This Turkey Tourtiere (meat pie) recipe is a healthy spin on a French Canadian classic. The turkey keeps it lean, but the taste is decadent and savory. Perfect for Thanksgiving – or a comfort food fix in the dead of winter!
Turkey tourtiere (meat pie)
When the weather gets cold and the days get shorter, nothing sounds better than hearty and comforting food. For some, it’s stews and soups and for me, it’s meat pie. French Canadian meat pie, or tourtiere (pronounced tour’-tyare) to be exact. It’s a family tradition and one of my favorite dishes of all time. Meat pie reminds me of home and makes me feel warm and cozy inside. Whenever the Northern winds batter my windows, I always find comfort in a big slice of tourtiere topped with hot gravy and a pinch of black pepper. A mishmash of savory ground meat, mashed potatoes, cloves, cinnamon and all spice. It’s fragrant, salty and hearty. It’s one of the best things I ever ate.
Making this meat pie isn’t complicated since I’m not making dough from scratch. I’m by no means a baker so anything that needs kneading scares me a little. Instead of taking the risk of creating something dense and chewy, I bought Betty Crocker’s pre-made pie crust mix . All I had to do was add water to the mix and get rolling! I also wanted a leaner, less fatty version of meat pie so I’m using ground turkey for this recipe. The result is just as good and moist as a classic tourtiere usually made with pork. How you serve it is up to you but I personally can’t do tourtiere without gravy, especially if it’s served with french fries and green peas. Drooling!
A perfect recipe for fall and winter celebrations, meat pie is a great addition to the dinner table. It’s festive and the spices are similar to the ones found in many Thanksgiving and Christmas recipes.
For a leaner, healthier but just as tasty Thanksgiving dinner, serve this turkey meat pie with sides like sweet potato and squash puree, honey glazed cipollini onions and Brussels sprouts with Maggi seasoning.
For more French Canadian recipes:
Did you like this Turkey Tourtiere (meat pie) Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
- 1lb ground turkey (up to 1.3lbs is okay)
- 1 large potato, cut into chunks
- 3 celery stalks
- 1 medium size onion, finely chopped
- 3 garlic cloves, finely choppe
- 2 tbsp extra virgin olive oil
- ½ cup water
- 1 tsp cloves
- ½ tsp powdered cinnamon
- ½ tsp all spice
- Betty Crocker 11oz (311g) Pie crust mix, or other pie crust mix
- 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 cook for 50 minutes.
- - When there's 25 minutes left, take the pie out and brush egg on top. This will give the pie a nice golden brown color.
- - Serve hot with gravy and freshly ground black pepper.
- For beginners, here's an easy way to cut out your dough:
- - Add flour to the surface you'll be rolling the dough on to keep it from sticking.
- - When your dough is rolled out, place a pie pan on top and cut around it leaving a little extra edge.
- - Turn the pan over and place the dough on top (centered). Put another pie pan on top of the dough, flip everything over and gently press.
- - Remove first pan from atop dough.
- - With the remaining dough, roll out a piece big enough for the pie top.