My mom passed away in 1987. My aunt Colombe invited me for Christmas dinner about 10 years after. My mom’s sister. Everything she cooked tasted exactly like my mom used to make. It took everything in me to keep it together. I had 3 servings of that tourtiere, memorizing every single bite. It’s been a horrible year. Make sure to tell everyone you love that you love and miss them. Happy holidays everyone.
I have a similar experience but in reverse with my late father. He died suddenly, young, at 53, and it was devastating for my sister and I. The following Xmas I decided I would cook all the foods my Dad loved. I now do it every year. It's like having dinner with Dad, treating him to everything he loved to eat. It's been 18 years since we lost Dad, but we still have dinner with him. Keep making those dishes, share them with younger family members and keep your family together.
I come from Sherbrooke and my mother's tourtière looks a lot like this one. But! My girlfriend is from Gaspésie, and it looks a lot more like a "Six pâtes", a tourtière but with several layers of meat, potatoes, etc.! Which is totally different. Quebec cuisine is made for our big winters: to cheer up our spirits! Joyeux temps des fêtes à toi et ta famille Glen!
OOOHHHH YESSSSS pleaseee make your ''version'' of Ci-paille or six pâtes (in my family it's Six Pâtes) Please Please Please, since i won't be able to eat it this year!!!!
@@Mental_Patient generally, in a "sea pie" or cipâte, the meat and dough are layered, though some variants will play with that. A tourtière du Lac just mixes all the meats, onions, and potato cubes together, like a sort of stew, and the dough is like in a pie: on the bottom, sides, and top.
When my wife's grandparents were still alive and were still living in their home, this was a staple at Christmas and Easter. Christmas was Turkey, Tourtière, ragoût de boulettes, homemade cranberry sauce, beets and LOTS of potatoes. Did I say potatoes? One year they got a new potato ricer that had the holes along the sides too. It was exploding in all directions except in the bowl below. We had my father in law who punched a few holes in a garbage bag and wore it like a smock. One of my wife's uncles and I were on barricade duty. We had a plate on each side of the ricer and our job was block the projectile potatoes from going everywhere. It was hilarious. We offered to mash them but nope. Grandmaman Cécile said potatoes had to be riced so we riced them. No one argues with Grandmaman on Christmas.
Ragu de boulettes... Ah les mémoires!! Still make it but I swear my mom's secret ingredient is her 40 yr old season pot! That is SO TRUE! LOL! NEVER QUESTION OR ARGUE WITH YOUR MÉMÈRE/GRANDMAMAN/MAMI! HEAD OF THE KITCHEN KNOWS HOW TO RUN IT... to get the results she wants! CHEERS! Vie 🇨🇦
While I am an American my family has pretty deep roots in French Canada. Grew up having meat pies just like this made by Grandma every Christmas. This video brought up some great memories.
I am in tears here. I am a Ouellette, living in Windsor Ontario. Meat pie is a must for Christmas. Our mother always made several to give away and since she is no longer with us, we have tried to carry that tradition on. I do have her handwritten recipe to follow. And her handwriting is very much like the one you have shown. Another cause for tears. And while our construction may be a bit different than the one you have shown, they all taste pretty darn good. Thank you so much
I'm a Ouellette! My grandmother Ouellette (Mémé) made a meat pie I had as a kid and due to unfortunate events the recipe is lost. I will make this recipe and hope that it is similar to the meat pie of my childhood. I'm so thankful to have come across this video, I've been enjoying your videos all this time without knowing we had a familial connection.
Hi Glenn! I’m from lac-st-Jean, and the tourtiere du Lac St-Jean can feed 20 people easily! Still the only Christmas meal for me! I hope you do more Quebec recipes!
Thank you for making this ! My great grandpa's mom was French Canadian , I only have one family recipe that made it down to me . That is Pâté Chinois , its one of my favorite winter comfort foods ! We add extra creamed corn and of course dont forget the to add a pat of butter at the end to finish the corn, onion and meat mixture :).
Glen, I'm not going to lie; But I really enjoy smoking a lot of weed and getting really baked and watching you. I keep your videos on all the time and use them as background noise. You're the best! Thank you
I started making this for American Thanksgiving, it is a super hit, especially with friends from Canada. Make sure I watch this every time for a refresh. Thanks Glen for all your work on your videos, they are super easy to follow and I love all the history!
My grandmother from St. Joseph de la Rive, Charlevoix, used to use only Pork, Onions and Allspice. The excess fat from cooking, she used to pot-up as Croutons, one of my favorites to spread on toast. I still remember the smell of her kitchen and the wood stove she used exclusively to cook.
Pour nous Le matin de Noël , la tourtière était notre déjeuner . Tellement bon , je crois que nous avons tous gardé notre tradition . Nous étions 13 enfants alors beaucoup de tourtières à faire .
My grandmother born in Quebec used to travel by train from Chicago every year to come see her son my father and our family in Seattle. Her greatest joy was to knit or bake us things while she stayed with us. The Tourtiere was always a must and it made my father so happy to eat. My grandmothers recipe was ground pork salt, pepper, mace, nutmeg and homemade pie shell.
I am from the Laurentian mountains. We made Tourtière every Christmas Eve, walking home from mass, thinking about the food and all our gifts helped make the cold walk a wonderful time. My Grandmother made it almost the same as you, but she didn’t put potatoes in it.
@Olaf Sigurson Sucre a la creme lol, I made that at a work potluck. people ask "what is it?" i always say "Direct translation is : Cream with Sugar" Then they Say " yeah but what's in it?" me "Cream and sugar."
Cretons was one of my Grandmothers specialties. As a child, I used to eat them all the time, usually they were just skimmings of fat from the cooking pork from the Tortieres. A lot of calories, but in Winter, who cares.
I am franco-American from central Maine where we have historically had a very large quebecois population from a migration to work in mills from the farmers near the Canadian border, my own Nana and her 11 siblings included. Our tourtiere (too-chay as we call it) is very similar to this recipe. We have it every Christmas eve and it MUST be served with sharp cheddar cheese slices, dill pickles and Lays potato chips.
My wife was born in Montreal to a 100% Quebecois family on both sides. Her mom always made tortiere at this time of year and I never wrote down the recipe that she used. I know that there was three types of ground meat, grated boiled potatoes, onions , salt , pepper and ground cloves. Your recipe from your grandmother seems very close. My mother in law was from St.Timothe,Quebec on the north side of the St.Lawerence River. Thank you so much for your video! I will be making some meat pies for a family gathering this year.
