Christmas is a time for traditions. The recipes that have been passed down through generations to always bring a smile to my face. This tourtiere (Cape Breton Meat Pie) is no different.
I’ve included two recipes in today’s post which have been long standing traditions for my family at Christmas time. Every Christmas Eve my Mum would make an Acadian Tourtiere (or meat pie as we like to call it), a lightly spiced and herbed pork pie, wrapped up in a crisp pastry crust. It was tradition in our house growing up that my large family and our friends got together to exchange and open presents on Christmas Eve before attending midnight mass. These pies (yes there was always multiple!) would be warmed and we would help ourselves to it with salad and some tart pickles on the side. Even as we got older and moved away from home my mum still kept us in a supply of meat pies for the festive period, only once I moved too far away that I began the tradition of making it myself.
The second recipe is for my Mum’s turkey stuffing and I still remember the smell of the stuffing cooking on Christmas Eve. My mum always made her own stuffing and my brother and I would fight over who was going to be the chief taster! The base of the stuffing is mashed potato, with added onions, breadcrumbs, seasoning and butter, you then let it steam away. The seasoning mix is called “Poultry Seasoning” and to me its Thanksgiving and Christmas in a jar. You can buy the seasoning on Amazon, but it is quite expensive, I always bring some back with me on trips home. Poultry seasoning is a blend of savory, sage, rosemary, thyme, marjoram and nutmeg. It’s a versatile seasoning, I’ve used it in both of today’s recipes and it goes well with both poultry and pork.
This recipe has been included in the Cook Blog Share linkup, well worth a visit to get some more great recipes from fellow food bloggers.