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!
- Prep time
- 10 min
- Cook time
- 1 hr 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 350ºF.
- 2
Bring water to a boil. Add potatoes and boil for about 8 minutes, until they are tender. Strain and set aside.
- 3
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.
- 4
Add ground turkey and water. Break apart the meat and cook until cooked through (about 7 minutes).
- 5
Add potatoes to the pan and mash as you are mixing them in.
- 6
Add cloves, cinnamon and all spice and mix well.
- 7
Add about 2 tsp kosher salt and mix well.
- 8
Lower heat to low, cover and cook for 30 minutes. Check on the mixture, stirring every 10 minutes.
- 9
Make your pie dough following the instructions on the package.
- 10
Add ground turkey mix to the the pan with the dough, filling it to the top.
- 11
Cover the pie with remaining dough and close by pressing edges together.
- 12
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.
- 13
Serve hot with gravy and freshly ground black pepper.