Madame Jehanne Benoit, the encyclopedia of Canadian Cooking. My Mom bought it weekly in instalments from the grocery store. I borrowed it one day and ‘forgot’ to give it back.
I have a Jeanne Benoit big cookbook, this was given to me early 80s as a Christmas present from my family. La nouvelle encyclopedie de la cuisine. It s blue.
My late husband always made tourtière for Christmas Eve. He liked to use Jehanne Benoit’s recipe, and her rich Torte de Noel pastry dough. He would grind the pork himself and I would make the pastry. Using an egg wash inside the shell helps with preventing leaks. This is my first Christmas home alone without him and I don’t think I can bring myself to make it yet.
Thank you for the recipe AND for the amazing history of tourtiere. I grew up in Northwest Ohio U.S. but had a pen-pal relationship with a Great-great aunt who lived in Montreal. I was able to visit her once when I was 16 (I am now 69). BUT, my learning of tourtiere was just this past week. I am following an Advent Watercolor Calendar event by Harriet de Winton (UK) ...every day we paint a small symbol of Christmas from around the world. A slice of tourtiere was the December 10 painting. I love to cook and bake and also love learning the history of special dishes. I made my own tourtiere yesterday (12/15/2024) and love it! The recipe I followed was ground beef, ground pork, a little mashed potatoes mixed with a little beef broth to make a small amount of gravy ... but pie was held together it was not soupy like a shepherd's pie. Spices were cinnamon, oregano, mustard and allspice. I happen to like that combo of spices and I thought the result was very nicely seasoned. Thanks again for this video, all info and also thanks to many commenters for sharing their family traditions!
I'm a Ouellette from Nova Scotia! My father's side of the family traces back to Quebec, my grandfather is from Farnham Quebec which is an hour and half away from Nicolet!
Hi Glen Our side of the Denault family were from Fort Coulonge and we lived in Kipawa Quebec. My matante was a Lumber Camp cook. Her pie was much the same as yours but also had diced onions and I use apple juice instead of water. All such meat pies are awesome especially if it’s a flaky lard crust. Steve (67yrs)
I am an American living in SoFla near Hollywood. If you are from Quebec you or someone you love has been to Hollywood Beach. I made a tourtière after hearing about it from a visitor from Montreal. It was wonderful and my wife loved it. Your pie came out coloured beautifully. Thank you so much for sharing. May Nana Murphy RIP. 🇨🇦❤🇺🇸
My Memere was from Sherbrooke, Quebec and I remember eating this dish as a child. I have made it a small handful of times and I’ll make it again today to share with another family in California! Quebec culture spreading far and wide ❤️
My colleague who grew up in Montreal in the sixties serves tourtiere with maple syrup, poured over like on pancakes. I was so incredibly sceptical at first. Thought he was playing a trick on us. But it was delicious!! A great addition!
I'm french canadian and cree and I grew up eating Meat pie every Christmas and New Years. In my great great Me'Me's recipe, she didn't use potatoes. Just beef, pork, onions and spices. I don't think I appreciated it as much as a child as I would if I had it now. :D
Nicolet is where I used to go visit my aunts in the motherhouse of the Sisters of the Assumtion... my family roots are all over Quebec a large number in Rimouski... Thank you for your recipe... I make French meat pie always around the holidays 😋
My ex. His mother ran my through her recipe of there family tourtiere. Lac St. John area. And I’ve made it several time for our Christmas Eve. I haven’t made it in a few years, I loved it, so delicious. I’m here for a recap. I want to make it again, for Christmas and for whenever. Thanks, Melissa from Thunder Bay.
I love your vibe, rhythm, karma whatever that makes you special in the videos! I find this calming as much as instructive and encouraging :) Please never stop! Thank you!
Family recipes are such a wonderful treasure. In fact, when you bump into relatives you haven't met before, old recipes are a great way to connect. For example, my grandmother's people, the Pennells, came to Ohio from Bushmills, Antrim in 1817, with 10 children. That's a lot of potential 200 years later.
Born and raised in Michigan. We have a lot of French heritage around here and I've never even heard of such a thing until this. I guess we'll just keep our pasties. 😄
We alwyas had with a green ketchup, green tomato based. This pie was the Que presence at Christmas, I still love the tradition. My Mom always used allspice and bayleaf. I think the relish made it really special. I still make it at the end of summer.
My wife's family is French on both sides from the Maritimes & Quebec - her family actually does pork roast & beef roast with onions, salt & pepper. They slowcook it all together until it falls apart, run it through a food mill and then use that as their filling - no spices besides the salt & pepper. All butter pastry crust - I look forward to it every Christmas and often my wife will make smaller versions for me to hand out to the guys at work. Such a classic part of the holidays!
Such a delight, merci! This is what I love about your channel, Glen, is how you love food & how you understand it's an evolution, a tradition and often was at the center and heart of wonderful family traditions - so when you eat that Québécois Tourtière, or any family 'traditional' dish, it's not just the food you enjoy but all the memories - so many memories, the collective family recollections, your history down the generations - la mémoire collective! I am fearful there is a diminishing of our heritage and family when folk turn to the supermarket for their culinary solutions - especially for Birthdays, High Days & Holidays - hopefully yours will be blessed with the magic and lore of Christmas... Thanks for sharing the love! 💖🙏🦘🐾🎅🐓
My Memere gave my mom (her daughter-in-law) our Masse family recipe and Mama gave to me. We have this every year for New Year's Day dinner. I had to tweak it. Clove is the one flavor my hubby can't stand. But its still delicious and a great family tradition I hope to teach my kids how to make someday.
Several years ago, I started making a steak and mushroom pie for Christmas Eve dinner, primarily to simplify the cooking over the holiday. It's a modification of a steak and kidney pie from a British cookbook, and the only seasoning is salt, pepper, and ground sage. The beef is dredged in seasoned flour then browned (and forming it's own gravy), and then the double-crust is made with the same seasoned flour. I am inspired to make a tourtière this year. 24 December 2020: it was delicious. Thank you for the recipe!
This is MYFAVORITE! Thank you, so much for the recipe and the memories. I am from NC and this is not a family tradition from childhood, but I began a new tradition a few years ago after watching a video of a family making tourtiere. My children love it and demand meat pie for Christmas. I also love seeing your precious grandmama :). You are blessed to have these videos.
My Father's side is French Canadian, immigrating from Quebec to here in Upstate NY. We never had this, but I think it's a grand tradition to embark on this Christmas. Thanks for sharing!
