TRADITIONAL CHRISTMAS EVE TOURTIERE

Moe and I have been together for almost 50 years.

Tourtiere is a French Canadian Christmas Eve tradition that he grew up with.

Served after Midnight Mass.

I have carried on the tradition (minus the Mass).

This year’s pie served with both gravy as well as a homemade Chile Sauce condiment

that Moe loves with his pie.

Served with a very nice Cabernet Sauvignon from the Maverick Estate Winery in Oliver, BC.

4 Comments Add yours

  1. Patrick T says:

    First of all, congratulations on 50 years of marriage! So inspiring. I’ve never heard of this dish, but it looks divine. Hard to make? Thank you for sharing!

  2. Patrick T says:

    Firstly, congratulations on 50 years of marriage! So inspiring. I have never heard of this dish before, but it looks divine. Hard to make? Thanks for sharing!

  3. Hi Patrick, actually 43 years married, but together since 1973. Tourtiere is a French Canadian meat pie typically served after Mass on Christmas Eve. Something Moe grew up with. There are a number of variations depending on family recipes. I only use ground pork but I know that it isn’t uncommon for someone to make it with beef of a combination. I prefer just pork. Also, Allspice is one of the seasonings and it is what distinguishes a Tourtiere from being just a meat pie. You can find the recipe here. One of those recipes I tend to post almost every year…….https://thibeaultstable.com/2016/12/25/christmas-eve-tourtiere/

  4. Patrick T says:

    Hi Ann – Thanks for this and the recipe! It’s wonderful that Moe has such a longstanding tradition associated with this dish. The power of food – and a great cook! 😃

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