Description
This Turkey Tourtiere (meat pie) recipe is a spin on a French Canadian classic. I’m using turkey instead of pork to make this dish lighter. Perfect for Thanksgiving, it’s my favorite winter comfort food!
Ingredients
Scale
- 1 pound ground turkey
- 1 large potato (peeled and cut into chunks)
- 3 stalks celery
- 1 medium onion (peeled and finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- 1/2 cup water
- 5 cloves
- 1/2 teaspoon powdered cinnamon
- 1/2 teaspoon all spice
- 1 box Pie crust mix (11oz)
- 1 egg
- salt and pepper
Instructions
- Preheat oven to 350ºF.
- Bring water to a boil. Add potatoes and boil for about 8 minutes, until they are tender. Strain and set aside.
- Using a deep pan or a large pot over high heat, add oil, garlic, onions and celery. Cook for 5 minutes, until onions and celery are tender.
- Add ground turkey and water. Break apart the meat and cook until cooked through (about 7 minutes).
- Add potatoes to the pan and mash as you are mixing them in.
- Add cloves, cinnamon and all spice and mix well.
- Add about 2 tsp kosher salt and mix well.
- Lower heat to low, cover and cook for 30 minutes. Check on the mixture, stirring every 10 minutes.
- Make your pie dough following the instructions on the package.
- Add ground turkey mix to the the pan with the dough, filling it to the top.
- Cover the pie with remaining dough and close by pressing edges together.
- Put on a sheet tray and bake for 50 minutes. Take the pie out halfway through the cooking process and brush egg on top. This will give the pie a nice golden brown color.
- Serve hot with gravy and freshly ground black pepper.
Notes
You can keep leftovers of this Turkey Tourtiere meat pie in the fridge for 3-5 days.
Nutrition
- Serving Size:
- Calories: 473
- Sugar: 1.8 g
- Sodium: 359.7 mg
- Fat: 21.2 g
- Saturated Fat: 5 g
- Carbohydrates: 53.4 g
- Fiber: 2.7 g
- Protein: 20.6 g
- Cholesterol: 62.4 mg