My husband is an Ouellette from Windsor, Ontario. The main street in town is Ouellette Ave. And they have this Tourtiere, also. Always, served on Christmas Eve.
Oh Glen, I had tears in my eyes watching the video of your Nana. She has the same accent and the same recipe as my gramma who was from Laval. I’ve got her hand written recipe book and it’s in French. That woman could cook! I miss her very much. Merry Christmas to you both.
The end made me tear up. How special to see Nana Murphy! ❤️ She reminds me of my own great-grandmother, Hannah who taught me to cook with methods, not a cookbook.
This has been a tradition in my family. My Grandmother was French Canadian. I don’t have her recipe sadly but we have found one to make our own. Always looked forward to at Christmas, the only time we make it. ❤️🇨🇦
My grandmother (French Canadian from Alexandria in Eastern Ontario) made her tourtière very similarly to this recipe, but using only ground pork instead of a mixture with beef/veal. It was absolutely delicious, and a family holiday staple for sure!
Hi Tracey my late mother in law was from Alexandria. Estelle Lefebvre. Many Christmas Eves at Lochiel. Hers had pork and veal with sariette, gloves ,cinnamon and garlic. This brought back those times.
This is a Christmas Eve tradition for us at Réveillon. The predominant spice flavour in our family recipe is definitely clove. We pronounce it a bit differently than you guys do - tour-ti-air ... love seeing these traditional recipes!
Every Christmas brunch after mass was a feast of my Meme's Tourtière. Her family was from St. Jean de Matha in Quebec. Your recipe seems very close to what she made. She never taught me how to make it but wrote out the recipe for me. I think this year I will tackle it. Thank you.
Granby, Eastern townships here. Mashed potatoes instead of cubes helps make the mixture smooth, binding and keeping shape for easier serving. We add cinnamon and nutmeg. Rest is spot-on for my family.
Thanks for this, so fun! Tourtiere is a Christmas tradition in our family even though our relatives have not lived in Quebec for several generations. This Christmas, even though I can't see my mom, dad or brother due to COVID, I will still be delivering the pies!
Each family's tourtière recipe is, of course the best! We use only beef and veal and it is seasoned with only salt, pepper and, if I make them, a whole lot of cinnamon! Delicious...
Hi Glen! Very nice to see your version of the Tourtière! My father is from Îles aux coudres and my mother is from Québec City and you’re absolutly right. They both have completly different recipes. My fathers is a mix of beef, veal and pork like yours. The spicings is very simillar also with Épice à tourtière from El-ma-mia added. My mother’s recipe is just pork and the spicing is only the cloves and all-spice. What’s interresting about our tradition is that we meet up in early december and make a big batch for the holidays but also for the rest of the year. We would often make a couple frozen Tourtière that we could thaw when we had guest. But most of the mix would go in more « handheld » Tourtière. My father would call them Pâté croche, and they would resemble empanadas in shape and my mother would make mini Tourtière in muffin tin. These would be eaten on the regular. Legends goes that the Pâté croche were named by the harbour cleck when they saw people from Îles aux coudres eating their crescent shape Tourtière because they were deformed by the heavy work of the sailors. Pâté croche = Misshaped Pâté. Hope you enjoy!
My mother's maiden name was Rolande Yvonne Fortin from the Maniwaki region of Quebec. She came from a large family and would make about 30 pies for family members and the Christmas Eve post-midnight mass dinners. Since she has passed my sister and me share the job of making these pies. This year I swapped out lard crust for butter. It turned out great. And I had to cut out the cloves and onion because my family now includes an onion/spice-sensitive member, so it is good to hear that I have not committed a complete tourtiere sacrilege by doing so. My mother's recipe also calls for a splash of vinegar in the pie crust mix? Pourquois?
Love my family meat pie been eating it for 36 years and it is funny how everyone has their own variation of the pie and it's top secret only the closest of family members know the recipe. Merry Christmas Everyone.
From Manitoba, 80+ years old, and I did not have the tourtière tradition with my Labossière side but my husband's Lafrenière-Girouard side sure did. They passed through the woollen mills and boot factories in New England before getting to Manitoba. The tourtière for them was pork/beef in equal parts, and our local butcher shop still puts this combination in their cooler at Christmas, the meat was not fried hard but onions and garlic were added. Only salt and pepper, no other spices. The crust was the old Tenderflake recipe, it was cut into quite small wedges because it had to serve a lot of people on Christmas Eve. Some people poured gravy over it.
My grandmother died this year and I've been eating and making her (and her mother's) recipe my whole life. Most recipes you see online are pure pork, but the the beef/pork/veal combo is exactly what we used. Your recipe is eerily similar to mine. No marjoram in ours and a couple other spices you're missing, but otherwise it's the same. We rice our potatoes. Love seeing how similar these are. My great-grandmother was from Quebec, my grandmother, grandfather down to me are from Berlin, NH.
That has to be the smallest sliced Tourtière served to anyone I've ever seen :-) I came across a recipe in 2016 from The Kitchen Witch for a French Canadian Tourtiere and received numerous compliments from people who grew up in the Saguenay region of Quebec and that's saying a lot. Needless to say it still is my go to recipe, good thing I have it written down as I can no longer find the recipe on line. A touch of cinnamon, no marjoram, mashed potatoes, no veal but beef stock and OMG so so good. Glen your recipe is awesome and so glad it can be found online for years to come for so many !
My family is from Southern Ontario, for about the last century. In 1985 my parents moved us to New Brunswick. My mother got a recipe from our Acadian neighbour for this thing called tourtiere. It’s been part of our family’s Christmas Eve tradition ever since. I married a Catholic so no meat for me Christmas Eve but I make it over the holidays. So good. Lard crust only.
We eat Reveillon after Midnight Mass so the magic hour has passed and we can eat meat. Anyway, there's lots more leeway for the old Catholic rules. If you're above a certain age, pretty much anything goes. I know, not traditional in the full sense, but it works for me, being +80.
Wow, what a nice surprise. I love that you prepared this. I never heard the English pronunciation before and I’m a Montreal mixed anglo :) My mom is French Canadian (Bonaventure, QC). I usually use pork and beef, similar spices to my Ragoût de boulettes et de pattes de cochon. Same as you with a bit of cinnamon and nutmeg. I love the Tenderflake crust too. Mine is a little more wet than yours, it doesn’t crumble but definitely not drenched. We enjoy this with different pickles, pickled onions, homemade pickled beets and chow chow or other homemade condiments. This year it’s especially important to celebrate tradition and custom for some peace, joy and normalcy. Merry Christmas / Happy Holidays!
