Tourtière Stuffing
36
- Prep Time30 mins
- Total Time1 hr
- Makes8 servings
Produced by Chantal Braganza and Stephanie Han Kim, Photography by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Andrea McCrindle
The classic French-Canadian meat pie was reimagined in 1981 as a Thanksgiving side, and we’re all for it. This stuffing is cooked mostly on the stovetop, freeing up your oven for other baked dishes. Simplify your prep by toasting the bread the day before and storing in a covered container at room temperature until ready to use.
Ingredients
2 tsp olive oil
3 onions, chopped
454 g ground pork
227 g ground beef
2 garlic cloves, crushed
1 cup chicken broth
1 tbsp fresh thyme leaves
2 tsp finely chopped fresh sage
1 tsp salt
1/4 tsp black pepper
1 340-g loaf bread, crusts trimmed, torn into small pieces
3/4 cup coarsely chopped parsley
Crispy fried sage leaves and brown butter, optional
Instructions
Position rack in centre of oven, then preheat to 400F.
Heat a pot over medium-high. Add oil, then onions. Cook until onions soften, 5 to 7 min. Add pork, beef, garlic, broth, thyme, sage, salt and pepper. Boil, stirring occasionally and breaking up meat with a wooden spoon, until meat is cooked and most liquid is evaporated, about 30 min.
Meanwhile, spread out bread pieces over two baking sheets. Bake until toasted and lightly golden, 7 to 8 min. Set aside.
Stir toasted bread and parsley into meat mixture until well combined. Transfer to a serving dish. Top with fried sage and drizzle with brown butter.