Pumpkin Tourtière

This is a new recipe I tried. “Tourtière a la viande” is a savory spiced meat pie usually made with pork. This recipe breaks from tradition and is served in a pumpkin rather than a double-crust pie.

Pumpkin Tourtiere

  •  3 Tbsp. oil
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 1 1/2 pounds ground pork
  • 2 cups water
  • 1/4 cup currants or dried cranberries
  • 4 slices dense bread, diced
  • 1/2 tsp. pepper
  • 1/4 tsp. ground cloves
  • 1 tsp. cinnamon
  • 2 tsp. sea salt
  • 1 whole 10-inch pie pumpkin

In a large saucepan, heat the oil and saute the onions and garlic until limp, 3-5 minutes.  Set aside.  Brown the pork and drain off the fat.  Return the onions and garlic to the pan, along with the water, currants, bread cubes, pepper, cloves, cinnamon and salt.  Simmer until the liquid has disappeared and the mixture has thickened.

Meanwhile, using a sharp knife, cut a circular lid off the top of the pumpkin.  Save the lid.  With a sharp-edged spoon, scrape out the seeds and the fiber.

Place the pumpkin upside down in a baking dish and bake at 350F for 30 min.  or until almost tender.  Carefully turn the pumpkin right side up.  Spoon the meat mixture into the pumpkin.  Top with the lid.  Bake for 1 hour at 350F.  Allow to cool for 15 minutes before serving.

It was delicious!   We all enjoyed it very much.  It reminded me of a recipe my mom used to make where she put her meatloaf in the cavity of a zucchini cut in half lengthwise.  I think this recipe would be very good with just about any kind of ground meat.  I couldn’t find any currants so used dried cranberries.  I think raisins would be too sweet.

This post is part of Tuesday Twister, hosted by GNOWFGLINS.com

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