Thank you for this one Glen and for your memory of your Nana. Wishing you, Jules and your family a happy and safe holidays in whatever shape or form it takes.
Mom's side of the family was from western Ontario, but tourtiere sneaked in there somehow. My granny made it with pulled, pot-roasted versions of the same 3 meats. Her personal touch was a very small handful raisins & finely pounded almonds. She also poured a hearty broth from the reduced cooking juices through the vent after the pie had cooled. Best made early in the day & eaten cold. Potatoes served separately. Tourtiere is one of the things I love most about Christmas eve.
I'm an Anglo who grew up in the Saguenay. We always had meat pie for (after midnight mass) usually made with ground pork, allspice, mace, salt, pepper served with red tomato chow. Tortiere in the region was a robust double crusted pie made in a deep roasting pan. Traditionally I think it had game (rabbit, moose, etc) and diced potatoes - I remember eating it at Carnival.They're both delicious but very different.
I love how the rounded capital letters (B, C, P, R) are written in the recipe. Seeing examples of handwriting from decades ago is so wonderful. Today people can't write nor read cursive, which is a shame.
My grandmother was a Murphy (nee Duffy) but she grew up and lived her life in Buffalo, NY. So close to Toronto, but no tortiere. I do have one aunt who is Canadian, and from Quebec at that. Great recipe, I may have to give it a go for the season.
Hi from America! My family enjoys meat pie every Christmas Eve, too. (I’m not sure exactly where the tradition started, but I believe someone in my lineage was French.) Everybody jokes that it’s totally flavorless... and then completely devours it and wishes there was more. Meat pie is the BEST! I could eat it everyday. Thanks for sharing Nana’s recipe with us, and loved seeing video of her and the handwritten recipe!
My grandmonther was from Scotland and she made what she called a mince pie, not the kind with fruit, but with ground beef and onion and the extensive list of seasonings of only salt and pepper, and I am sure hers was made with a lard crust [which was totally delicious] and so this reminds me of pie. So now I am off to watch your lard crust video.
My mother made tourtière every Christmas along with ragout and cretons. Delicious. Hers was only pork, savoury, cloves, onion with mashed potatoes. She always used lard for her pastry. I didn't know people used butter in pastry until moving to Ontario.
Mémère is absolutely Beautiful. Thank you for sharing her delicious looking recipe. BTW I found some mini fleur-de-lis cookie cutters on Etsy from the Cookie Cutter Shop.
I am so loving all the recipes that you are doing, exploring food from different countries is so much fun. I look forward to our colder weather to do this one! And thank you for sharing images on Nana!
I've watched a ton of vids from this channel but this one tugged at my heart in a way that I never could have anticipated. [spoiler alert] I miss my Grandma so much...
I am so excited to see you present this dish. My Quebecois grandfather used to make this when I was a child. It took me many years (before UA-cam) to figure out what the dish was. But now I have cooked it many times for my own children. Happy Holidays to you and Jules!
That’s been a family tradition in our family for as long I’ve been alive. My great grandfather, who was a traveling magician “The Great Reno” (Renaud) from Quebec, moved from Quebec to Southbridge, Massachusetts and my grandfather got station in Biloxi, MS in the 40’s with the Air Force and married my grandmother and stayed in Biloxi, MS until his passing. He would make this every year but instead of having it on Christmas Eve we had it on New Year’s Day. We use Bell’s Seasoning which has All Spice, Clove, Marjoram. We also add a box stuffing mix in the mixture and use the water the potatoes boiled in for liquid to make it moist. I think we just used ground beef and pork though. Veal is hard to get down here on the Mississippi Gulf Coast. Enjoy your shows. Thanks for doing them.
Southbridge, Massachusetts area is where the Girouard's (my husband's greatgrandparents) from Québec landed up working in the woollen mills and the boot factories.
My mom passed away in 1987. My aunt Colombe invited me for Christmas dinner about 10 years after. My mom’s sister. Everything she cooked tasted exactly like my mom used to make. It took everything in me to keep it together.
I had 3 servings of that tourtiere, memorizing every single bite.
It’s been a horrible year. Make sure to tell everyone you love that you love and miss them.
Happy holidays everyone.
I hope you're able to take home some of those recipes... happy holidays to you as well.
I have a similar experience but in reverse with my late father. He died suddenly, young, at 53, and it was devastating for my sister and I. The following Xmas I decided I would cook all the foods my Dad loved. I now do it every year. It's like having dinner with Dad, treating him to everything he loved to eat. It's been 18 years since we lost Dad, but we still have dinner with him. Keep making those dishes, share them with younger family members and keep your family together.
Celebrate your good memories and pass them along .
So sweet to see Nana at the end, what a lovely lady.
I come from Sherbrooke and my mother's tourtière looks a lot like this one. But! My girlfriend is from Gaspésie, and it looks a lot more like a "Six pâtes", a tourtière but with several layers of meat, potatoes, etc.! Which is totally different. Quebec cuisine is made for our big winters: to cheer up our spirits!
Joyeux temps des fêtes à toi et ta famille Glen!
Like a Lac St. Jean tortierre?
OOOHHHH YESSSSS pleaseee make your ''version'' of Ci-paille or six pâtes (in my family it's Six Pâtes) Please Please Please, since i won't be able to eat it this year!!!!
We're from Northern Ontario and our family does pork, beef and wild rabbit, along with carrots and potatoes.
@@LeDardeursPalace my dad from les eskoumins calls it ci'pâte or cipaille
@@Mental_Patient generally, in a "sea pie" or cipâte, the meat and dough are layered, though some variants will play with that.
A tourtière du Lac just mixes all the meats, onions, and potato cubes together, like a sort of stew, and the dough is like in a pie: on the bottom, sides, and top.
I love the way it says "Good Luck" at the bottom of the recipe.
When my wife's grandparents were still alive and were still living in their home, this was a staple at Christmas and Easter. Christmas was Turkey, Tourtière, ragoût de boulettes, homemade cranberry sauce, beets and LOTS of potatoes. Did I say potatoes?
One year they got a new potato ricer that had the holes along the sides too. It was exploding in all directions except in the bowl below. We had my father in law who punched a few holes in a garbage bag and wore it like a smock. One of my wife's uncles and I were on barricade duty. We had a plate on each side of the ricer and our job was block the projectile potatoes from going everywhere. It was hilarious. We offered to mash them but nope. Grandmaman Cécile said potatoes had to be riced so we riced them. No one argues with Grandmaman on Christmas.
