Do you love traditional tourtière but need something a bit "lighter"? Try our turkey version!

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Prepare the Tukkay Original Blend tourtière according to the package directions, except: 

• Substitute 1 1/2-2 lbs of ground turkey meat.

• Add 2 cups of water or stock instead of 1 3/4 cups listed on package.

• Everything else is the same.

Don't eat meat? No problem!

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Prepare the Tukkay Original Blend tourtière according to the package directions, except: 

• Add 2 TBSP of neutral oil to pan, such as vegetable, and substitute 1 1/2 lbs of Beyond Meat. Make sure to break up the Beyond Meat very well and cook until fully browned.

• Add the Tukkay Original Blend mix and stir well.

• Add 2 cups of water or stock instead of 1 3/4 cups listed on package.

• Turn off heat, scraping the pan to get up all the bits. Cover and let sit for 5 minutes.

• Fill vegan pie crust and bake.

Here is a take on Pâté Chinois! 

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Prepare the meat according to the directions on the Tukkay Original Blend package. After the meat simmers on the stove, transfer to a 9 x 9 baking dish (or something similar in size). Top the meat with a layer of corn kernals (or creamed corn or a combo of whole and creamed corn) and top that with a layer of mashed sweet potatoes. You could also use white potatoes if you prefer. Bake uncovered for 30 minutes at 350 F. Let rest 5-10 minutes before serving.

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Photo and recipe submitted by:

Kristen G.

Here's an idea for those who want all the flavor of a traditional tourtière but not the cholesterol.

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Cook the filling according to Tukkay Original Blend package instructions, except substitute beef and pork with ground turkey and a chopped onion.

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Once filling is finished serve over fresh kale, topped with mashed sweet potato and some fresh pomegranate seeds for crunch.

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Photo and recipe submitted by:

Kalina Cloutier

A member of our KMG Foods family living in North Carolina sent in this recipe idea.

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Substitute 1 lb smoked pulled pork and 1/2 lb of smoked brisket for the ground meat. Increase water to 2 cups and follow the rest of the package instructions for Tukkay Original Blend.

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Photo and recipe submitted by:

Simon T.

Bean Supper Blend

A slow cooker between 3-4 quarts is recommended for this recipe.

Ingredients:

1 lb Dried navy beans or a small neutral-flavored bean

1.5 TBSP Kosher salt (or 1 TBSP table salt)

6 cups Cold water

6 oz Salt pork

1 package Bean Supper Blend

4.5 cups Boiling water

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Brine your beans:

1. Rinse dried beans and remove any debris.

2. In a large container, dissolve the salt in the cold water. Add beans to soak at least 8 hours.

To cook:

1. Turn slow cooker to HIGH.

2. Drain and rinse your soaked beans and add to slow cooker.

3. Add full package of Bean Supper Blend and salt pork.

4. Pour 4.5 CUPS of BOILING water over the contents of slow cooker and stir to combine. Cover.

5. Cook for 4 hours, stirring occasionally. Check for bean tenderness and adjust cooking time as necessary.

6. Once tender, remove lid and cook uncovered for 1 hour to thicken sauce.

7. Turn off slow cooker.

8. Optional but encouraged: Discard fat from salt pork, shred meat and add to pot.

9. Rest beans for 20 mins in slow cooker. Sauce will continue to thicken.

Ingredients for 24 servings
1 package of Tukkay Original Blend
1.5 pounds of ground beef/pork or your favorite meat alternative
4 packages of puff pastry
parchment paper
sheet pan

Instructions
**Keep puff pastry in fridge while preparing meat filling**
1. Prepare the meat filling according to the directions on the package of Tukkay Original Blend, except simmer 10 minutes, not 5.
2. Cool mixture to at least room temp.
3. As mixture is cooling, roll out pastry to remove the creases. Line your sheet pan with parchment paper. Using a 3" round, cut out 12 circles (or squares, whichever shape you'd like) and place your rounds on sheet pan. Add another sheet of parchment on top of first batch of rounds. Repeat process until all pastry is used for 48 rounds. Put in fridge to keep cool while mixture cools.
4. Once mixture is cooled, preheat oven according to pastry instructions.
5. Remove pastry from fridge. Put 1 TBSP of filling in the middle of 6 rounds. Top with the other 6 rounds.
6. Crimp with fork to seal. Repeat until you have 12 filled crimped rounds. Put the extra pastry back in fridge until first batch of 12 filled rounds is done.
7. Bake according to pastry instructions.
8. Repeat with second batch of 12 filled rounds.
9. Serve with assorted condiments. (ketchups, mustards, cranberry sauces, and/or chutneys)
10. Devour 

Ingredients
1 package of Tukkay Original Blend

1/4 tsp baking soda
1lb of ground venison

1/2 - 1lb of ground pork (15% fat)
1 double crust pie dough
Egg wash

Instructions
1. Prepare the filling according to the package instruction, except substitute the beef with a pound of ground venison and add 1/4 tsp of baking soda. You can adjust pork amount from 1/2lb to a full pound. It is important that the fat content of the pork be at least 15% since the venison is so lean.

2. Then after the meat is browned, add the full package of Tukkay Original Blend. Stir to combine.

3. Adjust the water to 2 cups and add to meat mixture. Stir and simmer on low, covered, for 5 minutes.

4. Check for salt seasoning and add up to 1/2 tsp if necessary.

5. Follow the remainder of the package instructions.

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**If you are interested in using only venison, or other lean game meats, add an additional 1/4 of fat to meat while browning. Examples include butter, lard, or vegetable shortening.**

Bean Supper Blend

A slow cooker between 3-4 quarts is recommended for this recipe.

Ingredients:

1 lb Dried navy beans or a small neutral-flavored bean

1.5 TBSP Kosher salt (or 1 TBSP table salt)

6 cups Cold water

1 package Bean Supper Blend

1.5 tsp Kosher salt

4.5 cups Boiling water

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Brine your beans:

1. Rinse dried beans and remove any debris.

2. In a large container, dissolve the salt in the cold water. Add beans to soak at least 8 hours.

To cook:

1. Turn slow cooker to HIGH.

2. Drain and rinse your soaked beans and add to slow cooker.

3. Add full package of Bean Supper Blend and 1.5 tsp kosher salt

4. Pour 4.5 CUPS of BOILING water over the contents of slow cooker and stir to combine. Cover.

5. Cook for 4 hours, stirring occasionally. Check for bean tenderness and adjust cooking time as necessary.

6. Once tender, remove lid and cook uncovered for 1 hour to thicken sauce.

7. Turn off slow cooker.

8. Rest beans for 20 mins in slow cooker. Sauce will continue to thicken.