Turkey Tourtiere (Turkey Meat Pie)
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!
Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 100 minutes
Total Time: 110 minutes
Yield: 8 1x
1x 2x 3x Ingredients
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
1/2 teaspoon powdered cinnamon
1/2 teaspoon all spice
1 box Pie crust mix ( 11oz)
1 egg salt and pepper
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.
You can keep leftovers of this Turkey Tourtiere meat pie in the fridge for 3-5 days.
Keywords: Main, Thanksgiving, Christmas, Tarte