Ragu de boulettes... Ah les mémoires!! Still make it but I swear my mom's secret ingredient is her 40 yr old season pot!
That is SO TRUE! LOL!
NEVER QUESTION OR ARGUE WITH YOUR MÉMÈRE/GRANDMAMAN/MAMI! HEAD OF THE KITCHEN KNOWS HOW TO RUN IT... to get the results she wants!
CHEERS!
Vie 🇨🇦
That is such a great story 💜
While I am an American my family has pretty deep roots in French Canada. Grew up having meat pies just like this made by Grandma every Christmas. This video brought up some great memories.
Same here. American with French Canadian roots. We still have this every New Year's Day. That and a spoonful of black-eyed peas.
Ditto.
Same. It's sad that my mom and all my aunts have passed. Holidays are just not the same
American here also but my moms family is and paternal grandmother was Canadian. I think I will do venison tourtierre.
Belle hommage Glen, merci de partager ce classique Québécois! :)
I am in tears here.
I am a Ouellette, living in Windsor Ontario.
Meat pie is a must for Christmas. Our mother always made several to give away and since she is no longer with us, we have tried to carry that tradition on. I do have her handwritten recipe to follow. And her handwriting is very much like the one you have shown. Another cause for tears. And while our construction may be a bit different than the one you have shown, they all taste pretty darn good.
Thank you so much
I'm a Ouellette! My grandmother Ouellette (Mémé) made a meat pie I had as a kid and due to unfortunate events the recipe is lost. I will make this recipe and hope that it is similar to the meat pie of my childhood. I'm so thankful to have come across this video, I've been enjoying your videos all this time without knowing we had a familial connection.
Hi Glenn! I’m from lac-st-Jean, and the tourtiere du Lac St-Jean can feed 20 people easily! Still the only Christmas meal for me! I hope you do more Quebec recipes!
And You had an excellent idea to mixte it with a poutine
Same here, though we moved to Montréal shortly before I was born. We make our tourtière in a huge rotissoire (large enough for a large turkey.)
Thank you for making this ! My great grandpa's mom was French Canadian , I only have one family recipe that made it down to me . That is Pâté Chinois , its one of my favorite winter comfort foods ! We add extra creamed corn and of course dont forget the to add a pat of butter at the end to finish the corn, onion and meat mixture :).
Thank you for sharing a very special memory of your Nana Murphy. I miss my Nana do much.
Glen, I'm not going to lie; But I really enjoy smoking a lot of weed and getting really baked and watching you. I keep your videos on all the time and use them as background noise. You're the best! Thank you
Oh man absolutely same.
Agreed
Same
I just wanted to say that I do the exact same thing. It’s the best thing to calm me down after a mentally exhausting work day.
😂
I started making this for American Thanksgiving, it is a super hit, especially with friends from Canada. Make sure I watch this every time for a refresh. Thanks Glen for all your work on your videos, they are super easy to follow and I love all the history!
Correctly pronounced Tour-tee-aire.
My grandmother from St. Joseph de la Rive, Charlevoix, used to use only Pork, Onions and Allspice. The excess fat from cooking, she used to pot-up as Croutons, one of my favorites to spread on toast. I still remember the smell of her kitchen and the wood stove she used exclusively to cook.
Pour nous Le matin de Noël , la tourtière était notre déjeuner .
Tellement bon , je crois que nous avons tous gardé notre tradition . Nous étions 13 enfants alors beaucoup de tourtières à faire .
Jules’ dress is so cute!
Isn't it just! Would love to know where she gets a lot of her stuff from, as she always looks so stylish!
Yes, super cute! How does she keep her excellent figure with Glen cooking all these pies and cakes all the time?
I agree, love that dress.
@@carolhutchinson566 it must have something to do with their hatchet throwing nights. It is a good core workout. Ha!
My grandmother born in Quebec used to travel by train from Chicago every year to come see her son my father and our family in Seattle. Her greatest joy was to knit or bake us things while she stayed with us. The Tourtiere was always a must and it made my father so happy to eat. My grandmothers recipe was ground pork salt, pepper, mace, nutmeg and homemade pie shell.
I am from the Laurentian mountains. We made Tourtière every Christmas Eve, walking home from mass, thinking about the food and all our gifts helped make the cold walk a wonderful time.
My Grandmother made it almost the same as you, but she didn’t put potatoes in it.
Québécois cooking is underrated. My family usually uses Bell’s Poultry seasoning in our pie.
You should consider making a video about Cretons.
Creton is awesome, I have yet to ask my mom for a recipe. Can only describe it as "ground up head cheese", but it's just as good :O
@Olaf Sigurson Sucre a la creme lol, I made that at a work potluck.
people ask "what is it?"
i always say "Direct translation is : Cream with Sugar"
Then they Say " yeah but what's in it?"
me "Cream and sugar."
Yes! My former next door neighbour made amazing cretons. You can readily buy it in the stores here but homemade is best.
Cretons was one of my Grandmothers specialties. As a child, I used to eat them all the time, usually they were just skimmings of fat from the cooking pork from the Tortieres. A lot of calories, but in Winter, who cares.
Yes! Bell's is our family tradition, too. Tourtière is so wrapped up in memories of Mémère. She emigrated to New Hampshire and we now live in Vermont.
I am franco-American from central Maine where we have historically had a very large quebecois population from a migration to work in mills from the farmers near the Canadian border, my own Nana and her 11 siblings included. Our tourtiere (too-chay as we call it) is very similar to this recipe. We have it every Christmas eve and it MUST be served with sharp cheddar cheese slices, dill pickles and Lays potato chips.
My wife was born in Montreal to a 100% Quebecois family on both sides.
Her mom always made tortiere at this time of year and I never wrote down the recipe that she used. I know that there was three types of ground meat, grated boiled potatoes, onions , salt , pepper and ground cloves. Your recipe from your grandmother seems very close.
My mother in law was from St.Timothe,Quebec on the north side of the St.Lawerence River.
Thank you so much for your video! I will be making some meat pies for a family gathering this year.
Madame Jehanne Benoit, the encyclopedia of Canadian Cooking. My Mom bought it weekly in instalments from the grocery store. I borrowed it one day and ‘forgot’ to give it back.
Did it have an orange cover? My mom got hers in instalments from Safeway!
@@carolhutchinson566 it was yellow
I have a Jeanne Benoit big cookbook, this was given to me early 80s as a Christmas present from my family.
