Turkey Meat Pie (Tourtiere) utilizes leftover roasted turkey and gravy to reimagine what would otherwise ended up as a cold turkey sandwich.
Turkey Meat Pie (Tourtiere)
By Sue Lau | Palatable Pastime
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Turkey Meat Pie (Tourtiere) is my recipe of the day. Canadians have their special ways of making tourtiere. And I am very respectful of that. And I love it so much I have finagled another type using some turkey leftovers. I mean, why eat a cold turkey sandwich when you could be eating a meat pie? Of course, it’s not authentic. But we can worry about that once we use up some of these fridge leftovers.
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This version of meat pie adeptly utilizes leftover roasted turkey and gravy, with the addition of turkey sausage as well. It appears very meaty on the whole. But let me assure you that there are onions and celery added as well. That with the addition of some spices typical to a Canadian meat pie.
Turkey Meat Pie (Tourtiere)
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Turkey Meat Pie (Tourtiere)
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Turkey Meat Pie (Tourtiere)
Equipment
- pie plate
Ingredients
Pie:
- 2 single pie crusts
- 1 egg white lightly beaten
Filling:
- 1 pound turkey sausage
- 1 teaspoon minced garlic
- 1/2 cup diced celery
- 1 cup chopped onion
- 12 ounces cold roast turkey chopped
- 1 cup leftover turkey gravy
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Better Than Bouillon turkey base can sub chicken
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 375F.
- In a large skillet, brown turkey sausage and drain off fat.
- Add garlic, celery and onion and cook until vegetables soften.
- Stir in the cooked turkey, turkey gravy, Worcestershire sauce, turkey base, allspice, cinnamon, cloves, salt and pepper.
- Fit one pie crust into the pie plate but don't flute edges yet.
- Place meat pie filling in the bottom crust.
- Top with the remaining crust and pinch them together and flute edges.
- Brush top crust lightly with beaten egg white and cut 2-3 vent slits in the crust.
- Place pie in the preheated oven on a baking sheet and bake for one hour.
- You can shield crust edges with foil if they start to brown excessively.
Notes
Nutrition
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