recipe pastry for a 9 inch double crust pie
1 egg (or .25 C egg substitute - egg beaters)
1 tsp water
2. Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
3. Roll out pastry to about 1/8 inch thickness, and fit into 9 inch pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
4. Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until golden brown. Allow to cool for about 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user LGAGNE2.
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This was amazing; I'm French Canadian and Tourtiere is a staple for us at Christmas. I was very skeptical when my husband said he was going to make this. I have to say, it was better then my mom's!!!! It was very moist. We added 1/2 cup of white wine. We are going to make this version at x-mas. - 12/4/11