La nouvelle encyclopedie de la cuisine.
It s blue.
Found mine in a yard sale
My late husband always made tourtière for Christmas Eve. He liked to use Jehanne Benoit’s recipe, and her rich Torte de Noel pastry dough. He would grind the pork himself and I would make the pastry. Using an egg wash inside the shell helps with preventing leaks. This is my first Christmas home alone without him and I don’t think I can bring myself to make it yet.
Thank you for the recipe AND for the amazing history of tourtiere. I grew up in Northwest Ohio U.S. but had a pen-pal relationship with a Great-great aunt who lived in Montreal. I was able to visit her once when I was 16 (I am now 69). BUT, my learning of tourtiere was just this past week. I am following an Advent Watercolor Calendar event by Harriet de Winton (UK) ...every day we paint a small symbol of Christmas from around the world. A slice of tourtiere was the December 10 painting. I love to cook and bake and also love learning the history of special dishes. I made my own tourtiere yesterday (12/15/2024) and love it! The recipe I followed was ground beef, ground pork, a little mashed potatoes mixed with a little beef broth to make a small amount of gravy ... but pie was held together it was not soupy like a shepherd's pie. Spices were cinnamon, oregano, mustard and allspice. I happen to like that combo of spices and I thought the result was very nicely seasoned. Thanks again for this video, all info and also thanks to many commenters for sharing their family traditions!
Glenn has the best reaction ever. *looks at camera, “yes...yes”, starts laughing*
Agreed
I'm a Ouellette from Nova Scotia! My father's side of the family traces back to Quebec, my grandfather is from Farnham Quebec which is an hour and half away from Nicolet!
Hi Glen
Our side of the Denault family were from Fort Coulonge and we lived in Kipawa Quebec.
My matante was a Lumber Camp cook. Her pie was much the same as yours but also had diced onions and I use apple juice instead of water. All such meat pies are awesome especially if it’s a flaky lard crust. Steve (67yrs)
I am an American living in SoFla near Hollywood. If you are from Quebec you or someone you love has been to Hollywood Beach. I made a tourtière after hearing about it from a visitor from Montreal. It was wonderful and my wife loved it. Your pie came out coloured beautifully. Thank you so much for sharing. May Nana Murphy RIP. 🇨🇦❤🇺🇸
My Memere was from Sherbrooke, Quebec and I remember eating this dish as a child. I have made it a small handful of times and I’ll make it again today to share with another family in California! Quebec culture spreading far and wide ❤️
My colleague who grew up in Montreal in the sixties serves tourtiere with maple syrup, poured over like on pancakes. I was so incredibly sceptical at first. Thought he was playing a trick on us. But it was delicious!! A great addition!
i'm a native californian who's never heard of tourtière but wants to try it now!
jules, your dress is fab!
I'm french canadian and cree and I grew up eating Meat pie every Christmas and New Years. In my great great Me'Me's recipe, she didn't use potatoes. Just beef, pork, onions and spices. I don't think I appreciated it as much as a child as I would if I had it now. :D
You share your love for Quebec, Quebecers and French Canadian cuisine! I really appreciate it! Food unites the two sides of Canada!
I make this every year. My Grandmother made this for the Holidays every year as well. Of course many of the French in Wisconsin came from Canada.
“It’s a meat pie”! 😍 love seeing them outside picking veggies. That’s a good looking meat pie. Thanks guys
I have a few of my great grandmother's recipes that I occasionally make for the family. Good throwback to the good ol days!
Nicolet is where I used to go visit my aunts in the motherhouse of the Sisters of the Assumtion... my family roots are all over Quebec a large number in Rimouski... Thank you for your recipe... I make French meat pie always around the holidays 😋
Glenn's hair is completely on point in this video and I'm absolutely loving it!
My ex. His mother ran my through her recipe of there family tourtiere. Lac St. John area. And I’ve made it several time for our Christmas Eve. I haven’t made it in a few years, I loved it, so delicious. I’m here for a recap. I want to make it again, for Christmas and for whenever. Thanks, Melissa from Thunder Bay.
I love your vibe, rhythm, karma whatever that makes you special in the videos! I find this calming as much as instructive and encouraging :)
Please never stop! Thank you!
Family recipes are such a wonderful treasure. In fact, when you bump into relatives you haven't met before, old recipes are a great way to connect. For example, my grandmother's people, the Pennells, came to Ohio from Bushmills, Antrim in 1817, with 10 children. That's a lot of potential 200 years later.
Born and raised in Michigan. We have a lot of French heritage around here and I've never even heard of such a thing until this. I guess we'll just keep our pasties. 😄
We alwyas had with a green ketchup, green tomato based. This pie was the Que presence at Christmas, I still love the tradition. My Mom always used allspice and bayleaf. I think the relish made it really special. I still make it at the end of summer.
My wife's family is French on both sides from the Maritimes & Quebec - her family actually does pork roast & beef roast with onions, salt & pepper. They slowcook it all together until it falls apart, run it through a food mill and then use that as their filling - no spices besides the salt & pepper. All butter pastry crust - I look forward to it every Christmas and often my wife will make smaller versions for me to hand out to the guys at work. Such a classic part of the holidays!
Awwwww, the Nana images at the end! so lovely!
Thank you Nana Murphy!!
Tabarnak! This showed up in my Facebook feed today, and I was planning on making this for dinner already!
Such a delight, merci! This is what I love about your channel, Glen, is how you love food & how you understand it's an evolution, a tradition and often was at the center and heart of wonderful family traditions - so when you eat that Québécois Tourtière, or any family 'traditional' dish, it's not just the food you enjoy but all the memories - so many memories, the collective family recollections, your history down the generations - la mémoire collective! I am fearful there is a diminishing of our heritage and family when folk turn to the supermarket for their culinary solutions - especially for Birthdays, High Days & Holidays - hopefully yours will be blessed with the magic and lore of Christmas... Thanks for sharing the love! 💖🙏🦘🐾🎅🐓
My Memere gave my mom (her daughter-in-law) our Masse family recipe and Mama gave to me. We have this every year for New Year's Day dinner. I had to tweak it. Clove is the one flavor my hubby can't stand. But its still delicious and a great family tradition I hope to teach my kids how to make someday.
Several years ago, I started making a steak and mushroom pie for Christmas Eve dinner, primarily to simplify the cooking over the holiday. It's a modification of a steak and kidney pie from a British cookbook, and the only seasoning is salt, pepper, and ground sage. The beef is dredged in seasoned flour then browned (and forming it's own gravy), and then the double-crust is made with the same seasoned flour. I am inspired to make a tourtière this year.
