New Year’s Eve Tourtière

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Tourtiere pie


I have no idea why!

I guess it just tastes ‘wicked’ good.

I do know that it took me years to perfect this recipe to get it to taste like I remembered when I lived back in New England.

Traditionally, tourtière is made on Christmas Eve.   I think I am about a week behind with that tradition.

I have noted that I do use the same plates every years on New Year’s Eve when I serve tourtiere.  That must count for something!  Shouldn’t it?


Just the same, it came out good and the family enjoyed it very much.

Happy New Year!  I hope 2013 will be a lucky year for all.

Thank you for visiting!

About Liz

Short and simple- -Wife, mother and grandmother. -Avoids insanity by doing arts and crafts. -A New Englander (born and bred in Portsmouth, New Hampshire) living in the South. -A loner.  Thanks, in large part, to my childhood. -Unconventional and that is probably what makes me a loner or I am a loner and that is probably what makes me unconventional (It is sort of like the chicken or the egg scenario).
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One Response to New Year’s Eve Tourtière

  1. Claudia says:

    Happy New Year Liz! Your tourtière looks delicious. It reminds me of my Aunt, she was the designated tourtière maker, I haven’t made it or eaten it in a long while. *hugs*


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