While the classic roast turkey takes centre stage on December 25th in millions of Canadian homes, another historic dish holds a cherished place in the nation's holiday culinary traditions: the tourtière.
Turkey Reigns Supreme on Christmas Day
There is little doubt about the main event for Christmas dinner across the country. Canadians purchase just under three million whole turkeys for the December holiday, according to recent figures. In the previous year, a remarkable 2.7 million birds were roasted, accounting for a substantial 42 percent of all turkeys sold that year. This number even surpasses the 2.1 million turkeys prepared for Thanksgiving earlier in the autumn season. Together, these two celebrations form the core of the business for Canada's 504 turkey farmers.
Given how many people a single large turkey can feed, it is highly likely that most Canadians will enjoy a festive meal with this bird at its heart. The accompanying sides are wonderfully predictable—creamy mashed potatoes with rich gravy, brussels sprouts, sweet yams, and plenty of tart cranberry sauce to complement both white and dark meat. While families may have their own unique additions, this comforting culinary lineup remains largely unchanged from one dining table to another, year after year.
The Savoury Star of the Season: Tourtière
However, the culinary story for the days surrounding Christmas is quite different. Before poutine claimed its title as a national dish and Quebec's famous export, there was tourtière. This savoury meat pie was, for generations, the dish that came to mind when people thought of authentic Canadian cuisine.
Unlike the relatively recent invention of poutine, tourtière is no culinary newcomer. Its roots can be traced all the way back to the 1600s. Historically, it served as a humble dish for everyday meals but could also be elevated for special occasions, most notably Christmas. For countless Canadian families, particularly but not exclusively in Quebec, tourtière has been—and remains—as integral to the holiday season as the grand turkey feast itself.
A Dish of Delicious Simplicity and Variation
At its core, tourtière is beautifully simple: a flaky pie crust filled with a richly seasoned, cooked blend of meats, most traditionally pork. Yet, despite its special place in festivities, there is no single, definitive recipe. Every family and region seems to have its own cherished version.
Some recipes are minimalist, while others are complex symphonies of flavour. Common additions include onions, celery, and a warming blend of spices like allspice, cloves, and cinnamon. Some modern interpretations call for a splash of brandy or the inclusion of game meats. The late Madame Jehane Benoît, often called Canada's answer to Julia Child, has a celebrated recipe preserved online by the Canadian Museum of Immigration, serving as a fantastic starting point for anyone looking to try their hand at this classic.
The appeal of tourtière extends beyond its deep flavour and cultural significance. It is a practical choice for busy hosts: it can be prepared well in advance, served either hot or cold, and made economically to feed a crowd. This versatility ensures its enduring popularity, allowing a taste of history to be shared easily around the modern holiday table.
So, as the oven warms for the Christmas turkey, consider whether a tourtière might also find a place on your holiday menu, continuing a delicious Canadian tradition that spans centuries.