24 December 2020: it was delicious. Thank you for the recipe!
This is MYFAVORITE! Thank you, so much for the recipe and the memories. I am from NC and this is not a family tradition from childhood, but I began a new tradition a few years ago after watching a video of a family making tourtiere. My children love it and demand meat pie for Christmas. I also love seeing your precious grandmama :). You are blessed to have these videos.
My Father's side is French Canadian, immigrating from Quebec to here in Upstate NY. We never had this, but I think it's a grand tradition to embark on this Christmas. Thanks for sharing!
Oh Nana!! How wonderful! Just love your channel ❤️. Thank you for sharing
My husband is an Ouellette from Windsor, Ontario. The main street in town is Ouellette Ave. And they have this Tourtiere, also. Always, served on Christmas Eve.
Oh Glen, I had tears in my eyes watching the video of your Nana. She has the same accent and the same recipe as my gramma who was from Laval.
I’ve got her hand written recipe book and it’s in French. That woman could cook! I miss her very much. Merry Christmas to you both.
Looks like a Corned Beef Hash pie. I bet it is good. Meat and potato's you can't go wrong. I love old family recipes.
The end made me tear up. How special to see Nana Murphy! ❤️ She reminds me of my own great-grandmother, Hannah who taught me to cook with methods, not a cookbook.
Thank you for sharing this recipe and family history with us. It is important that there are differences, that is what makes us unique and the same.
That was our New Years day food....my grandmother would serve it with gravy......now I need to make this......
I haven't had Tourtiere since I was a kid (about 40 years) I wish I saw this video earlier, I would have had it this Christmas.
This has been a tradition in my family. My Grandmother was French Canadian. I don’t have her recipe sadly but we have found one to make our own. Always looked forward to at Christmas, the only time we make it. ❤️🇨🇦
My grandmother (French Canadian from Alexandria in Eastern Ontario) made her tourtière very similarly to this recipe, but using only ground pork instead of a mixture with beef/veal. It was absolutely delicious, and a family holiday staple for sure!
Hi Tracey my late mother in law was from Alexandria. Estelle Lefebvre. Many Christmas Eves at Lochiel. Hers had pork and veal with sariette, gloves ,cinnamon and garlic. This brought back those times.
Yup! This is your basic tourtière and as you mentioned, each family had a variation on the theme. Great job Sir! :)
This is a Christmas Eve tradition for us at Réveillon. The predominant spice flavour in our family recipe is definitely clove. We pronounce it a bit differently than you guys do - tour-ti-air ... love seeing these traditional recipes!
I'm with you, it's more like Pierre and not pied ua-cam.com/video/g28u4UGd07o/v-deo.html
Yeah, same from around here. Never heard "tor-tee-yay" before, but I'm guessing it's the same crowd that says "pooo-teen".
Every Christmas brunch after mass was a feast of my Meme's Tourtière. Her family was from St. Jean de Matha in Quebec. Your recipe seems very close to what she made. She never taught me how to make it but wrote out the recipe for me. I think this year I will tackle it. Thank you.
I am from saguenay lac st-jean and the tourtiere is really awesome !!!
Granby, Eastern townships here. Mashed potatoes instead of cubes helps make the mixture smooth, binding and keeping shape for easier serving. We add cinnamon and nutmeg. Rest is spot-on for my family.
Thanks for this, so fun! Tourtiere is a Christmas tradition in our family even though our relatives have not lived in Quebec for several generations. This Christmas, even though I can't see my mom, dad or brother due to COVID, I will still be delivering the pies!
Each family's tourtière recipe is, of course the best! We use only beef and veal and it is seasoned with only salt, pepper and, if I make them, a whole lot of cinnamon! Delicious...
Loved the video of Nana at the end. Reminded me of my mother bossing me around in her garden.
Hi Glen! Very nice to see your version of the Tourtière! My father is from Îles aux coudres and my mother is from Québec City and you’re absolutly right. They both have completly different recipes. My fathers is a mix of beef, veal and pork like yours. The spicings is very simillar also with Épice à tourtière from El-ma-mia added. My mother’s recipe is just pork and the spicing is only the cloves and all-spice. What’s interresting about our tradition is that we meet up in early december and make a big batch for the holidays but also for the rest of the year. We would often make a couple frozen Tourtière that we could thaw when we had guest. But most of the mix would go in more « handheld » Tourtière. My father would call them Pâté croche, and they would resemble empanadas in shape and my mother would make mini Tourtière in muffin tin. These would be eaten on the regular. Legends goes that the Pâté croche were named by the harbour cleck when they saw people from Îles aux coudres eating their crescent shape Tourtière because they were deformed by the heavy work of the sailors. Pâté croche = Misshaped Pâté. Hope you enjoy!
My mother's maiden name was Rolande Yvonne Fortin from the Maniwaki region of Quebec. She came from a large family and would make about 30 pies for family members and the Christmas Eve post-midnight mass dinners. Since she has passed my sister and me share the job of making these pies. This year I swapped out lard crust for butter. It turned out great. And I had to cut out the cloves and onion because my family now includes an onion/spice-sensitive member, so it is good to hear that I have not committed a complete tourtiere sacrilege by doing so. My mother's recipe also calls for a splash of vinegar in the pie crust mix? Pourquois?
The old Tenderflake recipe did have a splash of vinegar in it.
Glen....This looks good!!! A blast from the past. Simple and satisfying. Thanks so much
Love my family meat pie been eating it for 36 years and it is funny how everyone has their own variation of the pie and it's top secret only the closest of family members know the recipe. Merry Christmas Everyone.
From Manitoba, 80+ years old, and I did not have the tourtière tradition with my Labossière side but my husband's Lafrenière-Girouard side sure did. They passed through the woollen mills and boot factories in New England before getting to Manitoba. The tourtière for them was pork/beef in equal parts, and our local butcher shop still puts this combination in their cooler at Christmas, the meat was not fried hard but onions and garlic were added. Only salt and pepper, no other spices. The crust was the old Tenderflake recipe, it was cut into quite small wedges because it had to serve a lot of people on Christmas Eve. Some people poured gravy over it.
My grandmother died this year and I've been eating and making her (and her mother's) recipe my whole life. Most recipes you see online are pure pork, but the the beef/pork/veal combo is exactly what we used.
