Recipe by kathleen
"Originally from my grandma's recipe box, the secret of this delectable Christmas treasure is found in the ground cloves and chicken seasoning. We've always made our tourtieres en grand (in large quantity), as they freeze great making them a terrific quick fix throughout the busy holiday season!"
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finely chopped onion
2 1/2 tablespoons
1 3/4 teaspoons
liquid chicken seasoning
8 (15 ounce) packages
pastry for double-crust pie
Liquid chicken seasoning is not chicken stock. It's like liquid bouillon (concentrated chicken broth). It should be with the regular bouillon in your grocery store.
this was fantastico but i did add some mashed potatoes to it.. Merci!!
This is a great, great recipe. The flavor is just amazing. My only advice is DON'T make the full recipe! I did and it took me days. Yes, I now have 7 tourtiere's in my freezer for the winter but I almost lost my mind too! I now cook a manageable 3 at a time. (24 servings.) The smells and flavors of this dish make it the perfect fall or winter meal. Thank you so much for sharing!
This was very much like my mother used to make-seasoning is fantstic. I cut the recipe 'way down and used some ground turkey to lower the fat content- still great! One question though- what is liquid chicken seasoning? -I asked Allrecipes- and they thought it was chicken stock - is that right???
The liquid chicken seasoning I use is Knorr's Bovril which is a bouillon concentrate. Available in Canada although I don't know about the USofA.
Being of French Canadian descent pork pies were a traditional meal on Christmas Eve. My Meme is long gone now and her recipe. This is dead on to what I remember in my childhood. the only thing I added was mashed potatoes to bind the filing. Other than that its a keeper. Serve with pickled beets and enjoy!!
This is the authentic recipe for tortiere a la Quebecois. It had been several years since I had enjoyed this traditional Christmas Eve fare prepared by my mother-in-law in Laval Quebec, and it tasted just as I remembered it. French Canadians usually add a dollup of ketchup on the side when served, at least, my in-laws did. Somehow the spices come alive with the addition. This is as French Canadian as it gets. For a moister pie, use twice as much ground pork as ground beef in your recipe, and try a dab of ketchup on the side.
This is awesome. My first time making it and it tasted just like what I'm used to. The only changes I made were to scale the recipe to 2 pies, add 2 potatoes, boiled then mashed, and I made my own concentrated chicken liquid. I will be making this again soon.
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional French Canadian Tourtiere
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
** Calories: 468
** Calories from Fat: 279
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