Turkey Tourtiere

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- BAKED -

Christmas eve turkey tourtiere

- November 26th, 2020 -

If you are not from Canada, or even if you are, you probably are unfamiliar with what will become your most heart warming comfort food for Christmas' to come.

Allow me to introduce you to: Tourtiere.

This comfort food is a traditional French Canadian Christmas Eve pie. It's to make it from a combination of pork and beef, and traditionally with carrier pigeon. But to offer a heart healthy alternative I offer my version of this wonderful winter dish, with no pork just turkey. However, if you like pork go ahead and use half pork and half turkey!

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Author: Tamara Green

If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.

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This pie is best suited for the cold seasons because it's loaded with what are termed warming spices. Warming spices are those spices which actually do warm your blood. Here are some examples of warming spices: ginger, nutmeg, cinnamon, cardamon, allspice. I offer my humble alternate definition of warming spices: heart warming spices; i.e. those spices which a reminiscent of what mother used to make on a cold day (e.g. applesauce cake, gingerbread, and pumpkin pie)!

Between heart healthy festive turkey and heart warming spices this is a sure crowd pleaser.

The wonderful array of flavours all coalesce in this warming dish. The ingredients are many but the taste is divinely simple, and in fact the recipe is quite easy to compile.

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Tourtière, also called pâté à viande, a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France. The ground or chopped filling usually includes pork and is sometimes mixed with other meats, including local game, such as rabbit, pheasant, or moose. It is famously served as part of réveillon, a traditional feast enjoyed by Catholic Québécois after midnight Mass on Christmas Eve. Tourtière can be a shallow pie that is filled with pork or other meats or a many-layered pie that is filled with cubed meats and vegetables, which is the way the dish is prepared along the shores of the Saguenay and Lac Saint Jean. (Acadians living in the Maritimes call their version of tourtière by its common name, pâté à viande.) - Encycopedia Brittanica

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Anyway enough of my chitter-chatter go ahead try the recipe for yourself, and please when you get a minute let me know what you think of it in the comments below!

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in this recipe

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GF TURKEY TOURTIERE RECIPE

#glutenfree #Christmasevetraditions #FrenchCanadian

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ingredients

1 recipe  good ‘n flakey pie dough (see previous post)

filling
1 medium  potato, cooked and mashed
900 grams  ground turkey
1 large     onion, finely diced
6 cloves  garlic, minced
2 ribs  celery, finely diced
1/2 litre     good turkey broth
10 millilitres/2 tsp  sage, ground
2 grams/1 tsp  cinnamon, ground
2 grams/1 tsp      nutmeg, ground
1 gram/1/2 tsp     cloves, ground
1 sprig     fresh thyme leaves, finely chopped
50 grams  lightly packed, fresh gluten-free bread crumbs
to taste kosher salt and ground black peppercorn

egg wash
1 large     egg, lightly beaten

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method

1. Preheat an oven to 205°C (400°F). Roll the pastry dough into two equal-sized circles to fit a 23 centimetre (nine inch) pie pan. Line the bottom of the pie pan with one circle and set aside the prepared pie pan and remaining pastry for later.

2. Using a large skillet, heat the oil over medium-high heat and sauté the turkey, onion, garlic and celery until the vegetables are tender and the meat is mostly cooked.

3. Add the turkey gravy, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.

4. Remove the skillet from the heat and stir the mashed potatoes and dry breadcrumbs into the mixture. Adjust seasoning with salt and pepper. Allow the meat filling to cool. Spoon the filling into the prepared pie pan. Brush the rim of the pie with egg wash. Top with the remaining pastry dough. Crimp the dough shut, flute the edges, brush the top lightly the egg wash. Cut vents in the top, and bake the pie for 15 minutes. Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.