Your recipe is eerily similar to mine. No marjoram in ours and a couple other spices you're missing, but otherwise it's the same. We rice our potatoes.
Love seeing how similar these are. My great-grandmother was from Quebec, my grandmother, grandfather down to me are from Berlin, NH.
The footage at the end was solid gold! Thanks for that so much, it made the recipe complete.
That has to be the smallest sliced Tourtière served to anyone I've ever seen :-) I came across a recipe in 2016 from The Kitchen Witch for a French Canadian Tourtiere and received numerous compliments from people who grew up in the Saguenay region of Quebec and that's saying a lot. Needless to say it still is my go to recipe, good thing I have it written down as I can no longer find the recipe on line. A touch of cinnamon, no marjoram, mashed potatoes, no veal but beef stock and OMG so so good. Glen your recipe is awesome and so glad it can be found online for years to come for so many !
My family is from Southern Ontario, for about the last century. In 1985 my parents moved us to New Brunswick. My mother got a recipe from our Acadian neighbour for this thing called tourtiere. It’s been part of our family’s Christmas Eve tradition ever since. I married a Catholic so no meat for me Christmas Eve but I make it over the holidays. So good. Lard crust only.
We eat Reveillon after Midnight Mass so the magic hour has passed and we can eat meat. Anyway, there's lots more leeway for the old Catholic rules. If you're above a certain age, pretty much anything goes. I know, not traditional in the full sense, but it works for me, being +80.
Wow, what a nice surprise. I love that you prepared this. I never heard the English pronunciation before and I’m a Montreal mixed anglo :) My mom is French Canadian (Bonaventure, QC). I usually use pork and beef, similar spices to my Ragoût de boulettes et de pattes de cochon. Same as you with a bit of cinnamon and nutmeg. I love the Tenderflake crust too. Mine is a little more wet than yours, it doesn’t crumble but definitely not drenched. We enjoy this with different pickles, pickled onions, homemade pickled beets and chow chow or other homemade condiments. This year it’s especially important to celebrate tradition and custom for some peace, joy and normalcy. Merry Christmas / Happy Holidays!
Thank you for this one Glen and for your memory of your Nana. Wishing you, Jules and your family a happy and safe holidays in whatever shape or form it takes.
Mom's side of the family was from western Ontario, but tourtiere sneaked in there somehow. My granny made it with pulled, pot-roasted versions of the same 3 meats. Her personal touch was a very small handful raisins & finely pounded almonds. She also poured a hearty broth from the reduced cooking juices through the vent after the pie had cooled. Best made early in the day & eaten cold. Potatoes served separately. Tourtiere is one of the things I love most about Christmas eve.
Having grown up in Burlington, VT I can totally appreciate these recipes!
I'm an Anglo who grew up in the Saguenay. We always had meat pie for (after midnight mass) usually made with ground pork, allspice, mace, salt, pepper served with red tomato chow. Tortiere in the region was a robust double crusted pie made in a deep roasting pan. Traditionally I think it had game (rabbit, moose, etc) and diced potatoes - I remember eating it at Carnival.They're both delicious but very different.
Living in Japan for almost 10 years now, I miss tourtiere.
I love how the rounded capital letters (B, C, P, R) are written in the recipe. Seeing examples of handwriting from decades ago is so wonderful. Today people can't write nor read cursive, which is a shame.
My grandmother was a Murphy (nee Duffy) but she grew up and lived her life in Buffalo, NY. So close to Toronto, but no tortiere. I do have one aunt who is Canadian, and from Quebec at that. Great recipe, I may have to give it a go for the season.
Mom made this every Christmas Eve. I have her recipie (my grandfathers) but it just isn't the same without Mom. TY
Tourtiere is definitely something Ill miss from not being able to visit the cousins this Christmas, thank you for sharing this recipe!
Hi from America! My family enjoys meat pie every Christmas Eve, too. (I’m not sure exactly where the tradition started, but I believe someone in my lineage was French.) Everybody jokes that it’s totally flavorless... and then completely devours it and wishes there was more. Meat pie is the BEST! I could eat it everyday. Thanks for sharing Nana’s recipe with us, and loved seeing video of her and the handwritten recipe!
My grandmonther was from Scotland and she made what she called a mince pie, not the kind with fruit, but with ground beef and onion and the extensive list of seasonings of only salt and pepper, and I am sure hers was made with a lard crust [which was totally delicious] and so this reminds me of pie. So now I am off to watch your lard crust video.
My mother made tourtière every Christmas along with ragout and cretons. Delicious. Hers was only pork, savoury, cloves, onion with mashed potatoes. She always used lard for her pastry. I didn't know people used butter in pastry until moving to Ontario.
I made my first tortiere this Christmas 2023. In honour of my daughter in law. It was a hit ❤️👍
Mémère is absolutely Beautiful. Thank you for sharing her delicious looking recipe. BTW I found some mini fleur-de-lis cookie cutters on Etsy from the Cookie Cutter Shop.
Meat pie!!! 😋😋😋😋😋😋
My mom always maid it on new years Eve!!!
Mashed potatoes and bells poltry seasoning!!!
👍👍👍
I am so loving all the recipes that you are doing, exploring food from different countries is so much fun. I look forward to our colder weather to do this one! And thank you for sharing images on Nana!
I've watched a ton of vids from this channel but this one tugged at my heart in a way that I never could have anticipated. [spoiler alert] I miss my Grandma so much...
I am so excited to see you present this dish. My Quebecois grandfather used to make this when I was a child. It took me many years (before UA-cam) to figure out what the dish was. But now I have cooked it many times for my own children. Happy Holidays to you and Jules!
Thank you, Merry Christmas. God Bless and stay safe.
That’s been a family tradition in our family for as long I’ve been alive. My great grandfather, who was a traveling magician “The Great Reno” (Renaud) from Quebec, moved from Quebec to Southbridge, Massachusetts and my grandfather got station in Biloxi, MS in the 40’s with the Air Force and married my grandmother and stayed in Biloxi, MS until his passing. He would make this every year but instead of having it on Christmas Eve we had it on New Year’s Day. We use Bell’s Seasoning which has All Spice, Clove, Marjoram. We also add a box stuffing mix in the mixture and use the water the potatoes boiled in for liquid to make it moist. I think we just used ground beef and pork though. Veal is hard to get down here on the Mississippi Gulf Coast. Enjoy your shows. Thanks for doing them.
Southbridge, Massachusetts area is where the Girouard's (my husband's greatgrandparents) from Québec landed up working in the woollen mills and the boot factories.